Homemade Cream Cheese Cake is a classic dessert that combines the creamy richness of cream cheese with a tender, buttery crumb. Perfect for any occasion, this versatile cake can be enjoyed plain, topped with fruit, or drizzled with your favorite glaze. It’s simple to make and guaranteed to impress with its melt-in-your-mouth texture.
Why You’ll Love This Recipe
- Rich and Creamy: The cream cheese adds a luxurious texture and flavor.
- Simple Ingredients: Made with pantry staples, it’s an accessible dessert.
- Versatile: Enjoy it plain, or dress it up with toppings or sauces.
- Crowd-Pleasing: A universally loved dessert for gatherings or quiet nights in.
- Make-Ahead Friendly: Stays fresh for days, making it perfect for planning ahead.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cream cheese, softened
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Milk or heavy cream
Optional: Powdered sugar, fresh fruit, or glaze for serving
Directions
- Preheat the Oven:
- Preheat your oven to 325°F (165°C). Grease and flour a 9-inch round or bundt pan.
- Cream Butter and Sugar:
- In a large mixing bowl, beat softened cream cheese and butter together until smooth. Gradually add sugar and beat until light and fluffy.
- Add Eggs and Vanilla:
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this to the wet mixture, alternating with milk or cream, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the Cake:
- Pour the batter into the prepared pan, spreading it evenly. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar, drizzle with glaze, or top with fruit before serving.
Servings and Timing
- Servings: 10–12 slices
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Total Time: Approximately 1 hour 20 minutes
Variations
- Lemon Cream Cheese Cake: Add lemon zest and juice for a bright, citrusy twist.
- Chocolate Marble: Swirl melted chocolate or cocoa powder into the batter before baking.
- Berry Burst: Fold fresh or frozen berries into the batter for bursts of fruity flavor.
- Cinnamon Spice: Add ground cinnamon and nutmeg for a warm, spiced version.
- Glazed Topping: Drizzle with cream cheese glaze or a simple sugar glaze for added sweetness.
Storage/Reheating
- Storage: Wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week.
- Freezing: Wrap the cake (or individual slices) in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: Serve at room temperature or warm slices gently in the microwave for 10–15 seconds.
FAQs
What type of cream cheese works best for this recipe?
Full-fat cream cheese is recommended for the richest flavor and texture.
Can I make this cake gluten-free?
Yes, substitute a 1:1 gluten-free flour blend designed for baking.
How do I prevent the cake from sticking to the pan?
Grease the pan thoroughly with butter and flour, or use a non-stick spray designed for baking.
Can I use a different type of pan?
A bundt pan or loaf pan works well, but adjust the baking time as needed.
How do I know the cake is done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is ready.
Can I add a frosting or glaze?
Yes, cream cheese frosting, lemon glaze, or chocolate ganache are all excellent options.
Can I use reduced-fat cream cheese?
Reduced-fat cream cheese can be used, but the texture may be slightly less rich.
How do I make this cake extra moist?
Ensure you don’t overmix the batter and measure your flour accurately. Adding a bit of sour cream or yogurt can also enhance moisture.
Can I add mix-ins like nuts or chocolate chips?
Yes, chopped nuts, chocolate chips, or even dried fruit can be folded into the batter.
What’s the best way to serve this cake?
Serve it plain, dusted with powdered sugar, or with a dollop of whipped cream and fresh fruit.
Conclusion
Homemade Cream Cheese Cake is a timeless dessert that combines simplicity with elegance. Whether you’re enjoying it as is or dressing it up with toppings, this versatile cake is sure to delight your taste buds. Perfect for any occasion, it’s a recipe that’s as comforting as it is impressive. Bake it today and savor the creamy, melt-in-your-mouth goodness!
Print
Homemade Cream Cheese Cake
- Prep Time: 20 minutes
- Cook Time: 75-85 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12–16 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Homemade Cream Cheese Cake is rich, moist, and deliciously tangy. With a buttery texture and subtle cream cheese flavor, it’s perfect for dessert or as a sweet treat with coffee or tea.
Ingredients
For the Cake:
- 1 cup (225 g) unsalted butter, softened
- 8 oz (225 g) cream cheese, softened
- 2 1/2 cups (500 g) granulated sugar
- 6 large eggs, room temperature
- 1 tsp vanilla extract
- 2 1/2 cups (310 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
For the Glaze (Optional):
- 1 cup (120 g) powdered sugar
- 2–3 tbsp milk or cream
- 1/2 tsp vanilla extract
Instructions
1. Preheat the Oven:
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or line a loaf pan with parchment paper.
2. Cream the Butter and Cream Cheese:
- In a large mixing bowl, beat the softened butter and cream cheese together until smooth and fluffy.
3. Add the Sugar and Eggs:
- Gradually add the granulated sugar to the mixture, beating until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
5. Bake:
- Pour the batter into the prepared pan and smooth the top. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the Cake:
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
7. Make the Glaze (Optional):
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.
8. Serve:
- Slice and serve as is, or with a dollop of whipped cream or fresh fruit for added flavor.
Notes
- For a citrus twist, add the zest of one lemon or orange to the batter.
- Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Freeze leftovers for up to 3 months; thaw at room temperature before serving.