Italian Cream Cheese Cake Recipe

This recipe combines the creamy richness of cheesecake with the delightful flavors of Italian Cream cake.

Ingredients:

  • For the Crust:
    • 1 1/4 cups graham cracker crumbs
    • 1/4 cup powdered sugar
    • 1/2 cup melted butter
  • For the Cheesecake:
    • 2 (8-ounce) packages cream cheese, softened
    • 1 cup granulated sugar
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 1/4 cup sour cream
    • 1/4 cup all-purpose flour
  • For the Italian Cream Frosting:
    • 1 cup (2 sticks) unsalted butter, softened
    • 8 ounces cream cheese, softened
    • 4 cups powdered sugar
    • 1/2 cup chopped pecans
    • 1/2 cup milk
    • 1 teaspoon vanilla extract

Instructions:

  1. Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and powdered sugar. Mix in melted butter until well combined. Press the mixture evenly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes. Remove from oven and let cool completely.
  2. Make the Cheesecake: In a large bowl, cream together softened cream cheese and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. In a separate bowl, whisk together sour cream and flour. Gradually add the sour cream mixture to the cream cheese mixture, beating until just combined. Pour batter over the cooled crust.
  3. Bake the Cheesecake: Bake for 50-60 minutes, or until the center is slightly set but still jiggles slightly. Turn off the oven and let the cheesecake cool completely inside with the door closed for 1 hour. Then, refrigerate the cheesecake for at least 4 hours, or overnight, until completely chilled.
  4. Whip up the Italian Cream Frosting: In a large bowl, cream together softened butter and cream cheese until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in chopped pecans, milk, and vanilla extract until well combined.
  5. Frost and Serve: Once the cheesecake is chilled, remove it from the springform pan. Spread the Italian Cream Frosting evenly over the top and sides of the cheesecake. Garnish with additional chopped pecans if desired. Slice and serve chilled.

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