Cheesecake with Pound Cake Center (Print Version)

# Ingredients:

→ For the Pound Cake Center

01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 3 large eggs
07 - 1 teaspoon vanilla extract
08 - 1/2 cup whole milk

→ For the New York Style Cheesecake

09 - 4 (8 oz) packages cream cheese, softened
10 - 1 1/2 cups granulated sugar
11 - 1 teaspoon vanilla extract
12 - 1/4 cup sour cream
13 - 1/4 cup heavy cream
14 - 4 large eggs
15 - 1 tablespoon all-purpose flour

→ For the Vanilla Caramel Sauce

16 - 1/2 cup unsalted butter
17 - 1 cup brown sugar, packed
18 - 1/4 cup heavy cream
19 - 1 teaspoon vanilla extract
20 - Pinch of salt

# Instructions:

01 - 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.
02 - 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. Add the sour cream and heavy cream, beating until smooth. Add 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.
03 - 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.
04 - Once the cheesecake is chilled, remove it from the springform pan. Drizzle the homemade vanilla caramel sauce over the cheesecake generously. Slice and serve! Enjoy!

# Notes:

01 - This cheesecake is rich, creamy, and the pound cake center adds a delightful texture contrast.
02 - The vanilla caramel sauce ties everything together for a luxurious finish.
03 - Perfect for any special occasion!

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