There’s something magical about combining two beloved desserts into one extraordinary treat. My Cheesecake with Pound Cake Center does exactly that—marrying the creamy decadence of cheesecake with the buttery richness of pound cake in perfect harmony. This show-stopping dessert looks complicated but comes together with surprising ease.
The contrast between the velvety cheesecake exterior and the moist, dense pound cake center creates a delightful textural experience that will have everyone asking for your secret. It’s the perfect dessert for special occasions or anytime you want to elevate your dessert game without spending hours in the kitchen.
Why You’ll Love This
- Two classic desserts in one—enjoy the best of both worlds in every bite
- Impressive presentation that looks like you spent hours, but requires minimal effort
- Make-ahead friendly—perfect for entertaining or holiday gatherings
- Customizable with different flavor variations to suit any season or preference
- Serves beautifully, with clean slices that showcase the striking pound cake center
Ingredients
- 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
- 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
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 325°F (160°C). Grease and flour a 9-inch round cake pan (or use a springform pan if you prefer). In a bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients and milk, mixing just until combined. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let the pound cake cool completely in the pan. Once cooled, remove it from the pan and set aside.
- Preheat the oven to 325°F (160°C). If you haven’t already, grease your 9-inch springform pan. In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla extract, and mix until combined. Add the sour cream and heavy cream, beating until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the flour to thicken the batter. Pour half of the cheesecake mixture into the prepared pan. Gently place the cooled pound cake into the middle of the cheesecake batter (you may need to trim it to fit if necessary). Then pour the remaining cheesecake mixture over the pound cake. Smooth the top and bake for 1 hour 10 minutes to 1 hour 20 minutes, or until the cheesecake is set and lightly golden on top. Let the cheesecake cool completely in the pan before chilling it in the refrigerator for at least 4 hours, or preferably overnight.
- In a saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring to a simmer, stirring constantly until the mixture thickens, about 4-5 minutes. Remove from heat and stir in the vanilla extract and a pinch of salt. Let the sauce cool slightly before drizzling over the cheesecake.
- Once the cheesecake is chilled, remove it from the springform pan. Drizzle the homemade vanilla caramel sauce over the cheesecake generously. Slice and serve! Enjoy!
Tips & Variations
- For a fruity twist, use a lemon or orange-flavored pound cake and add citrus zest to the cheesecake batter
- Create a chocolate version by using chocolate pound cake and adding 1/4 cup cocoa powder to the cheesecake mixture
- If your pound cake is too large, trim it to fit—the scraps make excellent trifle ingredients
- For extra stability, freeze the pound cake for 30 minutes before placing it in the cheesecake batter
- Add a fruit compote topping like strawberry or blueberry for color and complementary flavor
- To prevent cracks, place a shallow pan of water on the lower rack while baking
Serving Suggestions
This cheesecake is stunning on its own, but a light dusting of powdered sugar adds an elegant touch. For a more decadent presentation, drizzle with caramel or chocolate sauce just before serving.
Pair slices with fresh berries and a dollop of whipped cream for a refreshing contrast to the rich dessert. A small scoop of vanilla bean ice cream alongside also makes for a delightful temperature and texture contrast.
Notes
- Store leftovers covered in the refrigerator for up to 5 days
- The cheesecake can be frozen for up to 2 months—thaw overnight in the refrigerator
- For clean slices, dip your knife in hot water and wipe clean between cuts
- The cheesecake is done when the edges are set but the center still has a slight wobble
FAQs
Can I use homemade pound cake instead of store-bought?
Absolutely! Homemade pound cake works beautifully and allows you to customize the flavor to complement your cheesecake.
Why did my pound cake float to the top during baking?
This can happen if the cheesecake batter is too thin. Make sure your cream cheese is properly softened and well-mixed, and consider freezing the pound cake for 30 minutes before assembly.
Can I make mini versions of this dessert?
Yes! Use a muffin tin lined with paper liners and small rounds of pound cake. Reduce the baking time to about 20-25 minutes.
Is a water bath necessary for this recipe?
While not required, a water bath helps prevent cracks and ensures even baking. If skipping it, place a pan of water on the lower rack to add moisture to the oven.
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