Chocolate Raspberry Cheesecake Crumb Cake is delicious dessert for chocolate lovers.
Chocolate Raspberry Cheesecake Crumb Cake
Ingredients
For Crust and Crumb Topping:
- 3 cups all-purpose flour
- 1/3 cup cocoa powder
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 1/3 cup Light brown sugar
- ½ cup sugar
- ¾ cup unsalted butter- cold and cut in small cubes
- 2 eggs
- 2 teaspoons vanilla
For Cheesecake Filling:
- 16 oz. cream cheese-softened
- ½ cup sugar
- 2 Tablespoons corn starch
- 2 eggs-slightly beaten
- 1 teaspoon vanilla
- 1 and 2/3 cups raspberries
Glaze:
- ½ cup powdered sugar
- 2–3 teaspoons milk or cream
Instructions
- Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, then spray bottom and sides of the pan with nonstick cooking spray, set aside.
- In a large bowl stir together flour, cocoa powder, baking powder, salt, brown sugar and sugar.
- Add butter in dry ingredients mixture and work it with hands or press with a fork (you can use the mixer if you prefer). Work it until it’s grainy.
- Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea size crumbs.
- Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.
- To make the filling mix together cream cheese, vanilla, sugar and corn starch to combine. Add eggs and mix just to combine, do not overdo it.
- Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of raspberries over the filling. Spread remaining cheesecake mixture. Top with raspberries and remaining crumbs.
- Bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 50-60 minutes, until the center has set.
- To make the glaze stir together powdered sugar and milk or cream. If it’s too thin add powdered sugar, if it’s too thick add more milk. Drizzle over cooled cake