There’s something truly magical when chocolate, raspberries, and cheesecake combine in a single dessert. This Chocolate Raspberry Cheesecake Crumb Cake captures that magic in every bite, offering a delightful mix of textures and flavors that dessert lovers dream about. Whether you’re celebrating a special occasion or simply indulging in a weekend baking project, this recipe promises to impress.
With its rich cocoa crumb crust and topping, creamy cheesecake filling, and bursts of fresh raspberries, each layer contributes its unique character to create a harmonious and indulgent dessert. Let’s dive into the recipe that blends these elements perfectly.
Ingredients
For the Crust and Crumb Topping:
- 3 cups all-purpose flour
- 1/3 cup cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1/3 cup light brown sugar
- ½ cup sugar
- ¾ cup unsalted butter, cold and cut into small cubes
- 2 eggs
- 2 teaspoons vanilla extract
For the Cheesecake Filling:
- 16 oz. cream cheese, softened
- ½ cup sugar
- 2 tablespoons corn starch
- 2 eggs, slightly beaten
- 1 teaspoon vanilla extract
- 1 and 2/3 cups raspberries
For the Glaze:
- ½ cup powdered sugar
- 2–3 teaspoons milk or cream
Instructions
- Preheat the Oven: Begin by heating your oven to 350°F (175°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper and spraying the sides with nonstick cooking spray.
- Prepare the Crust and Crumb Topping: In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, brown sugar, and sugar. Work the cold butter into the dry ingredients until the mixture is crumbly. Stir in the eggs and vanilla extract until the mixture resembles coarse crumbs.
- Form the Crust: Press about two-thirds of this crumb mixture into the bottom and up the sides (to about 1 ½ inch height) of your prepared pan. Refrigerate the pan and the remaining crumb mixture.
- Mix the Cheesecake Filling: In a separate bowl, blend the cream cheese, sugar, corn starch, and vanilla extract until smooth. Gently mix in the eggs just until combined.
- Assemble the Cake: Pour half of the cheesecake filling over the crust. Sprinkle 2/3 cup of raspberries evenly over the filling. Cover with the remaining filling and then finish with a layer of raspberries and the reserved crumb mixture.
- Bake: Place the cake in the oven and bake for 50-60 minutes, or until the top is golden and a toothpick comes out clean from the center. Let it cool before removing it from the pan.
- Prepare the Glaze: Mix the powdered sugar with milk or cream to reach a drizzling consistency. Drizzle over the cooled cake.
Serving and Storage
This cake serves up beautifully for about 12 guests, each getting a slice of this decadent dessert at approximately 320 kcal per serving. It’s best enjoyed the day it’s made but can be refrigerated and savored for up to three days.
The Chocolate Raspberry Cheesecake Crumb Cake is not just a dessert; it’s an experience. The rich chocolate crumb, the creamy cheesecake, and the tart raspberries come together in a symphony of flavors and textures that are sure to delight. Whether for a special celebration or a treat for the family, this cake promises to be a memorable addition to any table. Enjoy the process of creating this masterpiece and the pleasure of sharing it with those you love.