Chocolate Raspberry Cheesecake Crumb Cake

Prepare the Crust and Crumb Topping:

Preheat Oven: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper. Spray the bottom and sides with nonstick cooking spray. Set aside.

Mix Dry Ingredients: In a large bowl, combine the flour, cocoa powder, baking powder, salt, light brown sugar, and granulated sugar.

Add Butter: Add the cold, cubed butter to the dry mixture. Work it with your hands or press with a fork until the mixture becomes grainy. (You can use a mixer if you prefer.)

Add Eggs and Vanilla: Mix in the eggs and vanilla extract until the mixture is crumbly. If the mixture is too sandy, squeeze it with your fingers to create pea-sized crumbs.

Form the Crust: Press about 2/3 of the mixture into the bottom and up the sides (about 1½ inches high) of the prepared pan. Place the pan and the remaining crumbs in the fridge to chill.

Prepare the Cheesecake Filling:

Mix Filling Ingredients: In a medium bowl, beat together the softened cream cheese, granulated sugar, corn starch, and vanilla extract until well combined. Add the beaten eggs and mix just until combined. Avoid overmixing.

Assemble the Cake: Pour half of the cheesecake filling into the chilled crust. Scatter about 2/3 cup of raspberries over the filling. Spread the remaining cheesecake mixture over the raspberries. Top with the remaining raspberries and crumble the rest of the crumb mixture on top.

Bake the Cake:

Bake: Bake the cake in the preheated oven for 50-60 minutes, or until the center is set and a toothpick inserted into the center comes out clean.

Cool: Once baked, allow the cake to cool completely in the pan.

Prepare the Glaze:

Mix Glaze: In a small bowl, whisk together the powdered sugar and milk or cream until smooth. Adjust the consistency by adding more powdered sugar if it’s too thin or more milk if it’s too thick.

Drizzle: Drizzle the glaze over the cooled cake.

Serving:

Slice and Enjoy: Serve the cake as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Notes:

Raspberries: Fresh raspberries work best, but you can use frozen ones if needed. Thaw and drain them well before using.

Storage: Store any leftovers in the refrigerator, covered, for up to 5 days.

Enjoy this rich and creamy Chocolate Raspberry Cheesecake Crumb Cake, perfect for any dessert table!