Best 3 Cheesecake Cake Bundt Recipes
Indulge in a culinary symphony with our exquisite Cheesecake Cake Bundt, a harmonious blend of creamy cheesecake and fluffy cake, all nestled within an elegant bundt pan. This delightful dessert tantalizes taste buds with its rich, velvety texture and bursts of sweet and tangy flavors. With three tempting variations – Classic Cheesecake Cake Bundt, decadent Chocolate Cheesecake Cake Bundt, and luscious Raspberry Cheesecake Cake Bundt – this recipe caters to every palate. Prepare to embark on a delightful baking adventure, as we guide you through the steps to create this stunning masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
CHEESECAKE-SWIRLED CARROT BUNDT CAKE
This stunning spin on carrot cake will wow every guest at your next party. A homemade vanilla glaze gives it a pretty, delicious finish.
Provided by By Annalise Sandberg
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 21
Steps:
- Heat oven to 350° F. Spray 12-cup fluted tube cake pan with cooking spray, or grease with butter and lightly flour.
- In large bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add shredded carrots; toss to coat. In medium bowl, beat brown sugar, pineapple, 4 eggs, vegetable oil and 1 teaspoon vanilla. Add to dry ingredients; stir just until combined. Stir in chopped pecans.
- In medium bowl, beat Cream Cheese Swirl ingredients with whisk until smooth.
- Pour half of the cake batter in pan. Spoon cream cheese mixture on top, leaving 1 inch around edges. Spoon remaining cake batter on top.
- Bake about 60 minutes or until cake springs back when gently pressed. Cool in pan 15 minutes, then remove to cooling rack to cool completely, about 1 hour.
- In medium bowl, mix powdered sugar, 1/2 teaspoon vanilla and enough milk to make a thick but pourable glaze. Gently pour over cooled cake; top with pecans. Let stand 30 minutes for frosting to set before serving.
Nutrition Facts : Calories 590, Carbohydrate 72 g, Cholesterol 100 mg, Fat 6, Fiber 2 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 51 g, TransFat 0 g
COOKIES & CREAM CHEESECAKE BUNDT 'BOX' CAKE RECIPE BY TASTY
Here's what you need: cream cheese, powdered sugar, vanilla extract, chocolate cake mix, chocolate sandwich cookies, high quality chocolate, heavy cream
Provided by Alvin Zhou
Categories Desserts
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F (180°C).
- In a medium bowl, whisk together the cream cheese, powdered sugar, and vanilla extract, stirring until smooth.
- Pour half of the cake batter into the bottom of a greased bundt cake pan, smoothing it with a spatula.
- With an ice cream scoop, scoop the cream cheese mixture evenly onto the cake batter, making sure that it does not touch the sides of the cake pan.
- Place a chocolate sandwich cookie on top of the cream cheese scoops, making a circle around the ring of the pan.
- Pour the rest of the cake batter on top of the cookies, smoothing it evenly.
- Bake for 45 minutes, then cool completely.
- Invert the cake onto a wire rack set on top of a baking tray.
- To make the glaze, microwave the chocolate and the cream together in 30-second intervals, stirring in between, until the glaze is smooth and glossy.
- Pour the glaze over the cake, letting the excess drip off the wire rack and onto the baking tray.
- Once the glaze has set, slice the cake and serve.
- Enjoy!
Nutrition Facts : Calories 809 calories, Carbohydrate 75 grams, Fat 58 grams, Fiber 3 grams, Protein 9 grams, Sugar 48 grams
CHEESECAKE-CAKE BUNDT
I found this recipe while looking for Cheesecake recipes around the web...this is NOT Cheesecake...it is an incredibly moist and wonderfully easy bundt cake. Always gets raves!
Provided by AstroChef IA
Categories Dessert
Time 1h10m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 8
Steps:
- Thaw lemonade. Mix cake ingredients with electric mixer until moistened, then beat at high speed for 4 minutes. Pour into greased and floured bundt pan. Bake at 350 for 50-60 minutes.
- After 10 minutes remove from pan to rack. When cool drizzle the glaze over the top: Make glaze by mixing all the glaze ingredients and beating until smooth!
Tips:
- Prep the Cream Cheese: Ensure the cream cheese is at room temperature for easy mixing and a smooth texture.
- Grease the Bundt Pan: Generously grease the Bundt pan to prevent the cake from sticking.
- Measure Accurately: Use a kitchen scale for precise measurements of ingredients, especially for the cheesecake filling.
- Beat the Egg Whites: Make sure the egg whites are beaten until stiff peaks form for a light and fluffy cheesecake texture.
- Fold Gently: When combining the cheesecake batter and the beaten egg whites, use a spatula to fold the ingredients together gently, maintaining airiness.
- Water Bath: Placing the Bundt pan inside a larger pan with water (water bath) creates a humid environment that prevents the cheesecake from cracking.
- Slow and Steady Baking: Bake the cheesecake at a low temperature for a longer duration to ensure it cooks evenly and prevents over-browning.
- Cooling Time: Allow the cheesecake to cool completely before refrigerating. Gradual cooling prevents the cake from sinking or cracking.
- Chilling Time: Refrigerate the cheesecake for at least 4 hours or overnight to allow the flavors to develop fully and the texture to set.
Conclusion:
The Cheesecake Cake Bundt recipe is a delightful fusion of classic cheesecake and moist cake, offering a unique and impressive dessert. By following the tips and instructions carefully, you can create a stunning Bundt cake with a creamy cheesecake center and a tender cake exterior. Remember to pay attention to the details, from prepping the cream cheese to allowing ample cooling and chilling time. With a little patience and care, you'll have a delicious and visually appealing dessert that will be a hit at any gathering. Happy baking!
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