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 my husband for his co-workers.
Of the three things I made, this Raspberry Cream Cheese Crumb Cake got the best reviews.
My mom even said it tops her list as her new favorite dessert!
Start with the crust - 12 Rhodes Bake N Serv Dinner Rolls - thawed - and rolled out.
Lay your dough into a jelly roll pan, trimming any excess.
Prepare your cream cheese mixture then pour on top of the prepared crust.
Sprinkle with raspberries and slightly tuck them into the cream cheese mixture.
Prepare the crumble mixture and sprinkle evenly over the top.
Let rest for 15 minutes then bake for 45 minutes at 350 degrees. Slice & enjoy!
This one will definitely be made again around here!
Raspberry Cream Cheese Crumb CakeServings: 10-12 | Skills: Beginning | Prep Time: 25 min (not including thaw time) | Bake Time: 45 min
Raspberry Cream Cheese Crumb Cake
12 Rhodes Dinner Rolls, thawed to room temp
For the filling
½ cup butter, at room temp
½ cup sugar
2 bricks (16 oz) cream cheese, at room temp
¼ cup corn starch
1 teaspoon vanilla extract
1 cup fresh raspberries
For the Topping
1 cup flour
¼ cup sugar
Pinch of salt
5 Tablespoons butter, at room temp
Flour a large surface (I like to use my biggest cutting board) 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.
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 your jelly 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.