This Pound Cake Cheesecake also known as a Cream Cheese Poundcake, was an idea that came about by accident. With the fusion of two classic desserts of Pound Cake and Cheesecake, this turned out thick, velvety, soft and rich.
Poundcake Cheesecake Ingredients
- Butter: This recipe uses 2 3/4 sticks of butter.
- Cream Cheese: This recipe uses 32 oz of cream cheese.
- Extracts: I use both Lemon & Vanilla extract for this recipe.
- Sugar: You’ll need 2 2/3 Cups of Sugar, this will be enough for both the Pound Cake and Cheesecake batter.
- Eggs: 6 eggs are needed for this recipe, which helps loosen, provide moisture and bind all ingredients together.
- Chessman Cookies: I used 40 Chessman Cookies for this recipe to create my crust.
- Milk: I used 5 tablespoons for this recipe. Used to loosen and provide moisture to pound cake batter.
How to make Pound Cake Cheesecake?
Making Cheesecake Crust
- Preheat Oven to 350
- Place chessmen cookies and 1/3Cup of Sugar into a food processor and mix into crumb-like texture. While mixing slowly pour in 6tbsp of melted salted butter. Mix until it reaches a crumbly texture.
- Add chessman crumbles to a line 10in springform pan. Using a cup to press the mixture into the bottom of the pan to form your base. Carefully build a wall around the edges of the pan with the crumble mixture. Bake for 10 minutes and transfer the pan into the freezer to chill.
- Increase oven temperature to 375.
- Create a water bath by adding in 2 inches of water to a aluminum pan and place in oven (bottom rack).
Creating Cheesecake Batter
- In a stand mixer, add in cream cheese and 1cup sugar, cream together. Once mixed, add in Sour Cream, 3 Eggs(adding one at a time), 3Tbsp All Purpose Flour, 2Tbsp Vanilla Extract, Pinch of Salt & 1Tbsp Lemon Extract. Mix well, set aside. Use Spatula to scrape down batter.
Creating Pound Cake Batter
- In a Stand Mixer or using a Hand Mixer and a Mixing bowl, cream together 2 sticks Butter and 1 1/3Cups Sugar until light and fluffy. While mixing on low speed, add in 2Tbsp of Vanilla Extract, 1Tbsp of Lemon Extract, and then 3 Eggs adding one at a time. Sift in 1 3/4cups of all purpose flour and add milk. Mix until the batter reaches a cake batter-like texture, ensuring everything is well combined.
Assembling Cheesecake
- Pour half of your cheesecake batter over the crust, spreading it evenly with a spatula. Place dollops of the cake batter on top of the cheesecake batter. Pour the remaining cheesecake batter over, ensuring an even distribution. Add a few more dollops of cake batter on top of the cheesecake. Using a toothpick, gently swirl the cake and cheesecake batters together to create a marbled effect. Ensure the surface is smooth. Place the Cheesecake in the oven. Bake for 90 minutes.
- Once baked, remove the cheesecake from the oven and let it sit at room temperature to cool for 10 minutes. After resting, transfer the cheesecake to the refrigerator to chill for at least 8 hours, preferably overnight.
- Once chill & set, in a measuring cup, combine 1 cup of Powdered Sugar and 1-2 tbsp of heavy cream. Mix the ingredients together until the desired glaze texture is achieved. Adjust the amount of heavy cream as needed to reach your preferred consistency.
- Preheat your oven to 350°F (175°C). Carefully pour the glaze over the chilled cheesecake, ensuring an even coating. Place the glazed cheesecake in the oven and bake for 10 minutes.
How to store Pound Cake Cheesecake?
Refrigerating
- Cover it tightly with plastic wrap or aluminum foil and store in fridge.
Freezing
- Wrap the poundcake cheesecake tightly in plastic wrap. For extra protection, wrap it again in aluminum foil or place it in a freezer-safe airtight container.
- Ensure the freezer is set to 0°F (-18°C) or lower.
- To thaw, transfer the cheesecake from the freezer to the refrigerator. Allow it to thaw slowly overnight.
Pound Cake Cheesecake Tips
- Ensure you let the cheesecake bake all the way through, being two different consistencies, it does take longer to cook. Please bake full 90 minutes. You want to prevent cheesecake from coming out undercooked (photo provided below).
- COVER your cheesecake when storing, if left uncovered Poundcake portion will begin to harden and lose its freshness.
- DO NOT overfill springform pan. Fill batter as high as your crust, filling pass crust will cause your cheesecake to overflow and spill in oven when baking.
Poundcake Cheesecake
This Pound Cake Cheesecake also known as a Cream Cheese Poundcake, was an idea that came about by accident. With the fusion of two classic desserts of Pound Cake and Cheesecake, this turned out thick, velvety, soft and rich.
