New York Style Cheesecake with Pound Cake Center

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New York Style Cheesecake with Pound Cake Center 🍰

New York Style Cheesecake with a Pound Cake Center is a decadent and indulgent dessert that combines two classic treats into one irresistible masterpiece.

This unique creation starts with the creamy, velvety richness of New York-style cheesecake, known for its dense yet smooth texture that melts in your mouth with every bite.

The cheesecake is made with luscious cream cheese, sugar, and a touch of heavy cream, giving it a perfectly balanced tangy and sweet flavor profile.

Ingredients:
 the Pound Cake Center:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
 the New York Style Cheesecake:
  • 4 (8 oz) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 4 large eggs
  • 1 tablespoon all-purpose flour
 the Vanilla Caramel Sauce:
  • 1/2 cup unsalted butter
  • 1 cup brown sugar, packed
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
Instructions:
1️⃣ Prepare the Pound Cake Center:
Preheat the oven to 325°F (160°C). Grease and flour a 9-inch round cake pan (or use a springform pan if you prefer).
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients and milk, mixing just until combined.
Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Let the pound cake cool completely in the pan. Once cooled, remove it from the pan and set aside.
2️⃣ Prepare the New York Style Cheesecake:
Preheat the oven to 325°F (160°C). If you haven’t already, grease your 9-inch springform pan.
In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla extract, and mix until combined.
the sour cream and heavy cream, beating until smooth.
 the eggs one at a time, mixing well after each addition. Stir in the flour to thicken the batter.
Pour half of the cheesecake mixture into the prepared pan.
Gently place the cooled pound cake into the middle of the cheesecake batter (you may need to trim it to fit if necessary). Then pour the remaining cheesecake mixture over the pound cake.
Smooth the top and bake for 1 hour 10 minutes to 1 hour 20 minutes, or until the cheesecake is set and lightly golden on top.
Let the cheesecake cool completely in the pan before chilling it in the refrigerator for at least 4 hours, or preferably overnight.
3️⃣ Make the Vanilla Caramel Sauce:
In a saucepan, melt the butter over medium heat.
Stir in the brown sugar and heavy cream. Bring to a simmer, stirring constantly until the mixture thickens, about 4-5 minutes.
Remove from heat and stir in the vanilla extract and a pinch of salt. Let the sauce cool slightly before drizzling over the cheesecake.
4️⃣ Assemble:
Once the cheesecake is chilled, remove it from the springform pan.
Drizzle the homemade vanilla caramel sauce over the cheesecake generously. 

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