Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 24 oz cream cheese, room temperature
- 1 cup granulated sugar (for cheesecake filling)
- 3 large eggs (for cheesecake filling)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, cream the butter and sugar together until fluffy.
- Gradually add eggs, one at a time, mixing well after each addition.
- Combine flour, baking powder, and salt; gradually mix into the creamed mixture.
- Spoon the pound cake batter into a prepared springform pan.
- In another bowl, beat the cream cheese until smooth, then add sugar, eggs, and vanilla extract until well combined.
- Pour the cheesecake batter over the pound cake batter in the pan.
- Bake for 1 hour or until the center is set.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- After cooling, refrigerate for at least 4 hours before serving.
Notes
For best results, ensure all ingredients are at room temperature before mixing.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg