Persimmon Cheesecake Pound Cake Bars Recipe

Introduction

These Persimmon Cheesecake Pound Cake Bars combine the rich, dense texture of pound cake with a creamy cheesecake layer and the sweet, fruity flavor of persimmon jam. They make a delightful dessert or snack that’s perfect for sharing with friends and family.

Ingredients

• 2 sticks unsalted butter (room temperature, plus more to grease the pan)
• 2 cups white granulated sugar
• 3 eggs (room temperature)
• 2 cups all-purpose flour
• 1/2 teaspoon fine salt
• 1/2 teaspoon baking powder
• 1/2 cup heavy cream (room temperature)
• 1 teaspoon vanilla extract
• 2 (8 oz each) packages cream cheese (room temperature)
• 3/4 cup white sugar
• 1/3 cup whole milk
• 2 eggs (room temperature)
• 1/2 cup sour cream (room temperature)
• 1/2 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1 1/2 cups persimmon jam

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Prepare a 9×13-inch baking pan by covering the bottom with parchment paper, then grease the pan with butter and sprinkle a little flour over the bottom and sides.
2. Step 2: In a medium bowl, whisk together 2 cups flour, salt, and baking powder. Set aside.
3. Step 3: Using an electric mixer with a wire attachment, cream the butter until fluffy, about 1 minute. Add 2 cups sugar and 1 teaspoon vanilla extract, mixing until combined, scraping the bowl as needed.
4. Step 4: Add the 3 eggs one at a time, beating well after each addition.
5. Step 5: Alternately add the dry ingredients and heavy cream to the butter mixture, beginning and ending with the flour mixture. Scrape the sides and bottom of the bowl to combine fully.
6. Step 6: Pour the pound cake batter into the prepared pan and smooth the top with a spatula.
7. Step 7: For the cheesecake layer, beat the cream cheese and 3/4 cup sugar together until smooth.
8. Step 8: Add the milk, then the 2 eggs one at a time, mixing lightly to incorporate. Scrape the sides and bottom of the bowl as needed.
9. Step 9: Whisk in sour cream, 1 teaspoon vanilla extract, and 1/2 cup flour until smooth.
10. Step 10: Spread the cheesecake batter evenly over the pound cake layer.
11. Step 11: Dollop the persimmon jam over the cheesecake layer. Using a fork, gently swirl the jam into the cheesecake to create a marbled effect.
12. Step 12: Bake for 1 to 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean and the cake no longer jiggles. Begin checking for doneness after 50-60 minutes.
13. Step 13: Remove from the oven and allow to cool completely in the pan.
14. Step 14: Once cooled, garnish with powdered sugar, cut into bars, and serve.

Tips & Variations

• Use room temperature ingredients to ensure even mixing and a smooth batter.
• For a nutty flavor, sprinkle chopped walnuts or pecans on top before baking.
• Substitute persimmon jam with apricot or peach jam for a different fruit twist.
• Ensure the cheesecake layer is spread gently to avoid mixing the two batters completely.

Storage

Store the bars in an airtight container in the refrigerator for 3-5 days. Reheat briefly in the microwave or enjoy chilled for a creamy, refreshing treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars actually taste better after a few hours or overnight as the flavors meld. Just keep them refrigerated and covered.

Can I freeze the Persimmon Cheesecake Pound Cake Bars?

Yes, you can freeze the bars wrapped tightly in plastic wrap and foil for up to 2 months. Thaw them overnight in the refrigerator before serving.

Persimmon Cheesecake Pound Cake Bars Recipe

---

★★★★★

4.7 from 59 reviews

• Author: Lila
• Total Time: 1 hour 50 minutes
• Yield: 12 servings 1x

Pin Recipe

Print Recipe

Description

These Persimmon Cheesecake Pound Cake Bars combine the rich, dense texture of a classic vanilla pound cake with a creamy New York-style cheesecake layer, swirled with sweet persimmon jam for a luscious fruity finish. Baked together in one pan, this dessert offers a perfect balance of buttery cake, smooth cheesecake, and seasonal persimmon flavor, ideal for gatherings or an elegant treat.

