If you’ve ever longed for a cake that hits the perfect balance between rich and tender, look no further than Cream Cheese Cake. With its velvety crumb, luxurious flavor, and a delicate aroma that fills your kitchen as it bakes, this dessert feels like a celebration with every slice. Cream cheese lends the cake a decadent richness, while the hint of vanilla and almond makes every bite sing with old-fashioned comfort. Whether you dress it up with powdered sugar, crown it with berries, or sneak pieces straight from the pan, Cream Cheese Cake deserves a spot in your permanent dessert roster.

Ingredients You’ll Need

You’ll be amazed by how a handful of simple, staple ingredients transforms into an irresistible Cream Cheese Cake. Each ingredient plays a unique role, whether it’s adding moisture, lift, flavor, or that beautiful golden hue we all love.

All-purpose flour: The sturdy base of our cake, giving it the perfect tender structure.
Baking powder: Just enough to keep the cake light and give it a gentle rise.
Salt: A pinch of salt sharpens the sweet and buttery notes.
Unsalted butter (softened): Adds richness and a silky crumb—be sure it’s soft for easy blending.
Cream cheese (softened): The star of the show, this is what makes Cream Cheese Cake so incredibly moist and flavorful.
Granulated sugar: Sweetens the cake and adds a touch of caramelization to the crust.
Large eggs (room temperature): Help everything come together smoothly and ensure a tender texture.
Vanilla extract: For beautiful warmth and fragrance—don’t skip it!
Almond extract (optional): Adds a lovely, subtle nuttiness if you’re feeling fancy.
Powdered sugar (optional): The classic finish—just a light dusting before serving for bakery-style charm.

How to Make Cream Cheese Cake

Step 1: Prep Your Pan and Oven

Start by setting your oven to 325°F (165°C) so it can preheat while you work. Grease and flour your 9-inch loaf or bundt pan thoroughly. This simple trick ensures your Cream Cheese Cake will release easily and keep its beautiful shape.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking aerates the flour and ensures these essentials are spread evenly throughout your batter, for a perfectly textured sponge.

Step 3: Cream the Butter and Cream Cheese

In a large bowl, beat the softened butter and cream cheese until it looks smooth, creamy, and inviting. This step is crucial for that signature melt-in-your-mouth quality. Aim for a unified, luscious mixture—don’t rush it!

Step 4: Add Sugar and Beat Until Fluffy

Pour in your granulated sugar and keep beating for another 2 to 3 minutes, until the mixture turns pale and fluffy. This not only sweetens your Cream Cheese Cake, but also incorporates air for a lighter texture.

Step 5: Beat In the Eggs

Add the eggs one at a time, mixing in between. This helps the batter stay emulsified and smooth—don’t move on until each egg is well blended. Once all eggs are in, add vanilla and almond extracts for that irresistible aroma.

Step 6: Fold in the Dry Mixture

Gradually add the dry ingredients to your wet mixture, mixing gently until just combined. Over-mixing can make the cake tough, so fold until the last streak of flour disappears, and then stop.

Step 7: Bake to Perfection

Pour the batter into your prepared pan, smoothing out the top. Slide it into the oven and bake for 55–65 minutes. You’ll know it’s ready when a toothpick inserted in the center emerges clean or with a few moist crumbs. Let your Cream Cheese Cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 8: Finish and Serve

Once your cake has cooled, dust the top with a shower of powdered sugar if you like. The result is a Cream Cheese Cake that looks as good as it tastes—ready to slice and share!

How to Serve Cream Cheese Cake

Garnishes

A classic dusting of powdered sugar never goes out of style, but feel free to get creative! Fresh berries, a dollop of whipped cream, or a light drizzle of berry coulis all pair beautifully with the subtle richness of Cream Cheese Cake.

Side Dishes

Serve Cream Cheese Cake with hot coffee, cold milk, or a cup of your favorite tea for a delightful treat. If you’re hosting brunch, slices go perfectly alongside fruit salads, lemon curd, or a medley of crunchy nuts for added texture.

Creative Ways to Present

Cut the cake into thick slabs and create a “shortcake” with fresh strawberries and whipped cream. Or, cube it and layer with fruit and custard in individual parfait glasses for a modern spin—Cream Cheese Cake is endlessly adaptable to your table’s needs!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Cream Cheese Cake well in plastic wrap or place it in an airtight container. It will stay delicious at room temperature for up to two days, or in the fridge for five days—just be sure to let it return to room temp to enjoy its best texture.

Freezing

Want to have Cake at the ready for surprise cravings? No problem! Wrap slices or the whole cooled cake tightly in plastic and foil, then freeze for up to three months. Thaw it overnight in the refrigerator and you’re ready to indulge once more.

Reheating

Enjoy Cream Cheese Cake at room temperature, or gently warm individual slices in the microwave for 10–15 seconds. A touch of warmth enhances its creamy softness and revives the flavors beautifully.

FAQs

Can I make Cream Cheese Cake gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Just make sure your mix includes a binder like xanthan gum for the best results.

What’s the best way to tell if the cake is done?

Check for a golden top and gently insert a toothpick into the center—if it comes out clean or with a few crumbs, your Cream Cheese Cake is ready! Avoid overbaking so it stays moist.

Can I add other flavors to this cake?

Definitely! Try adding finely grated lemon or orange zest for a citrusy kick, or swirl in a bit of raspberry jam for an extra pop of color and flavor.

Which pan works best?

Both a 9-inch loaf pan and a bundt pan make a stunning Cream Cheese Cake. The loaf is classic and easy to slice, while the bundt makes a show-stopping centerpiece with pretty powdered sugar on top.

Do I have to use almond extract?

Not at all! The almond extract is optional. If you prefer a pure vanilla flavor, simply leave it out—the cake will still shine with Cream Cheese Cake magic.

Final Thoughts

If you’ve never tasted the simple bliss of Cream Cheese Cake, now’s your chance to bake, savor, and share a little happiness. This recipe is as comforting as it gets, and there’s nothing like the joy of pulling a golden cake from your oven. Treat yourself—or someone you love—to a slice soon!

Cream Cheese Cake Recipe

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4.9 from 23 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 10 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich and creamy goodness of this classic Cream Cheese Cake. Perfectly moist and tender, it’s a delightful treat for any occasion.

Ingredients

Scale

Dry Ingredients:

1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt

Wet Ingredients:

¾ cup unsalted butter (softened)
8 ounces cream cheese (softened)
1 ½ cups granulated sugar
3 large eggs (room temperature)
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
Powdered sugar for dusting (optional)

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Instructions

Preheat the oven: Preheat the oven to 325°F (165°C) and grease/flour a 9-inch loaf or bundt pan.
Mix dry ingredients: In a medium bowl, whisk flour, baking powder, and salt.
Cream butter and cream cheese: Beat softened butter and cream cheese until smooth.
Add sugar and eggs: Beat in sugar until fluffy, then add eggs one at a time.
Blend flavors: Mix in vanilla extract and almond extract if using.
Combine wet and dry: Gradually add dry ingredients to wet mixture.
Bake: Pour batter into pan, bake for 55–65 minutes until a toothpick comes out clean.
Cool and serve: Cool in pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving if desired.