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graham cracker bundt cake with key lime cheesecake

review
journeyrock92 avatar
Private Recipe by
Chrystal Cackler
@journeyrock92
Huntsville, AL

Obtained online. http://brooklynhomemaker.com/2015/04/16/graham-cracker-bundt-cake-with-key-lime-cheesecake-swirl-bundtbakers/

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yield 12 -16
cook time 1 Hr
method Bake

Ingredients For graham cracker bundt cake with key lime cheesecake

  • FOR THE FILLING
  • 1/4 c
    sugar
  • 1
    (8-ounce) package cream cheese, softened
  • pinch of salt
  • 1 lg
    egg
  • 4 Tbsp
    key lime juice
  • finely grated zest of 1 lime
  • FOR THE CAKE
  • 1 1/2 c
    all-purpose flour (plus more for pan)
  • 1 1/2 c
    finely crushed graham cracker crumbs (plus more for topping)
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
    salt
  • 1 c
    unsalted butter, softened (2 sticks, plus more for pan)
  • 1/2 c
    granulated sugar
  • 1/2 c
    firmly-packed brown sugar
  • 2 tsp
    vanilla extract
  • 3
    eggs
  • 1 1/4 c
    buttermilk
  • FOR THE GLAZE
  • 4 oz
    cream cheese, softened
  • 2 Tbsp
    key lime juice
  • pinch of salt
  • 1 c
    powdered (confectioners) sugar
  • 2-3 Tbsp
    milk

How To Make graham cracker bundt cake with key lime cheesecake

  • 1
    Preheat oven to 350 and move the rack to the center position. Generously butter and flour a 10 to 12 cup bundt pan. Tap out extra flour and refrigerate. To make the filling; cream sugar, softened cream cheese, and salt together in a stand mixer (or in a large bowl with an electric hand mixer) on high speed. Beat until fluffy and completely free of lumps, about 2 to 3 minutes. Reduce speed to low, add egg, and mix to combine. Add lime juice and zest and mix to combine. Scrape filling out into a small bowl and set aside. Wash bowl or at least scrape it out well.
  • 2
    In a medium bowl, whisk together graham cracker crumbs, flour, baking soda, baking powder, & salt. Set aside. In the same bowl as before, cream the butter with sugars on high speed until pale, light, & fluffy; about 4 to 5 minutes. Add vanilla and eggs, one at a time, beating on low to combine after each addition. On low speed, alternate three additions of flour and two additions buttermilk, beginning and ending with flour, scraping the bowl between additions. Do not over-mix. Scrape batter out into prepared pan and use your spatula to push the thick batter up the walls of the pan to create a well in the center. Pour the filling into the center of the well, and use a small icing spatula or butter knife to swirl the filling into the cake batter. Try to avoid scraping the bottom or sides of the pan. Bake the cake for 50-60 minutes, or until a cake tester or toothpick inserted in the center of the cake comes out clean. Cool on a wire rack for 20 minutes before turning out of the pan onto the rack to cool completely.
  • 3
    To make the glaze, beat the softened cream cheese until smooth and lump free. Scrape down the sides of the bowl and add lime juice and salt. Beat again until smooth and lump free. Add powdered sugar and beat on low speed until combined. Add milk, 1 tablespoon at a time, until desired consistency is reached. (I used all 3 tablespoons) Pour or drizzle glaze evenly over the top of the cake and sprinkle a few tablespoons of graham cracker crumbs over the top. Cake should keep, tightly covered at room temperature, for about 3 days. If you refrigerate it bring it back up to room temperature before serving.5
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