The Ultimate Cheesecake With Pound Cake Center Recipe

Decadent desserts often surprise us with unexpected twists, and this pound cake center cheesecake delivers pure magic on a plate.

The classic cheesecake recipe takes an exciting turn with a rich pound cake nestled right in the middle.

Creamy layers blend seamlessly around the dense, buttery pound cake core.

Each slice promises a delightful contrast of textures and flavors that will make your taste buds dance.

The combination feels both elegant and comforting, like a warm culinary embrace.

Silky cream cheese and tender pound cake create a harmonious symphony of sweetness that elevates this dessert from ordinary to extraordinary.

Prepare to be the star baker at your next gathering with this showstopping treat.

Cheesecake Pound Cake Center What Stands Out

• Surprise Inside Delight: Discover a hidden pound cake nestled within a creamy cheesecake, creating an unexpected and exciting dessert experience that will wow your guests.
• Master Complex Baking: Tackle a multi-step recipe that elevates your baking skills, challenging you to create a sophisticated dessert that looks and tastes professionally made.
• Crowd-Pleasing Showstopper: Impress family and friends with a decadent dessert that combines two classic favorites – pound cake and New York-style cheesecake – into one spectacular treat.
• Customizable Comfort: Drizzle the homemade vanilla caramel sauce to add a personal touch, making this dessert adaptable to different taste preferences and special occasions.

Cheesecake Pound Cake Center Ingredients You Need

• All-Purpose Flour: A key ingredient that provides structure to the pound cake center.
• Baking Powder: Helps the cake rise and creates a light, fluffy texture.
• Salt: Enhances the overall flavor of the cake.
• Unsalted Butter: Adds richness and creates a smooth, tender crumb.
• Granulated Sugar: Provides sweetness and helps with the cake's texture.
• Eggs: Bind the ingredients together and add moisture.
• Vanilla Extract: Adds a warm, classic flavor to the pound cake.
• Milk: Provides moisture and helps create a soft cake texture.

• Cream Cheese: The primary ingredient that gives the cheesecake its signature creamy texture.
• Granulated Sugar: Sweetens the cheesecake filling.
• Vanilla Extract: Adds depth of flavor to the cheesecake.
• Sour Cream: Contributes to the tangy flavor and creamy consistency.
• Heavy Cream: Increases the richness and smoothness of the filling.
• Eggs: Help bind the ingredients and provide structure.
• All-Purpose Flour: Helps thicken the cheesecake batter.

• Unsalted Butter, Brown Sugar, Heavy Cream: Create the base of the rich, sweet caramel sauce.
• Vanilla Extract: Adds a warm, aromatic flavor to the sauce.
• Salt: Balances the sweetness and enhances the overall flavor.

How to Prepare Cheesecake Pound Cake Center

Step 1: Whip Up the Pound Cake Base

Crank your oven to a cozy 325F (160C).

Grab a 9-inch cake pan and give it a good butter and flour massage.

In one bowl, dance together flour, baking powder, and salt.

In another bowl, beat butter and sugar until they’re cloud-like and fluffy.

Crack eggs one by one, giving each a loving mix.

Splash in vanilla for extra magic.

Gently fold in dry ingredients and milk until just combined.

Pour batter into the pan, smoothing the top like you’re making a silky canvas.

Bake for 25-30 minutes until a toothpick comes out clean.

Let the cake cool completely, then set aside.

Step 2: Create Cheesecake Magic

Fire up the oven to 325F (160C) again.

Prep your springform pan with a light grease.

In a large bowl, whip cream cheese until it’s smooth as silk.

Blend in sugar and vanilla until perfectly combined.

Add sour cream and heavy cream, beating into a dreamy mixture.

Introduce eggs one at a time, giving each a thorough welcome.

Sprinkle flour to give the batter some backbone.

Pour half the cheesecake mixture into the pan.

Nestle the cooled pound cake right in the center, trimming if needed.

Cover with remaining cheesecake mixture.

Smooth the top and bake for 1 hour 10 minutes to 1 hour 20 minutes until golden and set.

Cool completely, then chill in the refrigerator for at least 4 hours.

Step 3: Craft Decadent Caramel Sauce

Melt butter in a saucepan over medium heat.

Stir in brown sugar and heavy cream.

Simmer and stir until the mixture transforms into a rich, thick sauce (about 4-5 minutes).

Pull from heat and whisper in vanilla and a pinch of salt.

Let the sauce cool slightly.

Step 4: Serve and Celebrate

Liberate the cheesecake from its pan.

Drizzle the luscious caramel sauce all over.

Slice and serve this jaw-dropping dessert that’s sure to make everyone swoon!

Cheesecake Pound Cake Center Pro Suggestions

• Use room temperature ingredients to ensure smooth, lump-free cream cheese mixture and even cake texture.
• Wrap the springform pan in aluminum foil to prevent water from seeping in during baking and keep the cheesecake perfectly moist.
• Avoid overmixing the cheesecake batter and bake in a water bath to create a silky, crack-free surface.
• Dip your knife in hot water and wipe clean between each cut for clean, picture-perfect cheesecake slices.
• Store the cheesecake covered in the refrigerator for up to 5 days, allowing flavors to develop and improve over time.

