Raspberry Cheesecake Crumb Cake is delicious combo of two delicious desserts: crumb cake and raspberry cheesecake. This simple and easy dessert recipe gives you two cakes packed in one amazing treat. If you like to eat crumb cakes or coffee cakes for breakfast, this Raspberry Cheesecake Crumb Cake is a great way to sneak delicious dessert hidden inside your breakfast cake. However, if you prefer blueberries, then you should try Blueberry Cheesecake Crumb Cake recipe.
Raspberry Cheesecake Crumb Cake
Raspberry Cheesecake Crumb Cake is combo or delicious raspberry cheesecake and crumb cake. Cheesecake filling is smooth and creamy and simply bursting with raspberries!
The crust and topping are made from the same mixture, so it means much less work and less dirty dishes, too.
And the best part about this Raspberry Cheesecake Crumb Cake is that delicious raspberry cheesecake filling is hidden inside crumb cake. And that is what makes this cake totally acceptable breakfast cake, right?! At least that’s my perfect excuse to eat dessert as soon as I get out of bed.
A few years ago, I shared the recipe for Raspberry Cream Cheese Coffee Cake. That was moist and buttery cake with creamy cheesecake filling, juicy raspberries and crunchy streusel topping. To tell the truth, it was more breakfast cake than this one.
Since I am true cheesecake lover, I’m always in the mood for a larger dose of cheesecake filling versus cake part. So, I had to make a new version with a thick layer of raspberry cheesecake filling. Actually, there’s more filling than crust and topping in this cake. Creamy filling trapped inside delicious cake with crunchy streusel crumb on top is irresistible!
For chocolate lovers, I have a chocolate version, too. It’s Chocolate Raspberry Cheesecake Crumb Cake.
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Blueberry Cheesecake Crumb Cake is delicious combo of two mouthwatering desserts: crumb cake and blueberry cheesecake.
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Raspberry Cheesecake Crumb Cake is delicious combo of two delicious desserts: crumb cake and raspberry cheesecake.
- 3 and 1/3 cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2/3 cup butter-cold and cut in cubes
- 1/3 cup light brown sugar
- 1/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
Raspberry Cheesecake Filling:
- 8 oz. mascarpone cheese
- 8 oz. cream cheese-softened
- ½ cup + 2 Tablespoons sugar
- 2 Tablespoons corn starch
- 2 eggs
- 1 teaspoon vanilla
- 2 cups of fresh raspberries
- ½ cup powdered sugar
- 2–3 teaspoons milk or cream
- Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
- In a large bowl stir together flour, baking powder, salt, brown sugar and sugar.
- Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. 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, mascarpone, 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 1 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 70-80 minutes. If it starts browning too much tent the top with aluminum foil.
- Cool completely before serving. 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 or cream. Drizzle on top of cooled cake. Keep covered in the fridge.