Strawberry Cheesecake Cake Recipe

Ingredients:
For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

For the Cheesecake Layer:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1 cup sour cream
• 1 tbsp all-purpose flour

For the Cake Layer:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup milk
• 1 ½ tsp baking powder
• 1 tsp vanilla extract
• ¼ tsp salt
• Pink food coloring (optional, for color)

For the Frosting:

• 1 cup heavy whipping cream
• ½ cup powdered sugar
• 1 tsp vanilla extract
• Pink food coloring (optional, for color)

For the Topping:

• Fresh strawberries, sliced

Directions:

1. Preheat the oven to 325°F (160°C). Grease and line a 9-inch springform pan with parchment paper.
2. Prepare the graham cracker crust by combining graham cracker crumbs, melted butter, and granulated sugar in a bowl. Mix until well combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let cool.
3. For the cheesecake layer, in a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the vanilla extract and mix well. Incorporate the eggs one at a time, mixing well after each addition. Add the sour cream and flour, mixing until just combined.
4. Pour the cheesecake batter over the cooled graham cracker crust. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight.
5. For the cake layer, in a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the milk and vanilla extract.
6. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, add a few drops of pink food coloring to achieve a light pink hue.
7. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. Divide the cake batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
8. For the frosting, in a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form. If desired, add a few drops of pink food coloring for a light pink frosting.
9. Once the cheesecake and cake layers are completely cooled, assemble the cake. Place one cake layer on a serving plate, spread a layer of frosting on top, then carefully place the cheesecake layer on top. Add the second cake layer and frost the top and sides of the entire cake.
10. Decorate the top of the cake with fresh strawberry slices. Chill the cake in the refrigerator for at least 30 minutes before serving to set the frosting.

Serving Suggestions: Slice the cake and serve chilled. It pairs beautifully with a dollop of whipped cream or additional fresh strawberries on the side.

Cooking Time: Approximately 4 hours (including cooling time)
Servings: 12
Calories: Approximately 450 per slice (varies based on portion size)