Raspberry Cream Cheese Coffee Cake
This raspberry cream cheese coffee cake is both savory and sweet and oh so good. It's perfectly layered with a delicious oatmeal base, a creamy cheesecake center and a raspberry and a streusel topping, to make the perfect dessert.
Equipment
- 10x10" baking dish
Ingredients
Oatmeal Base Layer
- 1 1/2 cups flour
- 1 cup old fashioned oats
- 3/4 cup sugar
- 3/4 cup butter softened
- 1/2 cup sour cream
- 1/2 tsp baking soda
- 1 egg
Cheesecake Filling
- 2 (8 oz) packages cream cheese
- 1/2 cup sugar
- 1/2 tsp almond extract
- 2 eggs
- 1/3 cup raspberry jam
Instructions
Oatmeal Base Layer
- Preheat oven to 350 degrees F.
- In a bowl, combine flour, sugar and oats. Mix together until well combined.
- Add in softened butter and mix until crumbly. Reserve 1 cup crumb mixture and set aside.
- Add in sour cream, egg and baking soda to crumb mixture and beat until well combined.
- Spray a 10x10" baking pan with cooking spray.
- Spoon oatmeal base into baking pan and spread evenly to make the base. Set aside.
Cheesecake Filling
- In a separate mixing bowl, combine softened cream cheese, 1/2 cup sugar, and almond extract. Beat until nice and fluffy.
- Add in eggs and mix until well incorporated.
- Pour the cream cheese mixture over top of the oatmeal base and spread evenly.
- Spoon jam over top of cream cheese mixture and softly spread over the entire cream cheese mixture.
- Sprinkle remaining oat crumble evenly over top of the cream cheese mixture and jam.
- Bake for 50-55 minutes until the cheesecake layer is fully set and a toothpick can be inserted into the middle of the cheesecake and comes out clean.
- Remove from heat and let cool.
- Enjoy!
Nutrition
Calories: 326kcalCarbohydrates: 44gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 77mgSodium: 160mgPotassium: 80mgFiber: 1gSugar: 26gVitamin A: 476IUVitamin C: 1mgCalcium: 27mgIron: 1mg
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