Cheesecake Cake Bundt
Indulge in the perfect fusion of two dessert favorites with this irresistible Cheesecake Cake Bundt! This show-stopping recipe combines the rich creaminess of a cheesecake center with the soft, buttery crumb of a classic bundt cake, creating a layered masterpiece that's as visually stunning as it is delicious. Made with simple pantry staples like cream cheese, vanilla, and a touch of whole milk, this cake features a hidden cheesecake core that bakes seamlessly into the golden cake for the ultimate dessert surprise. The recipe is easy to follow, with just 20 minutes of prep time, and bakes to perfection in under an hour. Perfectly suited for special occasions or cozy gatherings, this bundt cake can be topped with a dusting of powdered sugar or a decadent glaze for an elegant finish. Whether served with coffee, tea, or on its own, this Cheesecake Cake Bundt is sure to impress your guests and become a new favorite in your dessert repertoire!
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Recipe Information
Ingredients
- 227 grams Cream cheese, softened
- 100 grams Sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 250 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 113 grams Unsalted butter, softened
- 200 grams Sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 120 milliliters Whole milk
Instructions
Preheat the oven to 175°C (350°F). Grease and flour a bundt pan or spray it with nonstick baking spray.
In a medium bowl, prepare the cheesecake filling. Beat the cream cheese and 100 grams of sugar until smooth and creamy, about 2-3 minutes. Add the egg and 1 teaspoon vanilla extract, beating until well combined. Set the mixture aside.
In another medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and 200 grams of sugar until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the remaining 2 teaspoons of vanilla extract.
Working in three additions, alternate adding the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
Pour about 2/3 of the cake batter into the prepared bundt pan, spreading it evenly with a spatula. Spoon the cheesecake filling over the batter, being careful to keep it away from the edges of the pan. Cover the filling with the remaining cake batter, spreading it evenly to seal the cheesecake layer inside.
Bake the bundt cake in the preheated oven for about 45-50 minutes, or until a toothpick inserted near the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
Optionally, dust the cooled cake with powdered sugar or drizzle with a glaze for decoration before serving. Enjoy your Cheesecake Cake Bundt with a cup of coffee or tea!
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 315 mg | 14% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 39.7 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 106 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
