RASPBERRY CHEESECAKE CRUMB CAKE

Raspberry Cheesecake Crumb Cake image

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.

Provided by My Food and Family

Categories Dairy

Time 55m

Yield 24 servings

Number Of Ingredients 12

Ingredients

1 pkg. (2-layer size) yellow cake mix, divided
1/4 cup packed brown sugar
1/2 tsp. ground cinnamon
1/4 cup plus 3 Tbsp. butter, divided
1/2 cup chopped pecans
3 eggs, divided
2/3 cup water
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup granulated sugar
1 tsp. vanilla
1-1/2 cups raspberries
1 tsp. lemon zest

Steps:

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.

Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g