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Chocolate Raspberry Cheesecake Crumb Cake

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A rich and moist crumb cake layered with creamy cheesecake filling, fresh raspberries, and chocolate, topped with a buttery crumb topping. Perfect for dessert or a special breakfast treat.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup cold butter, cubed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sour cream
  • 1 egg, lightly beaten
  • 1 1/2 teaspoons almond extract
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1/2 cup plus 2 tablespoons raspberry jam or preserves
  • 1 cup reserved crumb mixture
  • 1/2 cup slivered almonds or chopped salted pistachios
  • 1/4 cup cocoa powder
  • 1/2 cup fresh raspberries

Instructions

  1. Make the crumb mixture by combining flour, sugar, and cocoa powder in a large bowl. Cut in cold butter until mixture is crumbly. Remove 1 cup and set aside for topping.
  2. Lightly grease a 9-inch springform pan. To the remaining crumb mixture, add baking powder, baking soda, salt, sour cream, egg, and almond extract; mix well.
  3. Spread this batter evenly in the bottom and 2 inches up the sides of the prepared pan. Sprinkle 2 tablespoons of cinnamon sugar over the batter if desired.
  4. For the cheesecake filling, beat cream cheese, sugar, and egg until smooth. Spoon over the batter layer.
  5. Spread raspberry jam gently and evenly over the cream cheese layer. Dot fresh raspberries on top.
  6. Mix the reserved crumb mixture with slivered almonds or chopped pistachios. Sprinkle evenly over the raspberry layer.
  7. Preheat oven to 350°F (175°C). Bake for 55-60 minutes or until golden brown and set.
  8. Cool on a wire rack for 15 minutes. Run a knife around the edge of the pan to loosen the cake, then cool completely before removing the springform pan.
  9. Refrigerate before serving for best flavor and texture.

Notes

For a richer chocolate flavor, add cocoa powder to the crumb mixture. Use fresh raspberries for a tart contrast to the sweet cheesecake. Store refrigerated and consume within 3 days for optimal freshness.

Nutrition

Find it online: https://www.receipster.com/chocolate-raspberry-cheesecake-crumb-cake/

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