Persimmon Cheesecake Pound Cake Bars

I love combining two of my all time favorite desserts, cheesecake and pound cake. I am a cheesecake girl at heart, but pound cake is another favorite because I love its rich and buttery texture. My persimmon cheesecake pound cake bars are a great way to satisfy a sweet tooth, and it is hard to believe how easy this recipe is to make.

I have made plenty of cheesecakes, like my carrot cake cheesecake, and pound cakes, like my kids favorite pistachio pound cake. However, I always wanted to try combining these two styles of cakes, and since I had a jar of homemade persimmon jam in the refrigerator, I decided to give it a try. The bars came together with a swirl of creamy cheesecake and a golden persimmon layer, and they did not last long once I served them to my family, which is exactly why I wanted to share this recipe with you.

My Persimmon Cheesecake Pound Cake Bars recipe takes about 30 minutes to prep and uses pantry basics like flour, cream cheese, and persimmon jam to make a rich and balanced treat. I simply love that everything bakes together in one pan with a vanilla pound cake base, a smooth cheesecake layer, and soft swirls of jam on top. They are perfect for snacks, friend gatherings, or to share with my family after dinner. I highly recommend giving this recipe a try!

Why you will love this recipe

• It is so easy, it is foolproof: I made it in one shot with no mistakes and did not need to change a thing. The proportions were simple to work with, and the recipe came together smoothly from start to finish. It also helps that I use my own recipes for homemade pound cake, New York style cheesecake, and persimmon jam that I have already perfected.
• The pound cake is so buttery: My favorite part is the pound cake because it is rich and buttery. I can honestly eat it all by itself. I love the moist texture and deep flavor, and it always stands out no matter what recipe I use it in. This is my favorite pound cake base.
• Creamy NY-style cheesecake: The dense and smooth cheesecake is tangier and packs a punch because of the sour cream to give it that extra kick. But it is also sweet and deliciously silky.
• Unique flavor of persimmon: Serving this always makes people ask what fruit it is because they expect strawberries or another familiar option. Not many people have tried persimmons, and I have never had a single complaint. In fact, most people end up asking me for the recipe.

What you will need

For the cake:

• Dry ingredients: I use white sugar, all purpose flour, and baking powder to give the cake lift, and a soft crumb.
• Dairy ingredients: I rely on unsalted butter and heavy cream to add richness and moisture. Using butter at room temperature helps the batter hold air while staying smooth.
• Eggs: I like using large eggs at room temperature so they blend easily into the batter.
• Flavoring: I always use pure vanilla extract to enhance the overall flavor.

For the cheesecake layer:

• Cream cheese and dairy: I use full fat cream cheese, whole milk, and sour cream to create a rich, smooth, stable cheesecake batter. Everything is at room temperature so it blends easily and stays creamy.
• Sweetener: I reach for white granulated sugar to lighten the batter.
• Eggs: I keep large eggs at room temperature.
• Dry ingredient: I add a small amount of all purpose flour.
• Flavoring: I choose high quality pure vanilla extract.
• Persimmon jam: For the swirl, I go with either my homemade persimmon jam or a good quality store bought version.

How to make

Preheat and prepare: First, I turn the oven to 350 degrees F and cover the bottom of a 9×13-inch baking pan with parchment paper sprayed with baking spray. I also like to sprinkle a bit of flour on the bottom and sides of the pan to prevent sticking.

Mix the cake: Now, I mix the dry ingredients for the pound cake in a medium bowl and set it aside. Then, I use my electric mixer to cream the butter in a different bowl until it is fluffy. This usually takes about a minute.

Add the eggs: The eggs go in next, one at a time, beating after each one. I add the dry ingredients to the eggs and sugar, alternating with the heavy cream, starting and ending with the flour.

Pour it in the pan: After scraping the sides and bottom of the bowl and giving it one last stir, I pour it into the prepared pan and level it with a spatula.

Beat the cheesecake: Next, I beat the cream cheese with sugar until it is smooth before adding the milk. Then the eggs go in one at a time, stirring them in just a bit to incorporate them.

More ingredients: After scraping the sides and bottom, I whisk in the vanilla, flour, and sour cream just until there are no more white streaks. Then, I scoop it onto the pound cake batter carefully and level it out.

Jam swirls: Add the jam into the cheesecake layer with a fork, trying to make swirls or designs.

Bake and cool: Finally, I bake the cake for 60 to 80 minutes, or until a toothpick inserted in the center comes out clean. Since this is a pound cake cheesecake, it bakes like a cake, and I start checking it around 55 minutes. Once baked, I let it cool in the pan for about an hour, then garnish with powdered sugar before serving.

Expert tip

Using room temperature ingredients

One of my biggest tips for this recipe is making sure all the ingredients are at room temperature before starting. I learned early on that cold butter and eggs make the batter harder to mix and affect how the cake bakes, while room temperature ingredients blend smoothly and help create a better rise and texture. Taking a little extra time to let everything sit out makes the pound cake layer lighter and the cheesecake layer smoother, trust me, do not want to skip this step!

More tips to consider:

• Because this is not a typical cheesecake, it has to be baked like a cake and checked for doneness with a toothpick. Don’t worry, it will not be overbaked if the directions are followed. Just start checking it at 55 minutes. 
• I always use Fuyu persimmons because they are low in tannins and taste great no matter what time of year it is. Other persimmons low in tannins are Saiju and Hyakume.
• I recommend using full-fat cream cheese and sour cream, or the cheesecake will end up runny, and it may not set.
• The cheesecake may also crack if it is overmixed or overcooked.
• Always use the spoon and level method to measure flour or you will have too much flour.

Recipe variations and add-ins:

• Chocolate chips: I like to add 1/2 cup of chocolate chips to the pound cake for a nice surprise for my kids.
• Nutty topping crunch: I sprinkle 1/4 cup chopped pecans or walnuts over the cheesecake layer before baking.
• More fruit: I have added more fruit jam to these several times. My favorites are my homemade peach jam and of course my instant pot strawberry jam.
• Caramel sauce: Another way to make these more decadent and delicious is to drizzle some of my caramel sauce on top. Yum!
• Spiced autumn bake: I mix 1 teaspoons cinnamon with a small pinch of nutmeg into the pound cake batter. The warm spices complement the jam and add depth to the overall flavor.

Serving suggestions:

When I make these persimmon cheesecake pound cake bars for a weekend dinner for my family, I like to serve them alongside something light and simple. After a full meal, these bars pair well with a warm cup of Irish coffee or my warm mug of homemade apple cider, which we love on chilly days.

Last week I made my Slow Cooker Swiss Steak and served it with leftover persimmon cake I had sitting in the fridge, and honestly, it was such a good pairing. To round things out, I also made a batch of Instant Pot cocoa muffins for my chocolate lovers crew, because you really can’t go wrong with those, especially when kids are involved.

How to store leftovers:

• Refrigerate: I store leftover cheesecake pound cake bars in an airtight container and keep them in the fridge for up to 5 days. They stay soft and slice well even when chilled.
• Freezing: I let the bars cool completely, then wrap them in plastic and place them in a freezer safe container or bag. They freeze well for about 1 month and thaw at room temperature.
• Reheating: I warm a bar in the microwave for ten to fifteen seconds if I want a softer texture

Frequently asked questions

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