Cream Cheese Cake

Cream Cheese Cake is a rich, dense, and incredibly moist dessert that highlights the tangy sweetness of cream cheese in every bite. With its smooth texture and buttery crumb, this cake is a perfect option for any celebration or a comforting treat any time I need a little indulgence.

Why You’ll Love This Recipe

I love how this cake blends the richness of a classic pound cake with the smoothness of cream cheese. It’s soft without being overly fluffy, and the flavor is perfectly balanced between sweet and tangy. It tastes amazing on its own, but I also like dressing it up with berries, a glaze, or a dusting of powdered sugar. Whether served with coffee or as a showstopping dessert, this cake always pleases.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese, softened

• Unsalted butter, softened

• Granulated sugar

• Eggs

• All-purpose flour

• Baking powder

• Salt

• Vanilla extract

directions

1. I preheat the oven to 325°F (160°C) and grease a bundt pan or loaf pan.

2. In a large bowl, I cream together the softened cream cheese and butter until smooth and fluffy.

3. I gradually add in the sugar, beating until light and creamy.

4. I add the eggs one at a time, mixing well after each addition.

5. I stir in the vanilla extract.

6. In a separate bowl, I whisk together the flour, baking powder, and salt.

7. I slowly incorporate the dry ingredients into the wet mixture, stirring just until combined.

8. I pour the batter into the prepared pan and smooth the top.

9. I bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.

10. I let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 10–12 slices. It takes about 15 minutes to prepare and 60–75 minutes to bake, depending on the oven and pan size.

Variations

Sometimes I add lemon or orange zest for a citrus twist. If I’m in the mood for chocolate, I swirl in a bit of melted chocolate or cocoa powder. I’ve also topped it with a cream cheese glaze or fruit compote for added elegance when serving to guests.

storage/reheating

I store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It freezes well too—I wrap individual slices in plastic wrap and keep them in a freezer bag for up to 2 months. To serve, I let them thaw at room temperature or microwave for about 10–15 seconds.

FAQs

Can I use low-fat cream cheese?

I’ve tried it, but full-fat cream cheese gives the best texture and flavor. Low-fat can make the cake slightly rubbery.

Why is my cake dense?

This cake is meant to be dense and rich, but overmixing or underbaking can make it too heavy. I mix just until combined and make sure it bakes fully.

Can I add frosting?

Yes, though it’s delicious on its own. A simple cream cheese glaze or powdered sugar dusting is enough, but a fruit or chocolate glaze also works.

Can I make this in a loaf pan?

Definitely. I adjust the bake time slightly and check for doneness with a toothpick after 55 minutes.

What can I serve it with?

I like serving it with berries, whipped cream, or a scoop of vanilla ice cream. A drizzle of fruit sauce also pairs beautifully.

Conclusion

Cream Cheese Cake is one of my favorite go-to desserts when I want something rich, moist, and simple to make. It’s comforting and elegant all at once, with that signature creamy flavor that keeps everyone coming back for more. Whether I dress it up or enjoy it plain, it’s always a hit.

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