Description
Raspberry Cheesecake Crumb Cake is a rich and delightful dessert that combines a moist cake base with a creamy cheesecake center and a layer of tart raspberries, all topped with a buttery, cinnamon-spiced crumb topping.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 egg
- ½ cup milk
- ½ teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups fresh raspberries (or frozen, thawed and drained)
- 1 cup all-purpose flour (for topping)
- ½ cup granulated sugar (for topping)
- ½ cup brown sugar, packed
- ½ cup unsalted butter, melted
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, mix flour, sugar, baking powder, and salt. Add softened butter and mix until crumbly.
- Stir in egg, milk, and vanilla extract until a smooth batter forms. Spread half the batter into the prepared pan evenly.
- In another bowl, beat softened cream cheese and sugar until smooth. Add egg and vanilla extract, mixing until combined.
- Spread the cheesecake mixture evenly over the batter in the pan.
- Evenly sprinkle raspberries over the cheesecake layer.
- For the crumb topping, combine flour, granulated sugar, brown sugar, melted butter, and cinnamon in a bowl. Mix until crumbly and sprinkle evenly over raspberries.
- Bake for 40-45 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool in the pan for about 15 minutes before slicing and serving.
Notes
- Use fresh or thawed frozen raspberries for best flavor.
- Can be served warm or chilled depending on preference.
- Store leftovers in the refrigerator for up to 3 days.
- Add almond or lemon extract to enhance flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: raspberry cheesecake crumb cake, raspberry dessert, cheesecake bar, crumb topping cake