Print

Cheesecake with Pound Cake Center Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 85 reviews

This decadent Cheesecake with Pound Cake Center combines a rich and creamy cheesecake with a moist and buttery pound cake core. Featuring layers of smooth cream cheese filling surrounding a tender pound cake ring, this dessert offers a delightful contrast in texture and flavor. Baked to perfection and chilled to set, it’s an impressive dessert perfect for special occasions or any time you crave a luxurious treat.

Ingredients

Pound Cake Batter

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk

Cheesecake Batter

  • 4 (8 oz) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 4 large eggs
  • 1 tablespoon all-purpose flour

Instructions

  1. Prepare the pound cake batter: In a bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. In a separate bowl, cream together 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 3 large eggs one at a time, followed by 1 teaspoon vanilla extract. Gradually add the dry ingredients alternately with 1/2 cup whole milk, beginning and ending with the dry ingredients. Mix until just combined to ensure a tender pound cake.
  2. Prepare the cheesecake batter: In a large bowl, beat 4 (8 oz) packages of softened cream cheese until smooth using an electric mixer. Gradually beat in 1 1/2 cups granulated sugar until well combined and creamy. Stir in 1/4 cup sour cream and 1/4 cup heavy cream to add richness. Beat in 4 large eggs one at a time, making sure each egg is incorporated before adding the next. Finally, stir in 1 teaspoon vanilla extract and 1 tablespoon all-purpose flour to help stabilize the cheesecake.
  3. Assemble the cheesecake: Pour half of the cheesecake batter into a greased and floured 9-inch springform pan, creating an even layer. Carefully spoon or pipe the pound cake batter into the center of the cheesecake batter, forming a ring shape. Pour the remaining cheesecake batter over the pound cake batter to fully cover it, ensuring a seamless layered effect.
  4. Bake the cheesecake: Preheat your oven to 325°F (160°C). Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for 60-70 minutes, until the edges are set and the center remains slightly jiggly when gently shaken. This texture ensures the cheesecake remains creamy and smooth.
  5. Cool and chill: Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracks by gradual temperature change. Remove from the oven and transfer to a wire rack to cool completely. Once fully cooled, cover and refrigerate the cheesecake for at least 4 hours or preferably overnight. This chilling period allows the cheesecake to set firmly and enhances its flavor before serving.

Notes

  • Use softened cream cheese and butter at room temperature for smooth batter consistency.
  • Do not overmix the batter to avoid incorporating too much air causing cracks.
  • Using a springform pan makes it easier to release the delicate cheesecake without damaging it.
  • The pound cake ring inside adds texture and a rich buttery contrast to the creamy cheesecake.
  • Chilling overnight is recommended for best results and flavor development.
  • Serve plain or with fresh berries and whipped cream for an elegant presentation.

Find it online: https://oliviabakes.com/cheesecake-with-pound-cake-center-recipe/