Cheesecake Stuffed Pound Cake
Rating
Cheesecake Stuffed Pound Cake
Ingredients
- 1 (8-oz.) block cream cheese, softened
- 2 tbsp. sour cream
- ½ c. powdered sugar, sifted
- 1 tsp. lemon zest
- ½ tsp. vanilla extract
- Pinch kosher salt
- ¾ c. whipped topping
- 1¼ c. raspberries
- 1 pound cake, store-bought or homemade
Instructions
- In a large bowl using a hand mixer, beat cream cheese and sour cream together until smooth. Add powdered sugar, lemon zest, vanilla, and salt and beat until combined. Fold in whipped topping, then gently fold in raspberries.
- Leaving a 1” border, hollow out middle of the pound cake, being careful not cut through the bottom. Reserve removed pound cake center for topping.
- Spoon cream cheese mixture into center of pound cake and smooth into an even layer. Crumble about ¼ of the pound cake you removed from the center and use the crumbs to cover cheesecake mixture.
- Refrigerate pound cake until cheesecake mixture is firm, 4 hours. Slice and serve.
How To Make Cheesecake Stuffed Pound Cake
This no-bake Cheesecake Stuffed Pound Cake is your two favorite desserts in one.Full recipe: http://dlsh.it/qJtUVWd
Julkaissut Delish Torstaina 18. huhtikuuta 2019
