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Persimmon Cheesecake Pound Cake Bars Recipe

★★★★★

4.7 from 59 reviews
  • Author: Lila
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings 1x

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

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

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Find it online: https://plumandpan.com/persimmon-cheesecake-pound-cake-bars-recipe/