Ultimate Pound Cake Cheesecake

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Ultimate Pound Cake Cheesecake

Ultimate Pound Cake Cheesecake is a delightful dessert that beautifully marries the rich, moist texture of a pound cake with the creamy indulgence of cheesecake. The moment you slice into this luscious treat, you’ll be welcomed with a swirl of buttery vanilla cake and velvety cheesecake, creating a mouthwatering experience that will leave you craving more. This recipe invites you to savor each bite, making it the perfect centerpiece for any gathering. If you’re seeking a showstopper that’s both impressive and utterly delicious, this Ultimate Pound Cake Cheesecake is an absolute must-try!

Why You’ll Love This Recipe

This Ultimate Pound Cake Cheesecake stands out for several reasons. It involves easy prep, making it suitable for bakers of all skill levels. With family-friendly ingredients that are commonly found in your pantry, you can whip this dessert up in no time. The recipe strikes a perfect balance between traditional baking and a quick dessert option, allowing you to enjoy the best of both worlds with minimal fuss. Plus, the use of simple ingredients ensures that every bite is a nostalgic trip down memory lane, one that your loved ones will cherish.

Ingredients

To create this mouthwatering Ultimate Pound Cake Cheesecake, gather the following ingredients:

• 1 ½ cups All-Purpose Flour, sifted: This forms the base, giving the cake its structure.
• 1 cup Granulated Sugar: Sweetness that brings the cake together.
• ½ cup Unsalted Butter, softened: Adds richness and flavor.
• 2 Large Eggs, at room temperature: Essential for moisture and binding.
• ½ cup Whole Milk, at room temperature: Contributes to a tender cake.
• 1 teaspoon Pure Vanilla Extract: The heart of flavor.
• ½ teaspoon Baking Powder: Provides lift.
• ¼ teaspoon Salt: Balances sweetness.
• 1 ½ cups Graham Cracker Crumbs: Forms the crust.
• ¼ cup Granulated Sugar (for the crust): Sweetens and binds the crumbs.
• ½ cup Unsalted Butter, melted (for the crust): Holds the crust together.
• 3 blocks Full-Fat Cream Cheese, softened: Core to the cheesecake filling.
• 1 cup Granulated Sugar (for the cheesecake filling): Sweetens the rich filling.
• 2 Large Eggs, plus 1 Large Egg Yolk (for the cheesecake filling): Enriches the filling.
• ½ cup Sour Cream: Adds creaminess and depth.
• 1 tablespoon Pure Vanilla Extract (for the cheesecake filling): Enhances flavor.
• 1 tablespoon All-Purpose Flour or Cornstarch: Stabilizes the filling.
• Zest of 1 Lemon (optional): Brightens the flavor profile.
• 1 ½ cups Sour Cream (for the topping): Adds a creamy finish.
• ⅓ cup Granulated Sugar (for the topping): Sweetness on top.
• 1 teaspoon Pure Vanilla Extract (for the topping): Complements the flavors.

Step-by-Step Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and generously grease an 8×4-inch loaf pan to ensure easy removal of the pound cake later.

2. Creaming Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture appears light and fluffy, which will add air and texture to your cake.

3. Adding Eggs: Beat in the eggs one at a time, making sure to mix well after each addition to fully incorporate them into the butter-sugar mixture.

4. Combining Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the milk and vanilla extract until well combined.

5. Baking the Pound Cake: Pour the prepared batter into the greased loaf pan and bake for 45-55 minutes until a toothpick inserted in the center comes out clean. Cool completely before slicing to fit into a springform pan.

6. Prepare the Crust: Lower the oven temperature to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs with the sugar and melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan and bake for 8-10 minutes. Allow to cool.

7. Mixing the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar, and then beat in the eggs, one at a time. Follow with the sour cream and vanilla, folding in the flour or cornstarch, and lemon zest if desired.

8. Assembling the Cheesecake: Spread a third of the cheesecake filling over the cooled graham cracker crust. Carefully place the pound cake in the center and cover it with the remaining filling.

9. Water Bath Baking: Place the springform pan in a larger baking dish and fill it with hot water halfway up the sides. Bake for 60-75 minutes until the center is set but still slightly jiggly.

10. Chilling: Once baked, turn off the oven and let the cheesecake cool inside for about an hour. Then, refrigerate for at least 6 hours, or overnight, to let the flavors meld beautifully.

11. Topping Preparation: Mix together sour cream, sugar, and vanilla until smooth. After the cheesecake has chilled, spread this mixture over the top. Optionally, you can bake again for 8-10 minutes at 325°F to set the topping slightly.

12. Serve and Store: Slice and serve the cheesecake chilled. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Tips & Tricks

To make sure your Ultimate Pound Cake Cheesecake turns out perfectly, here are a few chef’s secrets. Always use room temperature ingredients for better emulsification. If you prefer a more tart flavor, feel free to add more lemon zest or even a splash of lemon juice to the filling. For an elegant finish, consider topping it with fresh berries or a drizzle of chocolate ganache. Remember to use a water bath when baking the cheesecake; this prevents cracking and ensures even cooking.

