Description
A rich and buttery cheesecake layered on a dense pound cake base, perfect for family gatherings.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 pinch salt
- 16 oz cream cheese
- 1 cup sugar
- 2 large eggs
- 1 cup sour cream
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper.
- In a mixing bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually mix in the flour and salt until just combined. Pour the batter into the prepared pan.
- In another bowl, beat the cream cheese until smooth. Gradually add in the sugar and mix until well combined. Mix in the eggs, vanilla extract, and sour cream, then pour this mixture over the pound cake layer.
- Bake for about 1 hour, or until the cheesecake is set and the top is golden. To prevent cracking, place a pan of water on the lower rack in the oven.
- Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for an hour. Then, cool to room temperature before refrigerating for at least 4 hours or overnight.
- Carefully remove the cheesecake from the springform pan before serving. Garnish with fresh berries or whipped cream if desired.
Notes
Make sure not to overmix the cheesecake batter to avoid cracks. Letting it cool gradually is key to preventing surface cracks.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
Keywords: cheesecake, pound cake, dessert, family recipe, holiday dessert