Introduction

These Persimmon Cheesecake Pound Cake Bars combine the richness of a classic vanilla pound cake with a creamy New York-style cheesecake layer, all swirled through with sweet persimmon jam. Perfect for dessert or a special occasion, they offer a delightful balance of flavors and textures.

Persimmon Cheesecake Pound Cake Bars Recipe - Recipe Image

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

Step 1: Preheat your oven to 350 degrees F. Grease a 9×13-inch baking pan with butter, then line it with parchment paper. Lightly sprinkle flour on the bottom and sides of the pan to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, salt, and baking powder. Set this dry mixture aside.
Step 3: Using an electric mixer fitted with a wire attachment, cream the butter in a large bowl until fluffy, about 1 minute.
Step 4: Add the sugar and vanilla extract to the creamed butter and mix until well combined, scraping down the sides of the bowl as needed.
Step 5: Add the 3 eggs one at a time, beating thoroughly after each addition.
Step 6: Alternate adding the dry ingredients and heavy cream to the butter mixture, beginning and ending with the flour mixture. Mix gently and scrape the bowl to combine evenly.
Step 7: Pour the pound cake batter into the prepared pan and level it with a spatula.
Step 8: For the cheesecake layer, beat the cream cheese with sugar in a clean bowl using the electric mixer until smooth.
Step 9: Add the milk, then the 2 eggs one at a time, mixing just until incorporated. Scrape the bowl well after each addition.
Step 10: Whisk in the sour cream, vanilla extract, and flour until the batter is smooth.
Step 11: Scoop the cheesecake batter evenly over the pound cake layer and spread it gently with a spatula.
Step 12: Dot the persimmon jam over the cheesecake layer. Using a fork, swirl the jam into the cheesecake to create a marbled effect.
Step 13: Bake the bars for 1 to 1 hour and 20 minutes, checking after 50-60 minutes. The top should be golden with firm edges and a toothpick inserted into the center should come out clean. Avoid overbaking.
Step 14: Remove the pan from the oven and allow the bars to cool completely in the pan before slicing.
Step 15: Optionally, sprinkle the bars with powdered sugar, then cut into squares and serve.

Tips & Variations

Use room temperature ingredients to ensure smooth, even batter and better texture.
Try swapping persimmon jam with apricot or peach preserves for a different fruity twist.
For extra richness, add a teaspoon of lemon zest to the cheesecake layer.

Storage

Store the bars in an airtight container in the refrigerator for 3-5 days. They can be served chilled or brought to room temperature before serving. To reheat, warm gently in a microwave for 15-20 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh persimmons instead of persimmon jam?

Fresh persimmons can be used, but for better swirls and sweetness, jam is preferred. If using fresh, cook and puree them with some sugar to create a jam-like consistency.

Can I freeze these cheesecake pound cake bars?

Yes, wrap individual bars tightly in plastic wrap and store in an airtight container or freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

Persimmon Cheesecake Pound Cake Bars Recipe

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These Persimmon Cheesecake Pound Cake Bars combine a moist, buttery pound cake base with a creamy New York-style cheesecake layer swirled with sweet persimmon jam. Baked to golden perfection and garnished with powdered sugar, these bars offer a luscious, fruity twist to traditional pound cake and cheesecake, perfect for dessert or special occasions.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Yield: 12–16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

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
Powdered sugar, for garnish

Instructions

Preheat the oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the bars.
Prepare the pan: Line the bottom of a 9×13-inch baking pan with parchment paper. Grease the parchment and sides of the pan with butter, then sprinkle a light dusting of flour over the greased surfaces to prevent sticking.
Mix dry cake ingredients: In a medium bowl, combine 2 cups all-purpose flour, 1/2 teaspoon fine salt, and 1/2 teaspoon baking powder. Set aside.
Cream butter: Using an electric mixer fitted with the wire attachment, beat the 2 sticks of room temperature butter until fluffy, approximately 1 minute.
Add sugar and vanilla: Add 2 cups granulated sugar and 1 teaspoon vanilla extract to the creamed butter and whisk together until fully combined, stopping occasionally to scrape down the bowl sides.
Incorporate eggs: Add the 3 eggs one at a time, beating thoroughly after each addition to ensure they are fully incorporated.
Combine dry ingredients and cream: Alternately add the dry flour mixture and 1/2 cup heavy cream to the butter mixture, starting and ending with the flour. Mix gently until just combined, scraping bowl sides and bottom as needed.
Pour pound cake batter: Pour the prepared pound cake batter evenly into the greased and floured baking pan, using a spatula to level the surface.
Prepare cheesecake layer: In the bowl of an electric mixer with the wire attachment, beat 2 packages (16 oz total) of cream cheese with 3/4 cup sugar until smooth and creamy.
Add milk and eggs: Mix in 1/3 cup whole milk, then add the 2 eggs one at a time, mixing only until just incorporated. Scrape the bowl sides and bottom to ensure even mixing.
Add sour cream, vanilla, and flour: Whisk in 1/2 cup sour cream, 1 teaspoon vanilla extract, and 1/2 cup all-purpose flour until smooth without overmixing.
Layer cheesecake batter: Gently scoop and spread the cheesecake batter evenly over the pound cake layer in the pan. Use a spatula to level the surface.
Add persimmon jam: Dollop 1 1/2 cups of persimmon jam over the cheesecake layer. Using a fork, swirl the jam into the cheesecake layer to create marbled patterns.
Bake the bars: Place the pan in the preheated oven and bake for 1 hour to 1 hour and 20 minutes. Check doneness after 50-60 minutes by inserting a toothpick into the center; it should come out clean, the sides will be browned, and the middle should not jiggle.
Cool: Remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack.
Garnish and serve: Once cooled, dust the top generously with powdered sugar. Cut into bars and serve.
Storage: Store the bars in an airtight container in the refrigerator for 3 to 5 days to maintain freshness.

Notes

Room temperature ingredients help ensure a smooth batter and even baking.
Make sure to grease and flour the pan well to prevent sticking when removing the bars.
Check the bars periodically after 50 minutes to avoid overbaking and dryness.
Persimmon jam can be substituted with other fruit jams such as apricot or peach if desired.
Allow bars to cool completely before slicing to achieve clean cuts.

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