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Persimmon Cheesecake Pound Cake Bars
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Persimmon Cheesecake Pound Cake Bars

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.
Course Dessert
Cuisine American
Keyword Persimmon Cheesecake
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 12 bars
Calories 431kcal
Author Catalina Castravet

Ingredients

Vanilla Pound Cake:

  • 2 sticks unsalted butter room temperature (plus more to grease 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

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

Easy Persimmon Jam Recipe:

  • 6 large persimmons peeled and pureed
  • 1 cup sugar
  • 1 lemon juiced
  • 2 tablespoons water
  • 1 tablespoon cornstarch

Instructions

  • Preheat oven to 350 degrees F.

Vanilla Pound Cake:

  • 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, about 1 minute.
  • Add sugar and vanilla extract 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 alternating with the heavy cream, starting with the flour and ending with the flour. Scrape the sides and bottom of the bowl.
  • Cover the bottom of a 9x13 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.

New York Cheesecake Layer:

  • 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 sides and the bottom of the bowl, using a rubber spatula.
  • Whisk in sour cream, vanilla and flour until smooth.
  • Scoop the cheesecake batter on top of the pound cake layer, and level it with a spatula.

Easy Persimmon Jam Recipe:

  • Peel the ripe 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 cornstarch until the cornstarch 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.
  • Take one cup of persimmon jam, scoop it on top of the cheesecake layer and with a fork create swirls, until the persimmon gets into the cheesecake.

Bake:

  • Bake for 1 to 1 hour and 20 minutes, 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. Start checking after 50 minutes of baking.
  • Remove from oven and let the cake cool fully in the pan.
  • Garnish with powdered sugar, cut into bars and serve.
  • Store bars in and airtight container in the fridge for 3-5 days.

Nutrition

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