Chocolate Raspberry Cheesecake Crumb Cake
Ingredients:
Crust & Crumb Topping:
3 cups all-purpose flour
1/3 cup cocoa powder
2 tsp baking powder
¼ tsp salt
1/3 cup light brown sugar
½ cup sugar
¾ cup cold unsalted butter, cubed
2 eggs
2 tsp vanilla extract
Cheesecake Filling:
16 oz. softened cream cheese
½ cup sugar
2 Tbsp corn starch
2 slightly beaten eggs
1 tsp vanilla extract
1 and 2/3 cups raspberries
Glaze:
½ cup powdered sugar
2-3 tsp milk or cream
Directions:
Preheat oven to 350°F and prepare a 9-inch springform pan with parchment and nonstick spray.
For the crust, mix flour, cocoa, baking powder, sugars, and salt. Blend in butter until grainy, then stir in eggs and vanilla to form crumbs. Press 2/3 into the pan, refrigerate pan and remaining crumbs.
For the filling, blend cream cheese, sugar, corn starch, and vanilla. Mix in eggs, pour half into crust, add 2/3 cup raspberries, cover with remaining mixture and top with raspberries and crumbs.
Bake 50-60 minutes until set. Cool and drizzle with glaze.
