So I go a little overboard on Valentine’s Day. I can’t help it. I’m an incurable romantic married to another incurable romanticand I love chocolate. It’s the perfect day for me. And since I’ve always tried to make the most of Valentine’s Day, my husband and kids have come to expect the heart-shaped food and special treats.

It’s an all-day event, starting with breakfast. So this year, I came up with a Raspberry Cream Cheese Coffee Cake. I meant it for breakfast, but you could serve it as a dessert, too. It’s a combination cake and cheesecake with just the right amount of raspberry and chocolate. I think you’ll like it.

Here’s what you need:

For the cheesecake:
8 oz cream cheese, softened
1/4 cup sugar
1/2 tsp vanilla
1 egg

For the cake:
1 1/2 c self-rising flour
1/2 stick of butter
1/2 cup sugar
2 eggs
1/2 tsp vanilla
1/2 cup sour cream

1 cup raspberries (fresh or thawed from frozen)
1/2 cup chocolate chips

Start by mixing together the cheesecake ingredients in a small bowl until smooth.

In another bowl, cream the butter and sugar for the cake batter. Then add eggs and vanilla and mix until smooth. Lastly, add the flour and sour cream and mix well.

I baked mine in a heart-shaped pie dish, but this should work well in a square 8 x 8 or 9 x 9 pan. Grease or spray the pan and then spread the cake batter into the bottom.

Next, pour over the cheesecake mixture and drag through it slightly with a butter knife to allow it to swirl together.

Lastly, top with the berries and chocolate chips…

Bake at 350º for 30-35 minutes or until center is done. Serve it warm with coffee or hotchocolate, and your family will love it!

Most coffee cakes do have a crumble topping, but I left that off to prevent it from being too rich for breakfast. But if you prefer a topping, I’m sure the recipe will adapt!

For more raspberry cream cheese deliciousness, you might like to try my Cream Cheese-Stuffed Raspberries

or my Mini Raspberry Cheesecakes

Any of these recipes would be great for your Valentines and they’re easy to make. Hope you like them! I’m sharing with a few of these friends!

Come join#DairyBreakfastClub recipe party atTidyMomalong with The California Milk Advisory Board