Raspberry Cheesecake Crumb Cake - Kraft Recipes Top
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Raspberry Cheesecake Crumb Cake

Prep Time
Total Time

24 servings

You know they like cheesecake. And you know they like crumb cake. It's a pretty good bet that this raspberry-topped cake will go over well.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.
  • Mix 1 cup dry cake mix, brown sugar and cinnamon in medium bowl. Cut in 1/4 cup butter using pastry blender or two knives until mixture resembles coarse crumbs. Stir in nuts.
  • Melt remaining butter; cool slightly. Beat 2 eggs, remaining cake mix, water and melted butter in large bowl with mixer until blended. Pour into prepared pan.
  • Beat cream cheese and granulated sugar in same bowl with mixer until blended. Add remaining egg and vanilla; mix just until blended. Pour over cake batter in pan, spreading to edges. Top with raspberries. Sprinkle with zest and nut mixture.
  • Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift cake from pan before cutting into pieces.

Special Equipment Needed


Prepare using blueberries.

Special Extra

Stir in an additional 1/2 tsp. lemon zest with the cream cheese.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 170
Total fat 9g
Saturated fat 4.5g
Cholesterol 45mg
Sodium 200mg
Carbohydrate 21g
Dietary fiber 1g
Sugars 14g
Protein 2g
% Daily Value
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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