Raspberry Cheesecake Coffee Cake

April 7, 2018

Happy National Coffee Cake day!

What a delicious sounding day! So we thought we’d give this Raspberry Cheesecake Coffee Cake a try. I’m not to sure what makes it a coffee cake other than it goes great with a cup of tea or coffee. Although, now that I google it, it’s the streusel topping (which I can never seem to get the hang of). Either way, this turned out great, whether you’re eating it warm or cold. There are a couple things I would do differently next time I make it, but I’ll note those adjustments throughout the post.


What you need:




  • 1/4 cup sugar
  • 1 bar softened cream cheese (8oz)
  • 1 egg white (keep the yolk to the side, you’ll need it for the cake)
  • 1 cup of washed and drained raspberries (I used about 1 1/4 cup)


  • 1 1/2 cup flourimg_5349
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 5 1/2 tbsp softened unsalted butter
  • 1/2 cup sugar
  • 1 egg & 1 egg yolk (told you, you’d need that yolk)
  • 3/4 cup sour cream
  • 1 tsp vanilla extract

Streusel topping:


  • 1/3 cup sugar
  • 1/2 cup flour
  • 3 tbsp butter – chilled and cubed

Like I mentioned earlier, I can’t seem to get streusel perfected, I think I needed more butter than the 3 tbsp. I had lots of flour and sugar loose in the bowl still.

Do you know what I’m doing wrong??

What to do:

  1. Preheat oven to 350° and grease a 8 inch spring form pan (bottom and sides)
  2. Make your cheesecake- Mix cream cheese and sugar until creamy then add egg white and mix until combined.
  3. Make your cake: In a separate bowl, stir together flour, baking soda, baking powder and salt
  4. In yet another bowl, beat together butter and sugar until creamy,add egg, egg yolk and vanilla. Slowly mix flour mixture and alternate with sour cream. Once it’s all combined, pour into pan and smooth out evenly (clearly I did not accomplish the even part)
  5. Spread cheesecake on top of cake mix and then place raspberries on top of that. Next time I make this i’m going to layer the cake and cheesecake mix differently, pouring all but 1/4 of the cake mix in the bottom of the pan and smooth out evenly, then pour all but 1/4 of the cheesecake. Next pour the rest of cake mix  on top of the cheesecake (it will probably just go in as clumps throughout the cheesecake) then pour rest of cheesecake and spread raspberries out before sprinkling struesel.
  6. Sprinkle struesel on top of everything.
  7. Bake in the oven for 40-45 minutes until toothpick comes out clean.  I did 45 minutes because I couldn’t tell if it was coming out clean, but I think 40 minutes was enough time.

Store in the fridge.

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