Chocolate Raspberry Cheesecake Crumb Cake is delicious dessert for chocolate lovers. If you love cheesecake, chocolate cake, coffee cakes or crumb cakes, this delicious combo of those three desserts packed in one yummy cake will sweep you of your feet. However, if raspberry cheesecake filling seems to you as a perfect match with crumb or coffee cake, although you are not huge fun of chocolate, then you should try this Raspberry Cream Cheese Coffee Cake.
A few years ago, I shared the recipe for coffee cake with raspberry and cheesecake filling. But that cake had just a thin layer of cream cheese filling and raspberries on top. After my recent recipe for Blueberry Cheesecake Crumb Cake, I liked so much a thick layer of cheesecake filling in side my crumb cake. Moreover, that cake was something between crumb cake and cheesecake. And you all now how much I love cheesecakes…
But, beside cheesecakes, my biggest love is chocolate! I love everything chocolatey! Chocolate cakes, cupcakes, muffins, cookies… So, I thought: how about a chocolate crumb cake?! I love to eat crumb cakes or coffee cakes for breakfast alongside my morning cup of coffee. That’s my excuse to eat cakes for breakfast! However, chocolate crumb cake will be great way to have a little chocolate for breakfast, too.
Chocolate Crumb Cake with creamy cheesecake filling and raspberries is really rich and decadent coffee cake. If you don’t want to start your day with so much sweets, then you should definitely have this for dessert or snack. It’s sooo good!
Again, if you don’t like the idea of chocolate crumb cake, I have so many recipes for crumb cakes that you must try: Lemon Coffee Cake, Strawberry Cheesecake Coffee Cake, Blueberry Cheesecake Crumb Cake, Raspberry Cream Cheese Coffee Cake, Cinnamon Apple Crumb Cake or Easy Cinnamon Coffee Cake. I’m sure that you will find at least one to your taste. Now, let’s get up and bake some delicious Coffee cake!
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 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
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, 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