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Persimmon Cheesecake Pound Cake Bars Recipe

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4.5 from 141 reviews

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.

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

  1. Preheat the oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the bars.
  2. 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.
  3. 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.
  4. Cream butter: Using an electric mixer fitted with the wire attachment, beat the 2 sticks of room temperature butter until fluffy, approximately 1 minute.
  5. 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.
  6. Incorporate eggs: Add the 3 eggs one at a time, beating thoroughly after each addition to ensure they are fully incorporated.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. Cool: Remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack.
  16. Garnish and serve: Once cooled, dust the top generously with powdered sugar. Cut into bars and serve.
  17. 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

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