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Ultimate Pound Cake Cheesecake

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

Ingredients

Scale
  • 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)
  • â…“ cup Granulated Sugar (for the topping)
  • 1 teaspoon Pure Vanilla Extract (for the topping)

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

Find it online: https://goandweb.com/ultimate-pound-cake-cheesecake/