Delicious Cheesecake & Pound Cake Combo

This unforgettable dessert happened totally by accident one Christmas because I couldn't pick between my family’s old-school pound cake and my husband’s favorite cheesecake. I just smushed the two together! Now it’s our go-to showpiece for big celebrations. When you slice it and see that pound cake hiding inside, everyone gets excited. Plus, homemade caramel on top ties together all the creamy, dense, buttery flavors in a way that’s just incredible.

Even my sister-in-law—who barely gives compliments—wanted the details after she tried this at our big family party last summer. My picky teen nephew? He powered through two massive wedges and asked for leftovers! I’ve never seen a dessert disappear so fast at our holiday gatherings.

Luscious Ingredients

• Pound cake: It’s the secret surprise in the middle, giving a dense, buttery bite. Whole milk is a must for that rich taste, but don’t skip creaming your butter and sugar forever—really, crank it up until it’s pale and light. Don’t bother trying quick hacks, that beating time matters.
• Cream cheese: Only Philly for me if you want thick, classic New York style filling. Other brands just don’t work the same. I tried saving a few bucks once and ended up with a sad, soggy mess that didn’t set right.
• Sour cream: Full-fat is where the magic tang comes from. Don’t be tempted by low-fat—it’s not worth it and messes with the final texture.
• Heavy cream: Just a splash adds the best velvet richness without making the mix runny. I once swapped in extra sour cream instead, and the filling felt heavy instead of silky.
• Brown sugar: Makes that killer caramel. I like dark brown most for more molasses punch, but light works great too. If you’ve got both, throw them in together for even deeper flavor.

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Easy Instructions

Pound cake basics

Nail the middle by really creaming butter and sugar—go for 3–4 minutes on medium-high until super pale, not the usual quick mix. It traps the air for the perfect texture. Toss in eggs one by one, letting each mix in before adding the next. My grandma used to warm up whole eggs in a bowl of hot water first, so they’d blend smoothly.

Cheesecake filling smoothness

Room temp cream cheese is vital—set it out at least two hours or you’ll fight lumps that never leave. Beat the plain cream cheese till smooth, then sugar goes in and beat again, scraping the bowl as you go. Don’t forget the tiny bit of flour. It helps keep the middle together and cuts down on cracks.

Putting it together

Start by pouring half your cheesecake filling into the pan. Place your pound cake circle gently in the center—if it’s oversized, trim it down just a bit, but don’t make it tiny. Cover and surround with the rest of the filling, then smooth the top. I use a small spatula to get the sides just right.

How to bake it right

Low and slow wins. Place a pan of hot water right under your cheesecake to add moisture and prevent cracks—no need for tricky water baths. Bake at 325°F so it cooks through without browning too soon. When the edges are set but the center shimmies when you jiggle the pan, it’s ready. The middle keeps setting up as it cools.

Cooling the smart way

Let things relax slowly so cracks don’t happen. After baking, switch off the oven, pop the door open a bit, and leave your cheesecake in there for about an hour. That gradual change keeps it smooth on top. Then cool it completely on the counter, and finally chill at least 4 hours (overnight is even better). It honestly gets even tastier as it sits.

Caramel how-to

Melt butter first by itself so your caramel sauce won’t end up gritty. When you pour in the brown sugar, stir it right away, then add cream and keep whisking—don’t walk off! It’s done when it thickly coats a spoon and leaves a line if you swipe your finger through. Let it cool until just warm before pouring so you don’t melt the top of your cheesecake.

I’ve tweaked this one for about three years. At first, the pound cake was too thick and would crowd out the cheesecake. I played with it until I found the sweet spot—just enough pound cake for texture, but not so much it’s all you taste. Even my mother-in-law, who’s super picky about her cheesecake, asks for this for her birthday now!

Serving Ideas

This beauty is a total show-off for parties. I like to set it out about 20 minutes before serving—don’t serve it ice cold or you’ll miss out on the flavors. For a fancy finish, drizzle warm caramel just before dishing up. Want a holiday spin? Top with flaky salt over the caramel for a killer sweet-salty bite, or add fresh berries in summer to cut through the richness.

Tasty Twists

You can switch this up lots of ways! Try chocolate pound cake in the center and pour chocolate ganache over the whole thing for a chocoholic’s dream. In the fall, swap in pumpkin spice pound cake and cinnamon cheesecake. My husband’s pick is lemon pound cake and lemony cheesecake with blueberry sauce instead of caramel. Or, for a grown-up touch, whisk a bit of bourbon into your caramel—it adds something awesome to both cake and filling.

Simple Storage

This dessert keeps well in the fridge for about 5 days, but let’s be real—it probably won’t last that long! I keep the sauce and cake in separate containers, then warm and add the caramel before serving for best texture. If you need it to last, it actually freezes well: wrap it snug in cling wrap and foil, then freeze for up to a month. Thaw in the fridge overnight. Caramel sauce stays good in the fridge two weeks—just zap it lightly to warm before pouring.

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I’ve baked this cheesecake combo for all sorts of big nights: anniversaries, holidays, you name it. There’s nothing like seeing the surprise on people’s faces when they slice through and hit the pound cake middle—that moment is what makes me love baking! Yes, it takes a little patience, but most of the time is just waiting for baking and chilling. It’s honestly worth every minute. In my family, important events are either “worthy of cheesecake” or not, and this one is saved for the really big celebrations!

Recipe FAQs

→ Is it okay to use a premade pound cake instead?

Definitely! Just pick a good quality one that fits your pan. Trim it down a bit if it’s too big.

→ How can I avoid cracks in my cheesecake?

Start with room temperature ingredients, don’t overbeat the batter once the eggs are in, resist opening the oven, and let the cheesecake cool gradually. Some people swear by using a water bath too.

→ Can this dessert be made ahead of time?

For sure! In fact, letting it sit for a day or two in the fridge actually makes it taste even better. Wait to add the caramel until you’re ready to serve.

→ How do I know it’s baked just right?

The edges should appear firm while the middle still jiggles just a bit (not runny). Once cooled, the cheesecake will firm up more, and you’ll see a light golden hue on top.

→ Can I freeze it for later?

Yes, just leave off the caramel before freezing. Store it for up to a month, then thaw overnight in the fridge and drizzle with fresh caramel when serving.