Decadent Cheesecake with Pound Cake Swirl

Get ready to elevate your dessert game with this divine creation: Cheesecake with Pound Cake Center. Picture this – a luscious, creamy cheesecake with a delightful surprise waiting at its core, a moist and buttery pound cake that adds a whole new dimension of flavor and texture. This showstopper dessert is not just a feast for the taste buds but also a visual delight that will steal the spotlight on any dessert table.

Crafted out of a happy baking accident, this cheesecake-pound cake fusion has become a family favorite, earning its place as the most requested treat for special occasions. The contrast between the rich cheesecake and the tender pound cake creates a symphony of flavors that will have everyone reaching for seconds. Topped with a homemade caramel sauce, this dessert strikes the perfect balance between creamy, dense, and sweet, making it an absolute crowd-pleaser. Get ready to impress your guests and create lasting memories with this unforgettable Cheesecake with Pound Cake Center.

Quick Benefits

• Textural Surprise: The buttery pound cake center hidden inside the cheesecake creates an amazing textural surprise that delights everyone when they cut into it.
• Versatile Flavors: This recipe concept works beautifully with different flavor combinations, from chocolate ganache to pumpkin spice, offering a range of delicious variations to suit different tastes.
• Impressive Presentation: Makes a stunning centerpiece for any special occasion dessert table and is sure to impress with its combination of creamy, dense cheesecake and sweet pound cake.
• Make-Ahead: Can be prepared in advance and keeps well in the refrigerator for up to 5 days, making it a convenient dessert option for gatherings and celebrations.

Why You’ll Love This Decadent Cheesecake with Pound Cake Swirl Recipe

• Combines two classic desserts, pound cake, and cheesecake, into one show-stopping dessert
• The surprise of a buttery pound cake center adds a delightful textural contrast to the creamy cheesecake
• Homemade caramel sauce topping creates a perfect balance of creamy, dense, and sweet flavors
• Receives rave reviews from both picky eaters and dessert enthusiasts at family gatherings
• Versatile recipe allows for different flavor combinations to suit various tastes, such as chocolate, pumpkin spice, or lemon-blueberry
• Beautiful centerpiece for special occasions, with the ability to be prepared in advance and frozen if needed
• The presentation can be elevated by serving it slightly chilled with a warm caramel drizzle and optional garnishes like sea salt or fresh berries
• A labor of love that is worth the effort, as the combination of beloved classics leaves a lasting impression on guests, making it perfect for the most special celebrations

Ingredients for Decadent Cheesecake with Pound Cake Swirl

For the Pound Cake Center

• 1/2 cup unsalted butter, softened
• 1/2 cup whole milk
• 3 large eggs
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1 teaspoon vanilla extract

For the New York Style Cheesecake

• 1 tablespoon all-purpose flour
• 4 large eggs
• 1 teaspoon vanilla extract
• 4 (8 oz) packages cream cheese, softened
• 1 1/2 cups granulated sugar
• 1/4 cup heavy cream
• 1/4 cup sour cream

For the Vanilla Caramel Sauce

• Pinch of salt
• 1 cup brown sugar, packed
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream

How to Make Decadent Cheesecake with Pound Cake Swirl

Step 1: Prepare the Pound Cake Center

1. Preheat the oven to 325°F (160°C) and prepare a 9-inch round cake pan by greasing and flouring it. In a bowl, combine flour, baking powder, and salt. In another bowl, cream butter and sugar, then mix in eggs one at a time and vanilla extract. Gradually add dry ingredients and milk. Pour batter into the pan and bake for 25-30 minutes. Allow the cake to cool in the pan before removing.

Step 2: Prepare the New York Style Cheesecake

1. Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
2. In a large mixing bowl, beat cream cheese until smooth. Add sugar, vanilla extract, sour cream, and heavy cream; mix well.
3. Add eggs one at a time, then stir in flour.
4. Pour half of the cheesecake mixture into the pan. Place the cooled pound cake in the center, then pour the remaining mixture over it.
5. Bake for 1 hour 10 minutes to 1 hour 20 minutes until set and lightly golden.
6. Cool the cheesecake in the pan, then refrigerate for at least 4 hours or overnight before serving.

