Raspberry Cream Cheese Crumb Cake is layered with a creamy cheesecake , fresh raspberries, and topped with a crunchy streusel topping. Perfect for brunch or dessert!
I was on a baking kick last weekend. I started with Oreo Bon Bons, then a fun Halloween treat (coming soon, can you even believe it?!), and finished with this Raspberry Cream Cheese Crumb Cake.
My kitchen was brimming with baked goods so we ran some over to our neighbor, packed some to take to my parents, and sent the rest with Bob for his co-workers.
RASPBERRY CREAM CHEESE CRUMB CAKE
Of the three things, this got the best reviews. My mom even said it tops her list as her new favorite.
Julia was fully involved in helping make it. She loved rolling out the dough and sprinkling the raspberries on top.
WHAT OTHER FRUIT CAN I USE IN THIS CRUMB CAKE?
It’ll work with blueberries if you don’t like raspberries. Probably blackberries, too. I don’t even typically like cheesecake type desserts, but I loved this. Especially cold, straight out of the fridge.
The raspberries are a bit tangy and pair perfectly with the creamy cream cheese filling.
TOOLS TO HELP YOU MAKE RASPBERRY CREAM CHEESE CRUMB CAKE
- Jelly roll pan – I got this Pampered Chef version years ago and love it. It’s great for making cookie bars!
- Hand mixer – a hand mixer is such an essential tool in the kitchen. I’ve had a cheapie one but the motor burned out pretty quickly. Spend a few more dollars and get one that will last.
- Rolling pin – I actually need a new rolling pin because my really cute one broke. Sad face.
Raspberry Cream Cheese Crumb Cake
Ingredients
- 12 large frozen dinner rolls thawed to room temperature (like Rhodes)
For the filling
- ½ cup butter softened
- ½ cup sugar
- 3 large eggs
- 16 ounces cream cheese at room temp
- ¼ cup corn starch
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Flour a large, clean surface and a rolling pin. Combine the 12 balls of dough and roll them into a large rectangle of even thickness. Cover with plastic wrap and let rest while you prepare the filling.
- Preheat the oven to 350° and set out a 9×13 jelly roll pan.
- In a large bowl, add the butter and sugar and cream until light and fluffy.
- Add in the eggs, cream cheese, corn starch, and vanilla. Mix until fully combined.
- Uncover the dough and lay it into the roll pan, allowing dough to come up the sides and trimming any excess.
- Pour in the cream cheese mixture and spread evenly. Top with raspberries and gently tuck them into the cream cheese mixture.
- In a small bowl, add the softened butter, sugar, and salt. Mix with a fork. Slowly add in the flour and continue mixing until crumbly. Sprinkle over the raspberries and cream cheese filling.
- Let rest for about 15 minutes then bake for 45 minutes at 350 degrees.
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Reese’s Peanut Butter Cup Cheesecake Bars
First published August 26, 2016
This was very good, but I have a question. In the list of ingredient vanilla isn’t listed. However, it is listed in the instructions. How much vanilla? Thank you!
Good catch, thank you! I updated but it’s 1 teaspoon.
There is no “cream” in the filling but there is in the instructions. What exactly and how much?
Do you mean cream cheese?
Cream is listed in the instructions before adding eggs & cream cheese, but not listed in the ingredients? How much is needed, if any?
In step 3 you “cream” together the butter & sugar 🙂 as in incorporate the butter & sugar until the sugar is dissolved & it’s light & fluffy.