Raspberry Cheesecake Crumb Cake

Raspberry Cheesecake Crumb Cake combines the best of both worlds: a deliciously moist crumb cake and rich, creamy cheesecake filled with tart raspberries. It’s a delightful dessert that pleases both kids and adults. Whether it’s for a family gathering, brunch, or just a sweet treat at home, this cake is sure to impress.

Why Make This Recipe

This recipe is perfect for those who love berries and creamy desserts. The sweet and tangy raspberries paired with the rich cheesecake make every bite a joy. Plus, it’s not too difficult to make! You can enjoy a slice with your morning coffee or serve it at a special occasion. It’s also a great way to use fresh raspberries when they’re in season.

How to Make Raspberry Cheesecake Crumb Cake

Ingredients:

3 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup cold unsalted butter, cut into cubes
1/3 cup light brown sugar
1/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
8 oz. mascarpone cheese
8 oz. cream cheese, softened
1/2 cup + 2 tablespoons granulated sugar
2 tablespoons cornstarch
2 large eggs
1 teaspoon vanilla extract
2 cups fresh raspberries
1/2 cup powdered sugar
2–3 teaspoons milk or cream

Directions:

Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and spray the bottom and sides with nonstick cooking spray.
In a large bowl, mix together the flour, baking powder, salt, brown sugar, and granulated sugar.
Add the cold butter and blend until coarse crumbs form.
Mix in the eggs and vanilla extract. Press 2/3 of the mixture into the prepared pan.
In another bowl, combine mascarpone cheese, cream cheese, vanilla extract, sugar, and cornstarch; mix until smooth.
Add the eggs and mix gently.
Pour half the cheesecake mixture into the crust, scatter raspberries, then top with the remaining mixture.
Add more raspberries and crumbs on top.
Bake for 70-80 minutes until golden and a toothpick comes out clean. Allow to cool.
Whisk powdered sugar with milk to make a glaze and drizzle over the cake. Store in the refrigerator.

How to Serve Raspberry Cheesecake Crumb Cake

To serve, slice the cake into pieces and place them on dessert plates. You can add a dollop of whipped cream or a few more fresh raspberries on the side for extra charm. Enjoy with coffee, tea, or a glass of milk!

How to Store Raspberry Cheesecake Crumb Cake

Store any leftover cake in the refrigerator to keep it fresh. Make sure to cover it well with plastic wrap or store it in an airtight container. It should last about 3-4 days.

Tips to Make Raspberry Cheesecake Crumb Cake

Make sure your butter is cold for the crumb mixture to achieve the right texture.
Use fresh raspberries for the best flavor, but you can also use frozen if fresh ones aren’t available. Just make sure to thaw and drain them before using.
Allow the cake to cool completely before adding the glaze for a better presentation.

Variation

You can try different fruits, like blueberries or strawberries, in place of raspberries for a change in flavor. You can also mix in chocolate chips for a fun twist!

FAQs

Can I freeze Raspberry Cheesecake Crumb Cake?
Yes, you can freeze it! Wrap the cake well in plastic wrap and foil. It should last for up to 2 months in the freezer.
Can I use low-fat cream cheese?
Yes, low-fat cream cheese works well, but the texture may be slightly different.
How do I know when the cake is done?
The cake is done when it’s golden brown, and a toothpick inserted in the center comes out clean.