Breakfast - Raspberry cream cheese crumb cake recipes

Author: Patricia Sullivan  

Raspberry Cream Cheese Crumb Cake with Chambord Liqueur Filled with both mascarpone and cream cheese this Raspberry Cheesecake Crumb Cake is deserving of the fanciest dessert spread. Raspberry Cream Cheese Crumb Cake is layered with a creamy cheesecake , fresh raspberries, and topped with a crunchy streusel topping.

Raspberry Cream Cheese Crumb Cake

Raspberry Cream Cheese Crumb Cake
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!
Provided by: Melissa Williams
Total time: 75 minutes
Cook time: 45 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
  • 12 large frozen dinner rolls (thawed to room temperature (like Rhodes))
  • 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
  • 1 cup flour
  • ¼ cup sugar
  • pinch of salt
  • 5 Tablespoons butter (softened)
Nutrition:
  • Serving Size: 1 g
  • Carbohydrate: 175 g
  • Protein: 25 g
  • Fat: 44 g
  • Saturated Fat: 20 g
  • Trans Fat: 1 g
  • Cholesterol: 121 mg
  • Sodium: 1616 mg
  • Fiber: 6 g
  • Sugar: 15 g
  • Calories: 1206 kcal
  • Unsaturated Fat: 20 g
How to cook:
  1. 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.
  2. Preheat the oven to 350° and set out a 9x13 jelly roll pan.
  3. In a large bowl, add the butter and sugar and cream until light and fluffy.
  4. Add in the eggs, cream cheese, corn starch, and vanilla. Mix until fully combined.
  5. Uncover the dough and lay it into the roll pan, allowing dough to come up the sides and trimming any excess.
  6. Pour in the cream cheese mixture and spread evenly. Top with raspberries and gently tuck them into the cream cheese mixture.
  7. 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.
  8. Let rest for about 15 minutes then bake for 45 minutes at 350 degrees.
Notes: Raspberry Cheesecake Crumb Cake, Instructions. Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with …

Raspberry Cream Cheese Crumb Cake

Raspberry Cream Cheese Crumb Cake
Raspberry Cream Cheese Crumb Cake with Chambord Liqueur
Provided by: CJ
Total time: 55 minutes
Cook time: 25 minutes
Prep time: 30 minutes
Yields: 0 servings
Number of ingredients: 25
Ingredients:
  • 3 6-ounce packages of fresh raspberries
  • 3 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 miniature bottle Chambord liqueur (1/4 cup (optional))
  • 1 8 ounce package cream cheese, softened
  • 1 large egg yolk
  • 3 tablespoons granulated white sugar
  • 1 tablespoon fresh lemon zest
  • 2-3 tablespoons of the coulis
  • 1 cup all-purpose flour
  • 1 cup light brown sugar (packed)
  • ¾ teaspoon salt
  • ½ tablespoon ground cinnamon
  • 1 stick unsalted butter (melted (1/2 cup, or 8 tablespoons))
  • You're ready now - let's make the cake!
  • ¼ cup canola oil
  • ½ stick unsalted butter (melted (+ 1 tablespoon to grease the pan))
  • 2 tablespoons sour cream
  • 2 ¼ cups all-purpose flour (+ a little bit to flour the pan)
  • ½ cup + 2 tablespoons granulated white sugar
  • 1 teaspoon baking powder
  • ½ teaspoon coarse salt
  • 1 large egg
  • ½ cup + 2 tablespoons cream
  • 2 teaspoons pure vanilla extract
How to cook:
  1. Preheat oven to 350 degrees.
  2. Coulis Preparation
  3. Mix raspberries, sugar and lemon juice in a saucepan and cook over medium heat until fruit starts to break-down. Pour in Chambord liqueur (if desired), and continue to cook until coulis has started to thicken and raspberry solids have broken down and mostly dissolved (between 30-45 minutes).
  4. Strain through a fine mesh sieve, mixing and pressing to extract all juice into a bowl. Discard the seeds and solids. Set coulis aside to cool, or cover and refrigerate until ready to use.
  5. Cream Cheese Preparation
  6. Mix all ingredients in a medium-size bowl until smooth, and set aside until ready to use.
  7. Crumb Topping Preparation
  8. Mix all dry ingredients in a medium-sized bowl. Pour in melted butter, and cut-in using a pastry knife until crumbly. Set aside until ready to use.
  9. Cake Preparation
  10. Lightly butter a 9 x 13 baking pan and dust all sides with flour, removing excess. Set aside.
  11. Sift together flour, sugar, baking powder, and salt in a medium-sized bowl and set aside. In a separate medium-sized bowl, whisk egg, melted butter, cream, canola oil, sour cream, and vanilla together.
  12. Gently fold the wet and dry ingredients together using a rubber spatula.
  13. Spread cake mixture into your prepped baking pan.
  14. Now, it's time for the layers!
  15. Layer the cream cheese mixture on top of the cake batter. Add the crumbs to the top of the cream cheese layer.
  16. Now the fun part!
  17. Drizzle the coulis on top. To make this easy, pour the coulis into a ziploc or pastry bag, and nip off the end of the bag.
  18. Place the pan in your pre-heated oven and bake for 14-15 minutes. Rotate pan.
  19. Bake another 10 minutes. Use a cake tester to verify done-ness (but don't be fooled, because it's difficult to tell with the cream cheese layer)!
  20. Be careful to not cook it to long (25 minutes seems to be just about right (at least it was in my oven)). Your oven temperature may vary.
  21. Let cake cool before slicing.
Notes: Raspberry Cream Cheesecake Recipe: How to Make It, Stir in jam. Refrigerate for 10 minutes. In small bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Remove …