Step 3: Make the Vanilla Caramel Sauce

1. In a saucepan over medium heat, melt butter. Stir in brown sugar and heavy cream. Simmer, stirring constantly until thickened (4-5 minutes). Remove from heat, stir in vanilla extract and a pinch of salt. Cool slightly before drizzling over cheesecake.

Step 4: Assemble

After chilling the cheesecake, remove it from the springform pan and generously drizzle with homemade vanilla caramel sauce. Slice and serve.

Storage Tips

Once the cheesecake with pound cake center is made, it can be stored in the refrigerator for up to 5 days. For the best presentation and flavor, it’s recommended to store the cheesecake and caramel sauce separately. Before serving, warm the caramel sauce and drizzle it over individual slices for a professional touch. If you want to make the dessert ahead of time, the cheesecake freezes well. Simply wrap it tightly in plastic wrap and foil before freezing for up to a month. Thaw the cheesecake overnight in the refrigerator before serving to maintain its texture and taste.

The caramel sauce, which adds a delightful sweetness to the dessert, can be refrigerated for up to two weeks in a sealed container. When you’re ready to use it, gently warm the sauce either in the microwave or on the stovetop. This stunning cheesecake is a perfect centerpiece for special occasions and gatherings. Whether served slightly chilled or at room temperature, the flavors truly shine, making it a delightful and memorable treat for your family and guests.

Ingredient Substitutions

For a gluten-free option, you can substitute the all-purpose flour in the pound cake with a gluten-free flour blend. Make sure to use a blend that is suitable for baking to maintain the desired texture of the pound cake. Additionally, you can replace the all-purpose flour in the cheesecake batter with almond flour or a gluten-free flour blend to make the entire dessert gluten-free.

If you prefer a lighter version of this cheesecake, you can use reduced-fat cream cheese instead of the regular cream cheese. The texture and flavor will be slightly different, but it will still be delicious. For a dairy-free option, you can use dairy-free butter, cream cheese, sour cream, and heavy cream alternatives. Coconut cream or cashew cream can be good substitutes for the heavy cream, and dairy-free cream cheese can be used in place of regular cream cheese. Just ensure that the dairy-free alternatives you choose have a similar consistency to maintain the creamy texture of the cheesecake.

Serving Suggestions

For a stunning presentation, serve this Cheesecake with Pound Cake Center slightly chilled but not cold, allowing the flavors to shine at room temperature for about 20 minutes before serving. Drizzle warm homemade caramel sauce generously over individual slices for a restaurant-quality finish, and during the holidays, elevate it with a sprinkle of flaky sea salt for a sweet-salty contrast. Fresh berries on the side add a pop of color and bright contrast, perfect for summer gatherings.

For a chocolate lover’s twist, swap the pound cake in the center with chocolate pound cake and top the cheesecake with luscious chocolate ganache. During the fall, a pumpkin spice pound cake with cinnamon cheesecake makes for a spectacular seasonal variation. Experiment with different flavors like lemon zest in the pound cake and cheesecake with a blueberry compote topping or add a touch of bourbon to the caramel sauce for an adults-only indulgence. The versatile concept of this dessert lends itself beautifully to creative adaptations for various occasions and preferences.

FAQs for Decadent Cheesecake with Pound Cake Swirl

Can I use store-bought pound cake for this recipe?

It’s best to make your own pound cake for this recipe to ensure the right texture and flavor combination. Store-bought pound cake may not hold up well during the baking process and could alter the overall taste and texture of the cheesecake.

Can I substitute the caramel sauce with another topping?

