Oooh, Pam!! I hope you like it. I usually bake mine a bit longer than the stated time. It is so dense that the top part needs to bake a little longer. LOL I don't have Mexican vanilla either. Just Kroger brand. :) I look forward to hearing what you think!!

I just found the recipe again. It doesn't use flour? Regardless, it sounds divine, Murraysmom.

Okay, I just the picture of it in the KA mixer thread. I'm making this, this weekend!!

Jasdip, yes, 3 cups of flour, I believe. 3 sticks of butter, 3 cups of sugar and 3 cups of flour. I better check what is posted.

Ingredients

• 1 1/2 cups butter, softened at room temp
• 1 (8-ounce) package cream cheese, softened at room temp
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/8 teaspoon salt
• 1 tablespoon vanilla extract

I've printed off this recipe so please let us know how it is. I'm not usually a pound cake person (has something to do with calorie count) but this one sounds really good.

Oh, my mistake, MM! Thanks for re-posting the recipe. I looked, and the other one does mention flour.

I've never baked a cheesecake, I always make the refrigerated kind with cream cheese and whipped cream (cool whip, dream whip etc) on a graham crust, topped with cherry pie filling. Yours sounds so good, and rich! Can it be frozen, since there's just the 2 of us?

I had to cook forty minutes longer. Creamier than other pound cakes. Will make again with lemon flavor.

Jasdip, this is a pound cake, not a cheesecake.

Hubby and I have put a dent in it!

Rhizo, of course! Another mistake on my part. Duh.

You're allowed, lol.