Raspberry Cheesecake Crumb Cake

Raspberry Cheesecake Crumb Cake
Filled with both mascarpone and cream cheese this Raspberry Cheesecake Crumb Cake is deserving of the fanciest dessert spread.
Provided by: Sandra Lee Garth
Total time: 90 minutes
Cook time: 75 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 20
Ingredients:
  • Crumb Cake
  • 3 and ⅓ cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ⅔ cup butter-cold and cut in cubes
  • ⅓ cup light brown sugar
  • ⅓ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • Raspberry Cheesecake Filling
  • 8 oz. mascarpone cheese
  • 8 oz. cream cheese-softened
  • ½ cup + 2 Tablespoons sugar
  • 2 Tablespoons corn starch
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups of fresh raspberries
  • Glaze
  • ½ cup powdered sugar
  • 2–3 teaspoons milk or cream
How to cook:
  1. Preheat the oven to 350° F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
  2. In a large bowl stir together flour, baking powder, salt, brown sugar and sugar.
  3. Next, add butter to dry ingredients mixture.
  4. Work it in with your hands, or a fork, or you can use the mixer. Work it until it’s grainy.
  5. Add eggs and vanilla and mix to combine, the mixture should be crumbly.
  6. If it’s to sandy squeeze it with your fingers to make pea size crumbs.
  7. Press about ⅔ of the mixture in the bottom and side (about 1 ½ inch height) of the pan.
  8. Place the pan and remaining crumbs in the fridge.
  9. To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch to combine.
  10. Then add eggs and mix just to combine, do not overdo it.
  11. Pour half of the cheesecake mixture in chilled crust, scatter about 1 cup of raspberries over the filling.
  12. Next, spread the remaining cheesecake mixture.
  13. Top with raspberries and remaining crumbs.
  14. Bake at 350° F until golden brown and toothpick inserted in the center comes out clean, about 70-80 minutes.
  15. If it starts browning too much tent the top with aluminum foil.
  16. Cool completely before serving.
  17. To make the glaze stir together powdered sugar and milk or cream.
  18. If it’s too thin add powdered sugar, if it’s too thick add more milk or cream.
  19. Drizzle on top of cooled cake.
  20. Keep covered in the fridge and try not to eat it all in one day.
Notes: Easy and Unique Family Comfort Food, Easy and Unique Family Comfort Food. Hello! I am Ashley and welcome to Cheese Curd In Paradise. I am a busy mom, teacher, and cookbook author working to …

Raspberry-Sour Cream Crumb Cake

Raspberry-Sour Cream Crumb Cake
Fresh raspberries with a streusel topping.
Provided by: TerryWilson
Total time: 60 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 1 serving
Number of ingredients: 14
Ingredients:
  • 1 cup all-purpose flour
  • ⅔ cup white sugar
  • 1 lemon, zested
  • ½ cup unsalted butter, melted
  • 1 ¾ cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 room-temperature eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups fresh raspberries
  • 2 tablespoons confectioners' sugar
Nutrition:
  • Calories: 264.6 calories
  • Carbohydrate: 40.9 g
  • Cholesterol: 52.3 mg
  • Fat: 9.9 g
  • Fiber: 1.7 g
  • Protein: 3.9 g
  • Saturated Fat: 5.8 g
  • Sodium: 137.4 mg
  • Sugar: 22.7 g
How to cook:
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch springform pan.
  2. Stir 1 cup flour, 2/3 cup sugar, and lemon zest together in a bowl; add melted butter and stir with a fork until the mixture turns crumbly. Set aside.
  3. Mix 1 3/4 cup flour, 1 cup sugar, baking powder, baking soda, and salt together in a large bowl.
  4. Whisk together the eggs, sour cream, and vanilla in another bowl until they are well blended. Add the egg mixture to the flour mixture in the large bowl and beat until you get a smooth and fluffy batter, about 2 minutes. Pour into the prepared pan; cover with an even layer of raspberries. Sprinkle the topping over the raspberries.
  5. Bake in preheated oven until a toothpick inserted into the center comes out clean, 38 to 42 minutes. Cool on a wire rack for 20 minutes before removing sides. Dust with confectioners' sugar to serve.
Notes: Raspberry Cream Cheese Cake Filling Best Recipes, Ingredients: 1 1/2 sticks unsalted butter, room temperature, plus more for pan; 2 cups unbleached all-purpose flour, plus more for pan; 1 teaspoon …
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