Cheesecake & Pound Cake Combo (Printable Version)

Two classics in one! Creamy cheesecake wraps around a soft pound cake center and gets a sweet finish with caramel sauce. Perfect for any celebration.

# Ingredients:

→ Making the Pound Cake Base

01 - 3 large eggs
02 - 1/2 cup whole milk
03 - 1 1/2 cups all-purpose flour
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon baking powder
08 - 1 cup granulated sugar

→ Cheesecake Layer (New York Style)

09 - 1/4 cup sour cream
10 - 1 tablespoon all-purpose flour
11 - 4 (8 oz) packages cream cheese, softened
12 - 1 teaspoon vanilla extract
13 - 1 1/2 cups granulated sugar
14 - 4 large eggs
15 - 1/4 cup heavy cream

→ Velvety Vanilla Caramel Topping

16 - 1 cup brown sugar, packed
17 - 1/2 cup unsalted butter
18 - Pinch of salt
19 - 1 teaspoon vanilla extract
20 - 1/4 cup heavy cream

# Steps:

01 - Set your oven to 325°F (160°C) to preheat. Coat a 9-inch round cake pan (springform pans work too) with butter and a light dusting of flour. In one bowl, mix together the flour, salt, and baking powder. Grab another bowl and cream the softened butter with sugar until it looks fluffy. Beat in the eggs, one by one, then add the vanilla. Slowly fold the dry mixture into the wet ingredients while alternating with the milk, stirring just until blended. Smooth the batter into the pan and bake for 25-30 minutes, checking with a toothpick to see if it's done. Let the cake cool in the pan. Once cooled, take it out gently and save it for later.
02 - Still at 325°F (160°C), lightly grease your springform pan if you haven't already. Blend the cream cheese until smooth in a large bowl. Add the sugar and vanilla next, mixing well. Stir in the sour cream and heavy cream until silky smooth. Crack in the eggs, one at a time, while mixing after each one. For a bit of thickness, toss in the flour and mix again. Pour half the cheesecake filling into the pan. Place the pound cake (trim it to fit if needed) gently into the center of the batter. Cover with the rest of the cheesecake filling, smooth the top, and bake for 1 hour 10 minutes to 1 hour 20 minutes. You'll know it's ready when the top is set and slightly golden. Cool it completely in the pan, and pop it in the fridge for at least 4 hours or leave it overnight.
03 - Heat the butter on medium in a small saucepan until it's melted. Mix in the brown sugar and heavy cream. Keep stirring the bubbling mixture for around 4-5 minutes, letting it thicken. Take it off the heat, sprinkle in a pinch of salt, and pour in the vanilla. Let it cool a little before spooning it over the cheesecake.
04 - After chilling the cheesecake, carefully free it from the springform pan. Pour the caramel sauce you made on top, spreading it generously. Slice it up and dig in. It's all set to enjoy!

# Notes:

01 - The creamy cheesecake layer pairs beautifully with the moist pound cake base.
02 - The sweet, rich caramel topping completes this dessert perfectly.
03 - A fantastic treat for gatherings or special moments!

Back