Persimmon Cheesecake Pound Cake Bars

It may sound complicated, but my decadent and creamy persimmon cheesecake pound cake bars are nothing but delicious. Two desserts in one stacked together to make a scrumptious combo that cannot be duplicated. The results are so luscious and sinfully delectable, it will be hard to believe how easy it was to make this recipe.

Persimmon Cheesecake Pound Cake Bars combine two of my all time favorite desserts. See, I am a cheesecake girl at heart, but pound cake is another favorite, I love the unmistaken buttery and rich texture.

Combining them both for a more wintery dessert with Persimmon Jam swirls, was a no brainer. This was one good decision, the cheesecake bars are such a tasty treat. They are creamy, flavorful and most important very easy to make.

Speaking of cheesecake, I use my New York-style cheesecake batter for this. The thick and sweet spoonfuls of my homemade preserves blend seamlessly into the cream for a mixture of mild flavors that taste incredible together.

It is fun to serve this dessert to people without telling them what it is because they always ask. Many people have not tasted persimmons before and have no idea what it is. They are surprised that it tastes so good. I like to introduce people to new tastes. I have not found anyone who doesn’t like it yet.

Why you will love this recipe

• It is so easy, it is foolproof: Really, I made it in one shot, with no mistakes the first time without having to change a thing. The proportions were easy to figure out and the recipe came together automatically. It helps that I am using my recipes for homemade pound cake, New York cheesecake, and persimmon jam that I already perfected.
• The pound cake is so buttery: My favorite part is the pound cake because it is so buttery. In fact, I can eat it by itself. I love the moist rich flavor, and it never fails to stand out no matter what recipe I am using it in. This is my go-to pound cake recipe.
• 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 is that?” because they are expecting strawberries or some other popular fruit. Not too many people have tasted persimmons. I have not had any complaints about it. In fact, a lot of people ask for the recipe.

What you’ll need to make persimmon cheesecake pound cake bars

Special items:

• Baking pan – I use a 9×13-inch baking pan.
• Electric mixer – For mixing the ingredients.
• Food processor – To puree the persimmons.
• Saucepan – For making the jam.
• Bowls
• Cooking utensils

Ingredients:

For the cake:

• White granulated sugar – The medium-sized crystals are large enough to make air pockets when creamed with the butter but small enough to dissolve easily into the batter.
• Unsalted butter – There is no need for salt in the butter as it just covers up the flavor of the sweet cream. Also, be sure the butter is softened to room temperature, so it incorporates better but still holds air pockets.
• Large eggs – These should also be at room temperature, so they blend easier to create a smooth and cohesive batter and rise to a greater volume.
• All-purpose flour – I like to use all-purpose flour in this cake because I do not want it to be chewy or to rise a lot. It makes a soft and sturdy texture that is needed for pound cake.
• Baking powder – It creates a light and airy texture to help the batter rise and lightens it while expanding the structure.
• Heavy cream – Not only does heavy cream act as a thickener but it also adds creaminess and a velvety texture to the pound cake.
• Vanilla extract – Be sure to get 100% pure vanilla extract rather than vanilla flavoring to avoid getting that bitter aftertaste.
• Salt

For the cheesecake layer:

• Cream cheese – It is important to get full-fat cream cheese to prevent runny or watery cheesecake and always try to find the best quality brick-style cheese they have. I prefer Philadelphia-style cream cheese for a smooth, tangy, rich batter. It should also be softened to room temperature to prevent clumps and cracks in the cheesecake.
• White granulated sugar – For the best results, white granulated sugar makes the right-sized air pockets when creamed with butter to lighten and leaven the cheesecake.
• Whole milk – Do not try a low-fat alternative for whole milk. It has to have full-fat ingredients for the best flavor and texture. Make sure it is warmed to room temperature, so it does not chill the cream cheese and other ingredients.
• Large eggs – Always use room temperature eggs to make a fluffier batter to trap air better. They also whip up sturdier and do not re-harden the fat in the other ingredients.
• Sour cream – I add full-fat sour cream for tanginess, extra moisture, and softness to give it that silky texture New York cheesecakes are so famous for. It must also be at room temperature to prevent other ingredients from getting cold, and so it will incorporate more easily.
• All-purpose flour – I like all-purpose flour in my cheesecake to provide an average amount of gluten for the right way to build structure into the mixture.
• Vanilla extract – Be sure to get 100% pure vanilla extract rather than vanilla flavoring to avoid getting that bitter aftertaste.
• Persimmon jam – either use my homemade recipe or store-bought.

How to make persimmon cheesecake pound cake bars?

• 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: Finally, I bake the cake for 60 to 80 minutes or until a toothpick inserted in the middle comes out clean. Yep, that’s right, this is not a typical cheesecake. It is a poundcake/cheesecake, so it has to be baked like a cake. Don’t worry, it will not be overbaked if the directions are followed. I just start checking it at 55 minutes.

• Cool: Then, I cool it in the pan for an hour before garnishing it with powdered sugar to serve.

Expert tip

The importance of room temperature ingredients

Like this cheesecake, the perfect pound cake also needs room-temperature ingredients. In fact, most baking recipes benefit from room temperature ingredients because they allow for more evenly blended batter, which leads to a smoother and better texture overall.

This often results in a better rise, fluffier baked goods, and less lumps in whatever is being baked. It can even help with creaming and emulsification.

Softening butter for creaming is essential for incorporating air into the batter, especially for cakes, cookies, and brownies. Beating the sugar and butter together (creaming) creates a lighter and fluffier batter, as the sugar crystals make tiny incisions in the butter to create air pockets.

Eggs mixed at room temperature also blend better and can whip significantly higher. Cold eggs can also bring the temperature of the fats (cream, butter, milk, cream cheese) down so they may turn lumpy again.

Recipe variations and add-ins:

• Chocolate chips: Sometimes, I like to add some chocolate chips to the pound cake for a nice surprise.
• Make it nutty: Chopped pecans or walnuts both taste great on top of these pound cake bars. They can also be mixed into the pound cake batter.
• More fruit: I have added more fruit jam to these several times. My favorites are my homemade peach jam and instant pot strawberry jam.
• Caramel sauce: Another way to make these more decadent and delicious is to drizzle some caramel sauce on top.
• Add some frosting: Choose your favorite kind of frosting and decorate these delicious bars to make them even more festive.

Serving suggestions:

Here are some of my favorite ways to serve these cheesecake bars:

• I have served this decadent dish as a lavish breakfast for the family several times on lazy weekends with an orange Julius for the kids and pumpkin spice lattes for the adults.
• At other times of the day when I serve this, I like to enjoy it with a glass of Sauvignon Blanc or Cabernet Sauvignon.
• When serving these bars, I like to warm up some homemade caramel and drizzle it on top.
• I also like serving them topped with a big dollop of good vanilla ice cream, and some whipped cream on the side.
• This dessert goes wonderfully with any entrée whether it is beef, chicken, turkey, or any kind of meat. I love serving it with my crack chicken and dumplings.

Frequently asked questions

How to store:

• Refrigerate: I save my leftovers in an airtight container for up to four days in the fridge.   
• Freezing: To keep leftovers longer, I wrap them in plastic and put individual slices in freezer bags for up to three months. That way I can take out just what I need.
• Defrost: For the best flavor and texture, I thaw overnight in the fridge.

More cheesecake recipes:

Recipe tips:

• 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.
• Be sure to use full-fat cream cheese and sour cream or the cheesecake will end up runny and it may not set.
• To prevent the cheesecake from cracking, make sure all the ingredients are at room temperature.
• 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.