Cheesecake Pound Cake

Get the rich, dense texture of a classic pound cake with the creamy, tangy twist of cheesecake in every slice. This Cheesecake Pound Cake recipe is a heavenly dessert that melts in your mouth.

One bite, and silence fell a rare and treasured moment in our house! This Cheesecake Pound Cake quickly became a family legend, a testament to simple ingredients creating profound joy. It’s a truly special treat, blending two beloved desserts into one unforgettable creation. This Cheesecake Pound Cake delivers on all fronts.

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WHY YOU’LL LOVE THIS CHEESECAKE POUND CAKE RECIPE

You will absolutely adore this Cheesecake Pound Cake! First, it masterfully combines the best of both worlds: the dense, buttery crumb of a classic pound cake with the luscious, creamy tang of a baked cheesecake swirl. This isn’t just a cake; it’s an experience.

Second, despite its impressive appearance, this Cheesecake Pound Cake recipe is surprisingly straightforward. You don’t need expert baking skills to achieve a perfect result. Finally, it’s incredibly versatile.

This Cheesecake Pound Cake is perfect for a Sunday brunch, an afternoon pick-me-up, or an elegant dessert. Every slice of this decadent Cheesecake Pound Cake brings smiles.

INGREDIENTS YOU’LL NEED

Gather your ingredients for this delightful Cheesecake Pound Cake. You probably have most of these staples already!

For the Pound Cake	For the Cheesecake Swirl
1 cup (2 sticks) unsalted butter, softened	8 oz cream cheese, softened
2 cups granulated sugar	1/2 cup granulated sugar
4 large eggs	1 large egg yolk
1 tsp vanilla extract	1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup whole milk

SUBSTITUTIONS & VARIATIONS

Customize your Cheesecake Pound Cake! Feel free to experiment with these simple substitutions. For instance, swap out vanilla extract for almond extract in the pound cake batter for a different flavor profile.

Similarly, you can use sour cream or buttermilk instead of whole milk for an even richer, tangier crumb in your Cheesecake Pound Cake. Add lemon zest to both batters for a bright, citrusy twist. Moreover, swirl in a tablespoon of fruit preserves or chocolate chips into the cheesecake layer before baking for extra flavor. Make this Cheesecake Pound Cake uniquely yours!

If you enjoy adding citrusy twists to your baking, there are endless possibilities beyond just pound cake. For another delightful dessert that highlights bright lemon flavors, try these Heavenly Lemon Cheesecake Bars.

STEP-BY-STEP INSTRUCTIONS

Creating this delicious Cheesecake Pound Cake is a joyful process. Follow these simple steps for a perfect bake!

1. Prepare the Pound Cake Batter: First, preheat your oven to 325°F (160°C). Grease and flour a 10-cup bundt pan. Next, in a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
2. Combine Dry and Wet Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
3. Make the Cheesecake Swirl: In another bowl, beat softened cream cheese with sugar until smooth. Mix in the egg yolk and vanilla extract.
4. Assemble the Cheesecake Pound Cake: Pour half of the pound cake batter into the prepared bundt pan. Spoon the cheesecake mixture evenly over the pound cake batter. Top with the remaining pound cake batter. Gently swirl the layers with a knife, creating beautiful marbling for your Cheesecake Pound Cake.
5. Bake and Cool: Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. Let the Cheesecake Pound Cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.

PRO TIPS FOR SUCCESS

Achieve the perfect Cheesecake Pound Cake every time with these easy tips! First, ensure all your dairy ingredients, especially butter and cream cheese, are at room temperature. This creates a smooth, lump-free batter and an evenly baked Cheesecake Pound Cake.

Next, do not overmix the batter once you add the flour; overmixing develops gluten and can lead to a tough pound cake. Mix until just combined. Furthermore, resist the urge to open the oven door during the first 45 minutes of baking.

This prevents your Cheesecake Pound Cake from sinking. A perfectly baked Cheesecake Pound Cake is always a delight.

Mastering baking techniques ensures your cake is perfect, but don’t forget creative ways to enjoy cheesecake flavors in simpler forms. For a no-bake treat that’s equally impressive and delicious, consider making Cheesecake Deviled Strawberries.

STORAGE & REHEATING TIPS

Store your beautiful Cheesecake Pound Cake properly to maintain its freshness. Keep leftovers tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the Cheesecake Pound Cake for up to 5 days.

For reheating, simply bring a slice to room temperature or warm gently in the microwave for 15-20 seconds. This makes a delicious, warm Cheesecake Pound Cake a quick treat.

WHAT TO SERVE WITH THIS RECIPE

This magnificent Cheesecake Pound Cake tastes incredible on its own. However, a few simple accompaniments can elevate it even further. Serve slices with fresh berries like strawberries or raspberries for a burst of freshness.

A dollop of whipped cream or a scoop of vanilla bean ice cream also complements the rich flavor of this Cheesecake Pound Cake beautifully. Consider a light dusting of powdered sugar for an elegant finish. A warm cup of coffee or tea also pairs perfectly with this delightful Cheesecake Pound Cake.

While this pound cake is fantastic on its own or with fresh berries, sometimes a classic cheesecake is exactly what you crave. If you’re looking for another luscious dessert featuring fruit, you’ll love this timeless Strawberry Cheesecake Recipe.

FAQS

Can I make this Cheesecake Pound Cake ahead of time?

Absolutely! This Cheesecake Pound Cake actually tastes even better the next day as the flavors meld. You can bake it a day or two in advance.

Can I freeze leftover Cheesecake Pound Cake?

Yes, you can! Wrap individual slices or the whole cooled Cheesecake Pound Cake tightly in plastic wrap, then aluminum foil. It freezes well for up to 1 month. Thaw in the refrigerator overnight.

Why did my Cheesecake Pound Cake sink in the middle?

Several factors can cause a Cheesecake Pound Cake to sink. Often, it’s due to underbaking, overmixing the batter, or opening the oven door too early. Ensure you bake it until a skewer comes out clean.

What kind of cream cheese works best for this Cheesecake Pound Cake?

Always use full-fat brick-style cream cheese for the best results in your Cheesecake Pound Cake. Low-fat or whipped cream cheese contains too much water and will not set correctly.

Can I bake this Cheesecake Pound Cake in a different pan?

Yes, you can. A 9×13 inch baking pan will work, but baking time will vary. Start checking for doneness around 45-55 minutes. This Cheesecake Pound Cake adapts well to different pans.

The Cheesecake Pound Cake masterfully blends two distinct dessert traditions into one delightful treat. It combines the dense, buttery crumb characteristic of a traditional pound cake with the creamy, tangy texture of a baked cheesecake layer. This fusion creates a unique culinary experience loved by many for its rich flavor and satisfying texture.

NUTRITION INFORMATION (PER SERVING)

(Estimated for 12 servings)

Nutrient	Amount
Calories	450 kcal
Total Fat	25g
Saturated Fat	15g
Cholesterol	130mg
Sodium	250mg
Total Carbohydrates	50g
Dietary Fiber	1g
Total Sugars	35g
Protein	6g