Chocolate Raspberry Cheesecake Crumb Cake
Introduction
This Chocolate Raspberry Cheesecake Crumb Cake is a dessert lover’s dream—creamy cheesecake, rich chocolate, tangy raspberries, and a buttery crumb topping all layered together in one show‑stopping treat. It’s indulgent yet balanced, making it perfect for holidays, birthdays, or any special occasion where you want to impress.
Why You’ll Love This Recipe
Decadent layers: Graham cracker crust, cheesecake, chocolate, raspberries, and crumb topping.
Flavor balance: Sweet chocolate meets tart raspberries for a perfect bite.
Versatile: Customize with milk or dark chocolate, fresh or frozen berries.
Crowd‑pleaser: Elegant enough for parties, comforting enough for family gatherings.
Ingredients
Crust
1 ½ cups graham cracker crumbs (or digestive biscuit crumbs)
¼ cup granulated sugar
½ cup unsalted butter, melted
Pinch of salt
Cheesecake Layer
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
½ cup sour cream (or Greek yogurt)
1 tsp vanilla extract
1 tbsp all‑purpose flour
Chocolate Layer
1 cup semisweet or bittersweet chocolate chips (or chopped chocolate)
¼ cup heavy cream
Raspberry Layer
1 cup fresh raspberries (or frozen, thawed and drained)
¼ cup raspberry jam or preserves
Crumb Topping
½ cup all‑purpose flour
½ cup brown sugar, packed
¼ cup unsalted butter, softened
¼ tsp cinnamon
¼ tsp salt
Step‑by‑Step Instructions
Step 1: Prepare the Crust
Preheat oven to 325°F (163°C). Mix crumbs, sugar, butter, and salt. Press into pan. Bake 8–10 minutes. Cool.
Step 2: Cheesecake Filling
Beat cream cheese and sugar until smooth. Add eggs one at a time. Stir in sour cream, vanilla, and flour.
Step 3: Chocolate Layer
Heat cream until simmering. Remove from heat, add chocolate, stir until smooth. Cool slightly.
Step 4: Assemble
Pour half cheesecake filling into crust. Drizzle chocolate, swirl gently. Add remaining filling.
Step 5: Raspberry Layer
Mash raspberries with jam. Dollop over cheesecake, swirl lightly.
Step 6: Crumb Topping
Mix flour, brown sugar, cinnamon, and salt. Add butter, form crumbs. Sprinkle over cake.
Step 7: Bake
Bake 50–60 minutes until set but slightly jiggly. Cover with foil if topping browns too quickly.
Step 8: Cool & Chill
Cool to room temperature, then refrigerate at least 4 hours or overnight. Garnish with raspberries or chocolate drizzle before serving.
Tips
Strain raspberry jam for a smoother swirl.
Use milk chocolate for sweeter flavor, dark chocolate for richer depth.
Chill overnight for best texture.
Serving Suggestions
Garnish with fresh raspberries and mint leaves.
Drizzle with chocolate ganache for extra indulgence.
Pair with coffee or dessert wine.
Slice into squares for a buffet or party platter.
FAQs
Q: Can I make this ahead of time?
Yes, it’s best chilled overnight, so it’s perfect for prepping ahead.
Q: Can I freeze it?
Yes, freeze slices tightly wrapped for up to 2 months. Thaw in fridge before serving.
Q: Can I use frozen raspberries?
Absolutely—just thaw and drain well before mixing with jam.
Recipe Details
Prep Time: 30 minutes
Bake Time: 50–60 minutes
Chill Time: 4 hours (overnight preferred)
Servings: 10–12
Final Thoughts
This Chocolate Raspberry Cheesecake Crumb Cake is the ultimate layered dessert—creamy, fruity, chocolatey, and crunchy all at once. It’s a guaranteed crowd‑pleaser and a recipe worth keeping in your collection.