Yum! Yes please!!
A few years ago after moving to Utah we started a family tradition picking raspberries in the summer. It is a tasty tradition that everyone loves. To find out where in Utah we like to go read my Summer Fun in Utah post HERE.
When we come home with buckets full of berries we gotta get creative using it all! I came up with this tasty treat one summer. Enjoy!
Raspberry Cheesecake Crumble Recipe
Crust
2 cups of flour
1/2 cup brown sugar
1/2 cup rolled oats
1/8 cup of milled flax seed
1 cup of melted butter
Preheat oven to 350 degrees. Mix together and press firmly into a 9×13 baking dish. I lined my with tin foil before starting. Then bake for 15 minutes.
While that is baking make the Cheesecake mixture and the crumbles.
Cheesecake Filling
Three 8 ounce packages of cream cheese
1/2 cup sugar
3 eggs
1 teaspoon of almond extract
Mix in a bowl until smooth. Then pour over baked crust.
Raspberries
2-3 cups of slightly smashed raspberries mixed with 1 tablespoon of sugar.
Crumble Topping
1 cup of brown sugar
1/2 cup of flour
1/2 cup rolled oats (quick oats)
1/2 cup smashed graham crackers
1/2 cup softened butter
Mix together and crumble with hands.
Spoon raspberries over the top of the cheesecake. Then sprinkle the crumble over that. Bake in oven for 40-45 minutes. Let it cool in refrigerator, the longer the better. 🙂
Print the Recipe here…
- Crust
- 2 cups of flour
- ½ cup brown sugar
- ½ cup rolled oats
- ⅛ cup of milled flax seed
- 1 cup of melted butter
- Cheesecake Filling
- Three 8 ounce packages of cream cheese
- ½ cup sugar
- 3 eggs
- 1 teaspoon of almond extract
- Raspberries
- 2-3 cups of slightly smashed raspberries mixed with 1 tablespoon of sugar.
- Crumble Topping
- 1 cup of brown sugar
- ½ cup of flour
- ½ cup rolled oats (quick oats)
- ½ cup smashed graham crackers
- ½ cup softened butter
- First make the crust. Mix together 2 cups of flour, ½ cup brown sugar, ½ cup rolled oats, ⅛ cup of milled flax seed, 1 cup of melted butter
- Preheat oven to 350 degrees. After mixing, press firmly into a 9x13 baking dish. I lined my with tin foil before starting. Then bake for 15 minutes.
- While that is baking make the Cheesecake mixture and the crumbles.
- To make the cheesecake filling mix- three 8 ounce packages of cream cheese, ½ cup sugar, 3 eggs, and 1 teaspoon of almond extract. Mix in a bowl until smooth. Then pour over baked crust.
- With 2-3 cups of slightly smashed raspberries mix 1 tablespoon of sugar.
- Then make the crumble topping by mixing 1 cup of brown sugar, ½ cup of flour, ½ cup rolled oats (quick oats), ½ cup smashed graham crackers, ½ cup softened butter. Mix together and crumble with hands.
- Spoon raspberries over the top of the cheesecake. Then sprinkle the crumble over that. Bake in oven for 40-45 minutes.
- Let it cool in refrigerator, the longer the better. 🙂
Mmmm, this looks so yummy! I love Raspberry Cheesecake, my favorite flavor of cheesecake. Definitely pinning! Thanks so much for sharing at Inspire Me Wednesday. Featuring you in this week’s issue.