A Dreamy Dessert for Every Occasion
If you’re looking for a dessert that combines rich chocolate, creamy cheesecake, and the sweet tang of raspberries, this Chocolate Raspberry Cheesecake Crumb Cake is the ultimate indulgence. With its layers of moist chocolate cake, creamy cheesecake swirled with raspberry, and a buttery crumb topping, this cake is a showstopper for any celebration or special occasion.
Let’s dive into this decadent recipe that’s guaranteed to impress your guests and satisfy your sweet tooth!
Why You’ll Love This Cake
- Rich and indulgent: The chocolate base and creamy cheesecake create a luxurious combination.
- Fruity and balanced: Raspberries add a sweet-tart flavor that perfectly complements the richness.
- Perfectly textured: A tender cake, creamy filling, and crunchy topping make every bite exciting.
- Showstopper dessert: Ideal for holidays, birthdays, or anytime you want to impress your guests.
What Ingredients You’ll Need
For the chocolate cake base:
- All-purpose flour (for structure and a tender crumb)
- Cocoa powder (for deep, rich chocolate flavor)
- Granulated sugar and brown sugar (to balance sweetness and add moisture)
- Butter and vegetable oil (for a rich, moist texture)
- Eggs (to bind and add richness)
- Vanilla extract (to enhance the chocolate flavor)
For the cheesecake layer:
- Cream cheese (softened, for a creamy, tangy filling)
- Powdered sugar (to sweeten the cheesecake)
- Vanilla extract (to complement the raspberries)
- Fresh or frozen raspberries (for a burst of fruity flavor)
For the crumb topping:
- All-purpose flour (to bind the topping)
- Brown sugar and granulated sugar (for a sweet, caramelized crunch)
- Butter (cold, to create a crumbly texture)
Optional decorations: A drizzle of melted chocolate, powdered sugar, or additional fresh raspberries for garnish.
How to Make Chocolate Raspberry Cheesecake Crumb Cake
- Prepare the chocolate cake base:
- Whisk together the dry ingredients in a mixing bowl, including flour, cocoa powder, and sugars. Mix the wet ingredients—melted butter, oil, eggs, and vanilla extract—until smooth. Spread the batter evenly in a greased or parchment-lined baking pan.
- Make the cheesecake filling:
- Beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the raspberries, being careful not to break them apart completely. Spoon the cheesecake mixture over the chocolate batter, spreading it evenly.
- Add the crumb topping:
- Combine the crumb topping ingredients in a separate bowl—flour, sugars, and cold butter. Use a pastry cutter or your fingers to create a crumbly texture. Sprinkle the topping evenly over the cheesecake layer.
- Bake to perfection:
- Bake the cake until the edges are set, the crumb topping is golden, and the center is slightly jiggly. Let the cake cool completely in the pan before slicing.
- Decorate and serve:
- Drizzle melted chocolate over the cooled cake or dust with powdered sugar for an extra touch. Serve at room temperature or slightly chilled.
Pro Tips for the Perfect Cheesecake Crumb Cake
- Use Room Temperature Ingredients:
- Bring the cream cheese and eggs to room temperature for a smoother cheesecake layer.
- Keep the Crumb Topping Cold:
- Cold butter is essential for a perfect crumbly texture, so work quickly when making the topping.
- Layer Evenly:
- Spread each layer evenly to ensure a balanced bite in every slice.
- Cool Completely Before Slicing:
- Allow the cake to cool fully to help it set and make slicing clean and easy.
- Experiment with Decorations:
- Add a drizzle of white chocolate, a sprinkle of cocoa powder, or fresh raspberries for a polished presentation.
Storage Information
- At room temperature: Store the cake in an airtight container for up to 2 days if the room is cool.
- In the refrigerator: Keep the cake chilled in an airtight container for up to 5 days. Let it come to room temperature before serving for the best flavor.
- In the freezer: Freeze the fully baked and cooled cake in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.
FAQ: Chocolate Raspberry Cheesecake Crumb Cake
1. Can I use frozen raspberries?
Yes! Frozen raspberries work well, but don’t thaw them before folding into the cheesecake layer to prevent excess moisture.
2. Can I substitute the chocolate base with a different flavor?
Absolutely! A vanilla or almond cake base works beautifully with the raspberry cheesecake layer.
3. How do I prevent the crumb topping from sinking into the cake?
Ensure the crumb topping is cold and crumbly when added, and sprinkle it evenly over the cheesecake layer.
4. Can I make this recipe gluten-free?
Yes! Use a gluten-free baking blend in place of the all-purpose flour for all components of the recipe.
5. How do I know when the cake is done?
The edges should be set, the crumb topping golden, and the center slightly jiggly. The cake will firm up as it cools.
A Decadent Dessert for Any Occasion
This Chocolate Raspberry Cheesecake Crumb Cake is the ultimate fusion of flavors and textures, creating a dessert that’s as beautiful as it is delicious. Whether you’re celebrating a special event or just want to treat yourself, this cake is sure to delight with its rich chocolate base, tangy cheesecake filling, and buttery crumb topping.
So preheat your oven, gather your ingredients, and indulge in a dessert that’s guaranteed to wow everyone at the table.
Have you tried this recipe? Share your favorite tips, twists, or baking moments in the comments below! 🍫✨
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Decadent Chocolate Raspberry Cheesecake Crumb Cake
This Chocolate Raspberry Cheesecake Crumb Cake is a showstopping dessert that combines a rich chocolate cake base, creamy raspberry-infused cheesecake, and a buttery crumb topping. Perfectly balanced with sweet, tangy, and chocolaty flavors, this cake is as impressive as it is delicious. Ideal for special occasions or indulgent evenings, it’s a dessert that’s sure to leave a lasting impression! 🍫✨
Ingredients
For the Crumb Topping:
For the Cake Layer
For the Cheesecake Layer:
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or springform pan.
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Prepare the Crumb Topping:
In a small bowl, mix the flour, sugar, cocoa powder, melted butter, and vanilla extract until the mixture forms coarse crumbs. Set aside.
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Make the Cake Layer:
In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract and beat until smooth.
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Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl. Gradually add the dry to the wet ingredients, alternating with the milk. Mix until just combined.
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Assemble the Cake:
Spread the cake batter evenly into the prepared baking dish.
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Prepare the Cheesecake Layer:
In another bowl, beat the softened cream cheese with the sugar, egg, and vanilla extract until smooth. Gently fold in the raspberry preserves or fresh raspberries.
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Layer the Cheesecake:
Spread the cheesecake mixture evenly over the chocolate cake layer.
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Add the Crumb Topping:
Sprinkle the crumb topping evenly over the cheesecake layer.
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Bake for 40-45 minutes, or until the center is set and the crumb topping is golden.
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Allow the cake to cool before slicing and serving.