Absolutely! While the caramel sauce adds a delicious sweet touch to this cheesecake, you can get creative with other toppings. Consider options like fruit compotes, chocolate ganache, whipped cream, or a dusting of powdered sugar for a different flavor profile.

How do I know when the cheesecake is fully baked?

To test if the cheesecake is done, gently shake the pan. The edges should be set but the center can still have a slight jiggle. Turn off the oven but leave the cheesecake inside with the door slightly ajar for about an hour to let it cool slowly. This helps prevent cracks from forming on the surface.

Can I make this cheesecake ahead of time?

Yes, you can make this cheesecake ahead of time. It keeps well in the refrigerator for up to 5 days. Store the cheesecake and caramel sauce separately for the best presentation. If you need to make it further in advance, the cheesecake can be frozen for up to a month. Thaw it in the refrigerator overnight before serving.

Conclusion

Cheesecake with Pound Cake Center truly is a dessert that never fails to impress. The combination of creamy cheesecake and buttery pound cake creates a textural surprise that delights everyone who tries it. Whether you’re serving it at a family gathering, holiday feast, or intimate dinner party, this showstopper dessert will surely become the star of the table.

As you embark on creating this stunning cheesecake, remember that the joy of baking lies not just in the final result but also in the process itself. Embrace the time spent in the kitchen, infusing love and care into each step of the recipe. The smiles and expressions of delight from your loved ones when they taste this delectable treat will make every moment worthwhile. So go ahead, whip up this Cheesecake with Pound Cake Center, and create lasting memories around your table with this exquisite dessert.

Decadent Cheesecake with Pound Cake Swirl

Indulge in a showstopping Cheesecake with Pound Cake Center, a delightful fusion of two classics that never fails to impress.

Print Recipe Pin Recipe

Prep Time45 Minutes

Cook Time110 Minutes

Total Time155 Minutes

CuisineAmerican

Skill LevelEasy

Servings12 Servings (1 cheesecake (12 slices))

Ingredients

For the Pound Cake Center

• 1/2 cup unsalted butter, softened
• 1/2 cup whole milk
• 3 large eggs
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1 teaspoon vanilla extract

For the New York Style Cheesecake

• 1 tablespoon all-purpose flour
• 4 large eggs
• 1 teaspoon vanilla extract
• 4 (8 oz) packages cream cheese, softened
• 1 1/2 cups granulated sugar
• 1/4 cup heavy cream
• 1/4 cup sour cream

For the Vanilla Caramel Sauce

• Pinch of salt
• 1 cup brown sugar, packed
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream

Instructions

1. Prepare the Pound Cake Center: 1. Preheat the oven to 325°F (160°C) and prepare a 9-inch round cake pan by greasing and flouring it. In a bowl, combine flour, baking powder, and salt. In another bowl, cream butter and sugar, then mix in eggs one at a time and vanilla extract. Gradually add dry ingredients and milk. Pour batter into the pan and bake for 25-30 minutes. Allow the cake to cool in the pan before removing.
2. Prepare the New York Style Cheesecake: 1. Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
   2. In a large mixing bowl, beat cream cheese until smooth. Add sugar, vanilla extract, sour cream, and heavy cream; mix well.
   3. Add eggs one at a time, then stir in flour.
   4. Pour half of the cheesecake mixture into the pan. Place the cooled pound cake in the center, then pour the remaining mixture over it.
   5. Bake for 1 hour 10 minutes to 1 hour 20 minutes until set and lightly golden.
   6. Cool the cheesecake in the pan, then refrigerate for at least 4 hours or overnight before serving.
3. Make the Vanilla Caramel Sauce: 1. In a saucepan over medium heat, melt butter. Stir in brown sugar and heavy cream. Simmer, stirring constantly until thickened (4-5 minutes). Remove from heat, stir in vanilla extract and a pinch of salt. Cool slightly before drizzling over cheesecake.
4. Assemble: After chilling the cheesecake, remove it from the springform pan and generously drizzle with homemade vanilla caramel sauce. Slice and serve.