Cranberry Cheesecake Pound Cake Recipe – Cozy, tangy, and buttery

Introduction

The house smells like warm butter and bright citrus as the oven hums. Right away, that first scent tells me I made something worth sharing: Cranberry Cheesecake Pound Cake sits on the counter, golden and soft, and it always takes me back to Sunday dinners. I like to change things up, and sometimes I think of my butter-pecan pound cake when I want a nuttier version, but this cranberry-cream swirl wins on cold mornings.

Why You’ll Love This

• Rich, buttery crumb with a tangy cream-cheese ribbon.
• Bright cranberries cut sweetness, keeping slices fresh.
• Simple steps that feel fancy for guests.
• Feeds a crowd—great for leftovers and potlucks.

Quick Recipe Snapshot

• Servings: 10–12 slices
• Prep time: 20 minutes
• Cook time: 60–70 minutes
• Total time: 1 hour 30 minutes (including cool)
• Skill level: Easy
• Taste: sweet + tangy + buttery

Also, if you like pound cake basics, try a tried-and-true famous pound cake for a simpler loaf before tackling swirls.

Ingredients You’ll Need

• 1 cup unsalted butter, softened — Unsalted butter helps control salt
• 2 cups granulated sugar — Adjust slightly to taste
• 4 large eggs — Room temp for even mixing
• 1 teaspoon vanilla extract — Use pure if you have it
• 3 cups all-purpose flour — Spoon and level for accuracy
• 1 teaspoon baking powder — Fresh for lift
• 1/2 teaspoon salt — Balances sweetness
• 1 cup sour cream — Adds moistness and tang
• 1 cup fresh or frozen cranberries — Toss frozen in flour first
• 8 oz cream cheese, softened — For the ribbon
• 1 cup powdered sugar — For cream-cheese mix
• 2 tablespoons milk — For smooth glaze and cream mix
• 1 teaspoon vanilla extract for glaze — Keeps flavor consistent

How to Make It

1. First, preheat the oven to 350°F (175°C). Grease and flour a bundt pan so the cake releases cleanly.
2. Then, in a large bowl, cream the butter and granulated sugar until light and fluffy; this usually takes 3–4 minutes.
3. Next, add the eggs one at a time, beating after each. Stir in the vanilla until glossy.
4. Meanwhile, whisk the flour, baking powder, and salt in another bowl so the leavening spreads evenly.
5. Gradually add dry ingredients to the butter mix, alternating with sour cream, starting and ending with flour. Mix until just combined.
6. Now, gently fold in cranberries—don’t over-stir or they’ll bleed too much.
7. Meanwhile, beat the cream cheese until smooth; add powdered sugar, milk, and vanilla, then mix until silky.
8. Pour half the batter into the prepared pan. Spread the cream-cheese mixture over it in an even layer, and then dollop the remaining batter on top. Smooth lightly.
9. Bake 60–70 minutes, or until a toothpick comes out with a few moist crumbs and the top is golden with firm edges.
10. Finally, cool 10 minutes in the pan, then invert onto a rack to cool completely. Whisk powdered sugar, milk, and vanilla for the glaze, and drizzle once the cake is cool.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use room-temp eggs and butter so the batter mixes faster and more evenly.
2. Common mistake + fix: If cranberries sink, toss them in a tablespoon of flour first to help suspend them.
3. Simple variation: Add 1 tsp orange zest to the batter for bright citrus notes.

Also, if you enjoy citrus twists, check this key lime pound cake for technique ideas.

Serving Ideas

• Serve warm with a spoonful of whipped cream for cozy weekend mornings.
• Bring to brunch with coffee and fresh fruit—cranberries pair nicely with a simple berry salad.
• For holidays, slice thin and plate with roasted nuts and a drizzle of extra glaze.
• Garnish with powdered sugar, a few extra cranberries, or a sprig of rosemary for color.
• Pair with a scoop of vanilla ice cream for a dessert that feels decadent.

Also, try citrus pairings inspired by this lemon pound cake for fresh contrasts.

Storing & Leftovers

• Fridge: Keep covered in the fridge for up to 4 days.
• Freezer: Wrap slices tightly and freeze up to 2 months.
• Reheat: Warm gently in a low oven (300°F) for 8–10 minutes to protect texture.
  Leftover idea: Make a toasted sandwich with cream-cheese layers and fruit for a sweet brunch twist.

FAQs

Q: Can I make this ahead?
A: Yes—bake the cake, cool completely, wrap tightly, and chill overnight. Bring to room temp before glazing.

Q: Can I substitute Greek yogurt for sour cream?
A: Yes, plain Greek yogurt works in equal measure and keeps the cake tender.

Q: How do I know it’s done?
A: Insert a toothpick in the thickest spot; it should come out with a few moist crumbs. Also, the top should be golden and start to pull away slightly from the pan.

Q: Can I freeze Cranberry Cheesecake Pound Cake?
A: Absolutely—wrap slices well and freeze; thaw in the fridge overnight before warming gently.

Final Thoughts

I love this recipe because it feels simple and special at once; each slice has a soft, buttery bite with tangy pockets of cranberry and creamy ribboned center. So, tie on an apron, play some music, and enjoy the small ritual of baking—your kitchen will reward you with a beautiful Cranberry Cheesecake Pound Cake.

Conclusion

For a slightly different take or giveaway inspiration, see Southern Made Simple’s Cranberry Cream Cheese Pound Cake, and for another bundt-style idea, check The Brewer & The Baker’s Cranberry-Cream Cheese Bundt Cake.

Cranberry Cheesecake Pound Cake

A rich, buttery pound cake swirled with tangy cream cheese and bright cranberries, perfect for cozy mornings or festive gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 slices

Course: Brunch, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup unsalted butter, softened Unsalted butter helps control salt
• 2 cups granulated sugar Adjust slightly to taste
• 4 large eggs Room temp for even mixing
• 1 teaspoon vanilla extract Use pure if you have it
• 3 cups all-purpose flour Spoon and level for accuracy
• 1 teaspoon baking powder Fresh for lift
• 1/2 teaspoon salt Balances sweetness
• 1 cup sour cream Adds moistness and tang
• 1 cup fresh or frozen cranberries Toss frozen in flour first
• 8 oz cream cheese, softened For the ribbon
• 1 cup powdered sugar For cream-cheese mix
• 2 tablespoons milk For smooth glaze and cream mix
• 1 teaspoon vanilla extract for glaze Keeps flavor consistent

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a large bowl, cream the butter and granulated sugar until light and fluffy, about 3–4 minutes.
3. Add the eggs one at a time, beating after each addition. Stir in the vanilla until glossy.
4. In another bowl, whisk the flour, baking powder, and salt together.

Mixing Ingredients

1. Gradually add dry ingredients to the butter mixture, alternating with sour cream, starting and ending with flour. Mix until just combined.
2. Gently fold in cranberries.
3. In a separate bowl, beat the cream cheese until smooth. Add powdered sugar, milk, and vanilla, mixing until silky.

Baking

1. Pour half the batter into the prepared pan. Spread cream-cheese mixture over the batter in an even layer and dollop the remaining batter on top.
2. Bake for 60–70 minutes, or until a toothpick comes out with a few moist crumbs.
3. Cool for 10 minutes in the pan, then invert onto a rack to cool completely.

Glazing

1. Whisk powdered sugar, milk, and vanilla for the glaze and drizzle over the cake once cool.

Notes

Use room-temp eggs and butter for faster mixing. If cranberries sink, toss in flour first. Optional: Add 1 tsp of orange zest for citrus flavor.