Description
This Cheesecake Pound Cake combines the dense, buttery crumb of a classic pound cake with the luscious, creamy tang of a baked cheesecake swirl. It's surprisingly straightforward to make, versatile, and perfect for any occasion, promising a unique and unforgettable dessert experience.
Ingredients
1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup whole milk
8 oz cream cheese
1/2 cup granulated sugar
1 large egg yolk
1 tsp vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 10-cup bundt pa
- 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
- 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
- In another bowl, beat softened cream cheese with sugar until smooth. Mix in the egg yolk and vanilla extract
- 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
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clea
- 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
Notes
Ensure all dairy ingredients (butter and cream cheese) are at room temperature for a smooth, lump-free batter and an evenly baked cake.
Do not overmix the batter once flour is added, as this can develop gluten and lead to a tough pound cake.
Resist opening the oven door during the first 45 minutes of baking to prevent the cake from sinking.
This cake tastes even better the next day as the flavors meld.
Always use full-fat brick-style cream cheese for best results; low-fat or whipped cream cheese contains too much water and will not set correctly.
Customize: Swap vanilla extract for almond extract, use sour cream or buttermilk instead of whole milk for a tangier crumb, add lemon zest to both batters, or swirl in fruit preserves or chocolate chips.
Store leftovers tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze individual slices or the whole cooled cake for up to 1 month, thawing overnight in the refrigerator.
To reheat, bring a slice to room temperature or warm gently in the microwave for 15-20 seconds.
Serve with fresh berries, a dollop of whipped cream, a scoop of vanilla bean ice cream, a light dusting of powdered sugar, or with coffee or tea.
- Prep Time: 25 mins
- Cook Time: 65 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg
Keywords: Cheesecake Pound Cake, pound cake, cheesecake, dessert, baking, comfort food