Persimmon Cheesecake Pound Cake Bars

Catalina Castravet
By Catalina Castravet
Updated:
Published:
5 from 1 reviews

Persimmon Cheesecake Pound Cake Bars are creamy and flavorful, made with a layer of buttery pound cake and topped with  cheesecake and persimmon jam swirls.

Cheesecake Bars are one of my favorite desserts, they are very easy to make and don’t require as much precision and babysitting as an actual classic cheesecake. Here are a few of my favorites: Slutty Cheesecake Brownie Bars and these Hazelnut Cheesecake Bars.

Persimmon Cheesecake Pound Cake Bars

Persimmon Cheesecake Pound Cake Bars Recipe Tips

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.

First, you have a layer of buttery vanilla pound cake, that is dense and rich. The pound cake is topped with a creamy layer of cheesecake, to which I added a hefty amount of persimmon jam. You can make this recipe with any jam you have on hand, or you can just skip it for a more classic dessert.

What do you need to make Persimmon Cheesecake Pound Cake Bars?

  • Dairy: cream cheese, butter, heavy cream, milk and sour cream – make sure the ingredients are at room temperature.
  • Dry Ingredients: white sugar, flour, salt, baking powder.
  • Extra Ingredients: Eggs and vanilla extract  – make sure the eggs are at room temperature.
  • Persimmon Jam Ingredients: ripe persimmons, sugar, cornstarch and water.
  • Tools: 9×13 baking dish – I have this one and I love it.

Persimmon Cheesecake Pound Cake Bars Recipe

How do you make Persimmon Jam?

Persimmon Jam is very easy to make, and I actually have a very detailed post to help you. Please check this recipe for Easy Persimmon Jam.

LOOKING FOR MORE CHEESECAKE RECIPES? CHECK THESE OUT:

How to freeze Persimmon Cheesecake Pound Cake Bars:

You easily freeze these bars, make sure they have fully cooled and also were refrigerated for at least 6 hours, before you freeze them. Wrap bars tightly in aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag. Properly stored, they will maintain best quality for about 2 to 3 months.

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5 from 1 reviews

Persimmon Cheesecake Pound Cake Bars

Author: Catalina Castravet Serves: 12 bars
Prep time: 30 minutes Cook time: 1 hour 20 minutes Total time: 1 hr 50 mins

Ingredients

Vanilla Pound Cake:

Cheesecake Layer:

Easy Persimmon Jam Recipe:

Instructions

Vanilla Pound Cake:

New York Cheesecake Layer:

Easy Persimmon Jam Recipe:

Bake:

Nutrition information

Calories: 431 Carbohydrates: 86 Protein: 11 Fat: 5 Saturated Fat: 2 Cholesterol: 79 Sodium: 404 Potassium: 257 Fiber: 1 Sugar: 65 Vitamin A: 255 Vitamin C: 5.2 Calcium: 214 Iron: 2.3
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Comments

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Gayle @ Pumpkin 'N Spice

These are such gorgeous bars, Katalina! I love that you combined cheesecake and pound cake. What a delicious treat!

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[email protected]'s Recipes

Can't get enough of persimmons these days! These cheesecake bars look splendid and beautiful clicks, as always!

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Jen | Baked by an Introvert

I am so excited that persimmons are in season! I made a tart with them over the weekend. These cheesecakes pound cake bars looks delightful. I must try them.

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OMG a tart sounds so good, I must try it!

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Anu-My Ginger Garlic Kitchen

Absolutely in love with persimmons these days! And these cheesecake bars look absolutely divine. Can't wait to try!

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Thanks Anu, I can't get enough of them while in season.

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[email protected]

These bars look amazing & I can't believe I missed the persimmon jam recipe.. Here in Spain they call them "caquis" and I've never really liked them but making jam is genius!!

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Cathleen @ A Taste Of Madness

You seriously make the best desserts :) Persimmon in a cheesecake.. why have I never thought of this before??

Reply

Thanks Cathleen.

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Jessica - The Novice Chef

Holy gorgeous! Love these photos!!

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Thank you Jessica.

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Beverley @ sweaty&fit

I am so intrigued and excited about this recipe!! It looks amazing! Also persimmon jam? Saving that for later. Persimmons are going to be a huge staple in my winter diet :)

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Thanks Beverly, I am so obsessed with persimmons.

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Ciao Florentina

This looks amazing and beautiful and delicious! Yummed and Pinned !

Reply

Thank you for the Pin love my friend.

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