Different Takes on Cheesecake Pound Cake Center

• Gluten-Free Wonder: Replace wheat flour with almond or coconut flour in both pound cake and cheesecake layers for a celiac-friendly version that maintains rich, creamy texture.
• Vegan Cream Dream: Swap cream cheese with cashew-based cream cheese, use coconut cream instead of heavy cream, and replace eggs with flax eggs for a plant-based alternative that's equally decadent.
• Reduced Sugar Sensation: Substitute sugar with monk fruit sweetener or stevia in both cake and sauce, maintaining sweetness while cutting down on calories and glycemic impact.
• Chocolate Lover's Edition: Incorporate cocoa powder into the pound cake batter and cheesecake mixture, then top with chocolate caramel sauce for an indulgent chocolate-focused variation.

Presenting Cheesecake Pound Cake Center

• Sweet Caramel Drizzle: Top each slice with extra warm vanilla caramel sauce for a luxurious, gooey finish that complements the rich cheesecake perfectly.
• Berry Burst Garnish: Scatter fresh strawberries, blueberries, or raspberries around the plate to add a bright, tangy contrast to the creamy dessert.
• Whipped Cream Elegance: Add a delicate dollop of homemade whipped cream on the side, sprinkled with a light dusting of cinnamon for an extra touch of sophistication.
• Nutty Crunch Topping: Sprinkle toasted chopped almonds or pecans over the caramel sauce to introduce a delightful crispy texture that elevates the entire dessert experience.

Storage Guidance for Cheesecake Pound Cake Center

• Store the cheesecake in an airtight container or cover tightly with plastic wrap to prevent drying out and absorbing other food odors.
• Maintain the cheesecake in the refrigerator for up to 5 days, ensuring it stays at a consistent cold temperature to preserve its creamy texture and flavor.
• Wrap the cheesecake securely in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw overnight in the refrigerator before serving to maintain its original taste and consistency.
• Keep the vanilla caramel sauce in a sealed glass jar in the refrigerator for up to 2 weeks. Gently reheat before drizzling over the cheesecake when ready to serve.

FAQs

• How difficult is this cheesecake recipe?

This recipe is moderately challenging and requires intermediate baking skills. You’ll need to prepare two separate components (pound cake and cheesecake) and create a caramel sauce, which demands some precision and baking experience.

• What type of pan works best for this recipe?

A 9-inch springform pan is ideal because it allows easy removal of the cheesecake without damaging its delicate structure. If you don’t have a springform pan, a regular cake pan with removable bottom can work.

• Can I substitute ingredients if I don't have exactly what the recipe calls for?

For best results, stick to the recipe. However, you can replace sour cream with Greek yogurt, and heavy cream with whole milk. Always ensure ingredient temperatures are similar to maintain recipe consistency.

Cheesecake With Pound Cake Center Recipe

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4.7 from 39 reviews

• Total Time: 2 hours
• Yield: 12 1x

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Description

Rich layers of velvety cheesecake surround a classic pound cake center, creating a luxurious dessert that blends creamy textures with dense, buttery cake. Dessert enthusiasts will savor each indulgent slice, experiencing a perfect balance of smooth cheesecake and tender pound cake in every delightful bite.

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Ingredients

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Cheesecake Ingredients:

Main Ingredients:

• 4 (8 ounces) packages cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup unsalted butter, softened
• 1 1/2 cups all-purpose flour
• 1 cup brown sugar, packed

Dairy and Cream Ingredients:

• 1/2 cup whole milk
• 1/4 cup sour cream
• 1/4 cup heavy cream (2 fluid ounces)
• 1/2 cup heavy cream (4 fluid ounces)

Flavoring and Seasoning Ingredients:

• 2 teaspoons vanilla extract
• 1 tablespoon all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 pinch of salt
• 1 cup granulated sugar

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Instructions

1. Craft the pound cake base by warming the oven to 325F (160C). Thoroughly coat a 9-inch round pan with grease and flour. Whisk dry ingredients separately from wet ingredients. Cream butter and sugar until airy, then incorporate eggs individually. Blend vanilla and alternate adding dry mixture with milk until just combined. Transfer batter smoothly into prepared pan and bake for 25-30 minutes until a clean toothpick test confirms doneness. Allow cake to cool completely before removing from pan.
2. Prepare cheesecake filling by beating cream cheese until ultra-smooth at room temperature. Gradually integrate sugar, vanilla, sour cream, and heavy cream. Introduce eggs one at a time, mixing thoroughly between additions. Sprinkle flour to stabilize mixture. Pour half the batter into springform pan, nestle trimmed pound cake centrally, then cover with remaining cheesecake mixture. Bake at 325F for 1 hour 10-20 minutes until surface turns golden and center sets firmly.
3. Craft caramel sauce by melting butter over medium heat. Incorporate brown sugar and cream, stirring constantly until mixture thickens within 4-5 minutes. Remove from heat, season with vanilla and salt. Allow sauce to cool slightly.
4. Chill cheesecake for minimum 4 hours or overnight. Unmold from springform pan, generously drizzle caramel sauce across surface. Slice and serve chilled.

Notes

• Choose high-quality cream cheese at room temperature for smoother, creamier texture without lumps.
• Gently fold ingredients to prevent overmixing, which can cause cheesecake to crack or become dense.
• Wrap the springform pan in aluminum foil to prevent water from seeping in during water bath baking, ensuring even cooking.
• Use a kitchen scale for precise ingredient measurements, especially for flour and cream cheese, to maintain consistent recipe results.

• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes (excluding chilling time)
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 506
• Sugar: 54 g
• Sodium: 267 mg
• Fat: 29 g
• Saturated Fat: 17 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Carbohydrates: 55 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 137 mg