Persimmon Cheesecake Pound Cake Bars
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Two classic desserts are combined into these creamy and flavorful Persimmon Cheesecake Pound Cake Bars that make one decadent and irresistible dessert. A layer of pound cake, topped with Cheesecake and persimmon jam swirls.
Happy Happy Monday! How is everyone doing? I am looking forward to a great week ahead! The Thanksgiving is right around the corner, and I am busy as a bee planning the menu. These Persimmon Cheesecake Pound Cake Bars may make an appearance as well! They are just too good to be skipped.
Easy Persimmon Jam Recipe
I am a huge fan of New York Cheesecake and Pound Cake, and just a few weeks ago I made a Persimmon Jam that turned out so flavorful and delicious. I decided to combine two of my all time favorite desserts and this is how the Persimmon Cheesecake Pound Cake Bars were born.
Firs, its a layer of buttery vanilla pound cake, that is dense and rich. The pound cake is topped with a creamy layer of New York Cheesecake to which I added a hefty amount of persimmon jam. This combo is out of this world. Each bite is loaded with dense pound cake, scrumptious cheesecake and a sweet and flavorful persimmon jam swirl. Truly, the most fabulous bars I have had in a while.
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These Persimmon Cheesecake Pound Cake Bars have been a huge success in our house, if you leave them at room temperature the cheesecake will soften and the bars will have a very soft and light texture. However, I prefer mine straight from the fridge, that way you can truly taste the dense texture of the pound cake and the chilled cheesecake layer is just perfect.
These bars can be made with any jam, a delicious alternative would be to use raspberry jam. I went for the persimmon version since they are in season and I am honestly in love with them, I can’t get enough! These Persimmon Cheesecake Pound Cake Bars are very seasonal, and they are such a nice change from all the pumpkin recipes floating around these time of the year.
Husband, toddler and mother in law approved, these Persimmon Cheesecake Pound Cake Bars are guaranteed to be a success.
Just try one of these Persimmon Cheesecake Pound Cake Bars for yourself and you will find yourself reaching for more!
- [b]Vanilla Pound Cake:[/b]
- 2 sticks butter, room temperature (plus more for pan)
- 2 cups sugar
- 3 eggs
- 2 cups all-purpose flour
- 1/2 teaspoon fine salt
- 1/2 teaspoon baking powder
- 1/2 cup heavy cream
- 1 vanilla bean, seeds only
- [b]New York Cheesecake:[/b]
- 2 (8 ounce) packages cream cheese
- ¾ cup white sugar
- ⅓ cup whole milk
- 2 eggs
- ½ cup sour cream
- ½ cup all purpose flour
- 1 vanilla bean, seeds only
- [b]Easy Persimmon Jam Recipe:[/b]
- 1 cup persimmon puree (6 large persimmons, peeled)
- 1 cup sugar
- Juice of one lemon
- 2 tablespoons water
- 1 tablespoon corn starch
- Preheat oven to 350 degrees F.
- [b]Vanilla Pound Cake:[/b]
- In a medium bowl mix dry ingredients: flour, salt and baking powder. Set aside.
- In the bowl on an electric mixer fitted with the wire attachment cream butter until fluffy, 1 minute.
- Add sugar and vanilla bean seeds and whisk until combined, stopping and scraping the sides of the bowl as needed. Add the eggs, 1 at a time, beating after each addition.
- Add dry ingredients alternately with the heavy cream, starting with the flour and ending with the flour.
- Cover the bottom of a 9 inch baking pan with parchment paper and grease with butter. Sprinkle a little flour on the bottom of the dish and the sides.
- Pour the batter into the pan, and level it with a spatula.
- [b]New York Cheesecake Layer:[/b]
- In the bowl of an electric mixer, fitted with the wire attachemnt, mix cream cheese with sugar until smooth. Add the milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Stop and scrape the bowl sides and the bottom of the bowl, using a rubber spatula. Mix in sour cream, vanilla bean seeds and flour until smooth.
- Pour the cheesecake batter into the pan on top of the pound cake layer, and level it with a spatula.
- [b]Easy Persimmon Jam Recipe:[/b]
- Peel the persimmons, chop and place in a food processor. Pulse until you are left with a smooth puree.
- Transfer persimmon puree into a medium saucepan over medium-high heat and add the sugar. Boil for 15 minutes on medium heat, stirring occasionally.
- In a small bowl, mix water and corn starch until the corn starch is dissolved. Add the mixture to the persimmon puree followed by the lemon juice and boil on low – medium heat for another 15 minutes, (stirring occasionally), or until slightly thickened.
- Let the jam cool down to room temperature.
- Pour into sterilized jars and seal, store in the freezer. Or pour into mason jars, that can be closed airtight and store in the refrigerator for immediate consumption.
- Take one cup of persimmon jam, pour it on top of the cheesecake and with a fork create swirls, until the persimmon gets into the cheesecake.
- Bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean. The sides will start to turn brown, and the middle of the cake won’t giggle.
- Remove from oven and let the cake cool into the pan until it achieves room temperature.
- Garnish with powdered sugar, cut into bars and serve.
- Store bars into the fridge.
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These are such gorgeous bars, Katalina! I love that you combined cheesecake and pound cake. What a delicious treat!
Can’t get enough of persimmons these days! These cheesecake bars look splendid and beautiful clicks, as always!
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.
OMG a tart sounds so good, I must try it!
Absolutely in love with persimmons these days! And these cheesecake bars look absolutely divine. Can’t wait to try!
Thanks Anu, I can’t get enough of them while in season.
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!!
You seriously make the best desserts 🙂 Persimmon in a cheesecake.. why have I never thought of this before??
Thanks Cathleen.
Holy gorgeous! Love these photos!!
Thank you Jessica.
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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 🙂
Thanks Beverly, I am so obsessed with persimmons.
This looks amazing and beautiful and delicious! Yummed and Pinned !
Thank you for the Pin love my friend.
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