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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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