Serving Suggestions & Pairings

When presenting your Ultimate Pound Cake Cheesecake, consider serving it on a decorative cake stand to highlight its beauty. Pair it with fresh fruit like strawberries or blueberries, which provide a lovely contrast to the creamy cheesecake. A dollop of whipped cream on the side can also elevate the experience. For coffee enthusiasts, serving your cheesecake alongside a rich cup of coffee or a delicate tea can create a delightful pairing that strikes the perfect balance of flavors.

Nutritional Information

This Ultimate Pound Cake Cheesecake is a treat that you won’t feel guilty about indulging. While not the lightest dessert, it’s a delicious option for special occasions. Each serving contains approximately 350 calories, with a breakdown of 20g of fat, 30g of carbohydrates, and 6g of protein per slice. This rich dessert is truly an indulgence; savor every bite while celebrating the art of baking!

Storing Tips & Variations

If you’re looking to enjoy leftovers, the Ultimate Pound Cake Cheesecake stores well in the refrigerator. To freeze, wrap slices tightly in plastic wrap and store in an airtight container; it can last up to three months in the freezer. For a healthier twist, swap half the cream cheese with Greek yogurt. You can also experiment with flavor variations by adding chocolate chips or flavored extracts to the cheesecake filling for a unique twist!

Conclusion for Ultimate Pound Cake Cheesecake

The Ultimate Pound Cake Cheesecake is a dessert that combines classic flavors with a modern twist, making it an excellent choice for any occasion. With its rich, creamy filling enveloped by moist pound cake, this recipe is sure to impress family and friends alike. Don’t wait any longer—gather your ingredients and start baking today for a sweet experience that you won’t forget!

FAQs

1. Can I use low-fat cream cheese instead of full-fat?
Yes, but the texture may vary slightly. Full-fat cream cheese provides a creaminess that low-fat versions may lack.

2. How can I tell when the cheesecake is done baking?
The cheesecake should be set around the edges but still slightly jiggly in the center. It will continue to cook as it cools.

3. Can I use a different type of crust?
Absolutely! While graham cracker crust is traditional, you can use cookie crumbs or even crushed nuts for a gluten-free option.

4. How long should I chill the cheesecake for optimal flavor?
For the best flavor, chill the cheesecake for at least 6 hours or overnight if possible.

5. What should I serve with the cheesecake?
Consider fresh fruit, whipped cream, or a drizzle of chocolate or caramel sauce for a touch of sweetness and texture!

Ultimate Pound Cake Cheesecake

Print Recipe

Pin Recipe

A delightful dessert that combines the rich texture of pound cake with creamy cheesecake for a mouthwatering experience.

• Author: catherine
• Prep Time: 20 minutes
• Cook Time: 85 minutes
• Total Time: 405 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 ½ cups All-Purpose Flour, sifted
• 1 cup Granulated Sugar
• ½ cup Unsalted Butter, softened
• 2 Large Eggs, at room temperature
• ½ cup Whole Milk, at room temperature
• 1 teaspoon Pure Vanilla Extract
• ½ teaspoon Baking Powder
• ¼ teaspoon Salt
• 1 ½ cups Graham Cracker Crumbs
• ¼ cup Granulated Sugar (for the crust)
• ½ cup Unsalted Butter, melted (for the crust)
• 3 blocks Full-Fat Cream Cheese, softened
• 1 cup Granulated Sugar (for the cheesecake filling)
• 2 Large Eggs, plus 1 Large Egg Yolk (for the cheesecake filling)
• ½ cup Sour Cream
• 1 tablespoon Pure Vanilla Extract (for the cheesecake filling)
• 1 tablespoon All-Purpose Flour or Cornstarch
• Zest of 1 Lemon (optional)
• 1 ½ cups Sour Cream (for the topping)
• ⅓ cup Granulated Sugar (for the topping)
• 1 teaspoon Pure Vanilla Extract (for the topping)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8×4-inch loaf pan.
2. Cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together flour, baking powder, and salt. Alternate adding this with the milk and vanilla to the butter mixture until well combined.
5. Pour the batter into the loaf pan and bake for 45-55 minutes until a toothpick comes out clean. Cool completely before slicing.
6. Lower the oven temperature to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter, then press into a 9-inch springform pan. Bake for 8-10 minutes and let cool.
7. Beat cream cheese until smooth. Gradually add sugar, then beat in eggs one at a time. Add sour cream, vanilla, and flour/cornstarch, and lemon zest if using.
8. Spread a third of the cheesecake filling over the crust, place sliced pound cake in the center, then cover with remaining filling.
9. Place the springform pan in a larger baking dish with hot water halfway up the sides. Bake for 60-75 minutes until the center is slightly jiggly.
10. Turn off the oven and let the cheesecake cool inside for an hour. Refrigerate for at least 6 hours or overnight.
11. Mix sour cream, sugar, and vanilla for the topping, spread over the cheesecake, and optionally bake again for 8-10 minutes at 325°F.
12. Slice and serve chilled, storing leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Use room temperature ingredients for the best results and consider adding fresh berries or chocolate ganache for an elegant finish.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 30g
• Sodium: 400mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 90mg

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