Equipment
- Stand Mixer
- Mixing Bowl
- Spatula
- Food Processor
- Aluminum Pan
- Parchment Paper
- Sifter
- Toothpicks
- 10 Inch Springform Pan
Ingredients
- 6 Eggs
- 2 Cups All Purpose Flour
- 2 3/4 Sticks Butter
- 5 tbsp Milk
- 4 tbsp Vanilla Extract
- 2 tbsp Lemon Extract
- 32 oz Cream Cheese
- 1/3 Cup Sour Cream
- 40 Chessman Cookies
- Salt
- 2 2/3 Cups Sugar
- 2 tbsp Heavy Cream
- 1 Cup Powdered Sugar
Instructions
- Preheat Oven to 350.
Making Cheesecake Crust
- Place chessmen cookies and 1/3Cup of Sugar into a food processor. Mix until well combined. Slowly pour in 6tbsp of melted salted butter. Continue mixing until the mixture is well incorporated and reaches a crumbly texture.
- To a 10 inch line spring form pan, add your prepared chessmen cookie crumble mixture into the lined pan. Using a cup or similar tool, firmly press the mixture into the bottom of the pan to form the crust. Carefully build a wall around the edges of the pan with the crumble mixture, ensuring an even thickness. Place the pan in the preheated oven and bake for 10 minutes. Once baked, transfer the pan into the freezer to chill and set the crust before adding any fillings. Increase oven temperature to 375.
- Create a water bath by adding in 2 inches of water to a aluminum pan and place in oven (bottom rack).
Creating Cheesecake Batter
- In a stand mixer, add in cream cheese and 1cup sugar, cream together. Once mixed, add in Sour Cream, 3 Eggs(adding one at a time), 3Tbsp All Purpose Flour, 2Tbsp Vanilla Extract, Pinch of Salt & 1Tbsp Lemon Extract. Mix well, set aside. Use Spatula to scrape down batter.
Creating Pound Cake Batter
- In a Stand Mixer or using a Hand Mixer and a Mixing bowl, cream together 1Cup of Butter (2 sticks) and 1 1/3Cups Sugar until light and fluffy. While mixing on low speed, add in 2Tbsp of Vanilla Extract, 1Tbsp of Lemon Extract, and then 3 Eggs adding one at a time. Sift in 1 3/4cups of all purpose flour and add milk. Mix until the batter reaches a cake batter-like texture, ensuring everything is well combined.
Assembling Cheesecake
- Pour half of your cheesecake batter over the crust, spreading it evenly with a spatula. Place dollops of the cake batter on top of the cheesecake batter. Pour the remaining cheesecake batter over, ensuring an even distribution. Add a few more dollops of cake batter on top of the cheesecake. Using a toothpick, gently swirl the cake and cheesecake batters together to create a marbled effect. Ensure the surface is smooth. Place the Cheesecake in the oven. Bake for 90 minutes.
- Once baked, remove the cheesecake from the oven and let it sit at room temperature to cool for 10 minutes. After resting, transfer the cheesecake to the refrigerator to chill for at least 8 hours, preferably overnight.
- Once chill & set, in a measuring cup, combine 1 cup of Powdered Sugar and 1-2 tbsp of heavy cream. Mix the ingredients together until the desired glaze texture is achieved. Adjust the amount of heavy cream as needed to reach your preferred consistency.
- Preheat your oven to 350°F (175°C). Carefully pour the glaze over the chilled cheesecake, ensuring an even coating. Place the glazed cheesecake in the oven and bake for 10 minutes.
- Slice and ENJOY this Pound Cake Cheesecake!
- Storing Instructions: Ensure to refrigerate and cover when storing.
Video
@atlchefd 🍰Poundcake Cheesecake🍰 | This Is Legit The Best Cheesecake I’ve Made To Date! The Combination We Didn’t Know We Needed! Full Ingredient List Below! Grocery List: Pound Cake Batter – Eggs – Flour – Sugar – Butter – Milk – Vanilla Extract – Lemon Extract Cheesecake: – Cream Cheese – Sugar – Eggs – Lemon Extract – Vanilla Extract – Sour Cream – Flour Crust: – Butter – Chessman – Sugar • • • • #atlchefd #dessert #cheesecake #poundcake #baking #food #chef #atlchef #guiltypleasure #foodathome #athomefood #athomemeals ♬ Ms. Jackson (Instrumental) – Outkast
Notes
Ensure you let the cheesecake bake all the way through, being two different consistencies, it does take longer to cook. Please bake full 90 minutes. You want to prevent cheesecake from coming out undercooked
COVER your cheesecake when storing, if left uncovered Poundcake portion will begin to harden and lose its freshness.
DO NOT overfill springform pan. Fill batter as high as your crust, filling pass crust will cause your cheesecake to overflow and spill in oven when baking.
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