---

Ingredients

Scale 1x2x3x

Vanilla Pound Cake

• 2 sticks unsalted butter, room temperature (plus more for greasing the pan)
• 2 cups white granulated sugar
• 3 eggs, room temperature
• 2 cups all-purpose flour
• 1/2 teaspoon fine salt
• 1/2 teaspoon baking powder
• 1/2 cup heavy cream, room temperature
• 1 teaspoon vanilla extract

New York Cheesecake Layer

• 2 (8 oz each) packages cream cheese, room temperature
• 3/4 cup white sugar
• 1/3 cup whole milk
• 2 eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1/2 cup all-purpose flour
• 1 teaspoon vanilla extract

Topping

• 1 1/2 cups persimmon jam

---

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your bars.
2. Prepare the Pan: Line the bottom of a 9×13-inch baking pan with parchment paper. Grease the pan thoroughly with butter, then sprinkle a light coating of flour on the sides and bottom to prevent sticking.
3. Mix Dry Ingredients for Pound Cake: In a medium bowl, combine 2 cups flour, 1/2 teaspoon salt, and 1/2 teaspoon baking powder. Set aside.
4. Cream Butter and Sugar: Using an electric mixer with a wire whisk attachment, beat the room temperature butter for about 1 minute until fluffy. Add 2 cups sugar and 1 teaspoon vanilla extract, then whisk to combine, scraping the bowl sides as needed.
5. Add Eggs to Pound Cake Batter: Beat in the 3 eggs one at a time, ensuring each egg is fully incorporated before adding the next.
6. Combine Dry and Wet Ingredients: Alternately add the dry mixture and 1/2 cup heavy cream to the bowl, beginning and ending with the flour mixture. Mix gently to combine, scraping the bowl as necessary.
7. Pour Pound Cake Batter: Pour this batter into the prepared pan and smooth the surface with a spatula.
8. Prepare Cheesecake Layer: In a clean mixing bowl fitted with a wire whisk, beat 16 oz cream cheese and 3/4 cup sugar until smooth and creamy.
9. Add Liquids and Eggs: Mix in 1/3 cup whole milk, then beat in the 2 eggs one at a time just until combined, carefully scraping the bowl to incorporate all ingredients.
10. Whisk in the Remaining Ingredients: Add 1/2 cup sour cream, 1 teaspoon vanilla extract, and 1/2 cup flour to the cheesecake mixture, then whisk until smooth and fully blended.
11. Layer Cheesecake Over Pound Cake: Spoon the cheesecake batter over the pound cake layer and carefully spread it evenly with a spatula.
12. Add Persimmon Jam Swirls: Dot 1 1/2 cups persimmon jam over the cheesecake layer. Using a fork, gently swirl the jam into the cheesecake to create a marbled effect.
13. Bake: Bake the bars in the preheated oven for 1 hour to 1 hour and 20 minutes. Begin checking at 50-60 minutes by inserting a toothpick into the center—it should come out clean, and the middle should no longer jiggle. The edges will be golden brown.
14. Cool: Remove the pan from the oven and allow the bars to cool completely at room temperature in the pan.
15. Garnish and Serve: Once cooled, dust the top with powdered sugar, slice into bars, and serve.
16. Storage: Store leftovers in an airtight container in the refrigerator for 3 to 5 days to maintain freshness.

Notes

• Room temperature ingredients help create a smooth, lump-free batter.
• Make sure to check doneness from around 50 minutes to avoid overbaking and drying out the bars.
• Using parchment paper makes it easier to lift the bars from the pan after baking.
• Persimmon jam can be replaced with other fruit jams if persimmons are unavailable.
• For easier slicing, refrigerate the bars before cutting into portions.
• Ensure the cheesecake layer is evenly spread to avoid uneven baking.

• Prep Time: 30 minutes
• Cook Time: 1 hour 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Persimmon cheesecake bars, pound cake bars, cheesecake pound cake, persimmon jam dessert, layered cake bars