Here’s a luscious Cream Cheese Cake recipe — rich, moist, and creamy with a perfect balance of tangy cream cheese and buttery cake flavor. It’s like a cheesecake married a pound cake 😍🍰
🍰 Cream Cheese Cake Recipe
Ingredients:
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1 ½ cups (3 sticks) unsalted butter, softened
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8 oz (1 block) cream cheese, softened
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3 cups sugar
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6 large eggs, room temperature
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3 cups all-purpose flour
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½ tsp baking powder
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½ tsp salt
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2 tsp vanilla extract (or 1 tsp vanilla + 1 tsp almond extract for a twist)
Instructions:
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Prep oven & pan:
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Preheat oven to 325°F (165°C).
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Grease and flour a bundt pan or a tube pan.
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Make the batter:
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In a large bowl, beat butter and cream cheese until smooth and fluffy.
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Add sugar gradually, beating well until light and creamy.
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Add eggs one at a time, mixing after each addition.
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In a separate bowl, whisk flour, baking powder, and salt.
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Gradually add dry ingredients into the cream cheese mixture.
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Stir in vanilla extract. Batter will be thick and rich.
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Bake:
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Pour batter into prepared pan.
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Bake 70–80 minutes, until a toothpick inserted in center comes out clean.
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If top browns too quickly, tent with foil during last 15 minutes.
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Cool & serve:
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Cool in pan 10–15 minutes, then turn out onto a wire rack.
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Serve plain, dusted with powdered sugar, or drizzled with a glaze.
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Optional Glaze (for extra indulgence):
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1 cup powdered sugar
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2 tbsp cream cheese, softened
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1–2 tbsp milk
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½ tsp vanilla extract
Whisk until smooth, drizzle over cooled cake, and sprinkle with toasted nuts or shredded coconut if desired.
✨ This cake is buttery, creamy, and melt-in-your-mouth tender — delicious on its own or with fresh berries and whipped cream.
Would you like me to also share a no-bake cream cheese cake (like a creamy cheesecake without an oven)?