Description
Delightfully rich and creamy Persimmon Cheesecake Pound Cake Bars combine a dense vanilla pound cake base with a luscious New York-style cheesecake layer swirled with sweet persimmon jam. These bars are perfect for a decadent dessert or special occasion treat, offering a harmonious blend of textures and flavors baked to perfection in a 9x13-inch pan.
Ingredients
Vanilla Pound Cake
- 2 sticks unsalted butter, room temperature (plus more for greasing 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
New York 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
- 1 1/2 cups persimmon jam
Instructions
- Preheat: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking.
- Prepare Pan: Line a 9x13-inch baking pan with parchment paper. Grease the parchment and lightly dust the sides and bottom of the pan with flour to prevent sticking.
- Mix Dry Ingredients (Pound Cake): In a medium bowl, whisk together 2 cups flour, 1/2 teaspoon salt, and 1/2 teaspoon baking powder. Set aside.
- Cream Butter: Using an electric mixer fitted with a wire attachment, beat 2 sticks of room temperature butter on medium speed until fluffy, about 1 minute.
- Add Sugar and Vanilla: Gradually add 2 cups granulated sugar and 1 teaspoon vanilla extract to the butter. Whisk until well combined, scraping down the sides as needed.
- Add Eggs: Add 3 eggs one at a time, beating well after each to fully incorporate.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredients and 1/2 cup heavy cream to the butter mixture, beginning and ending with the flour mixture. Mix gently, scraping the bowl to ensure everything is combined evenly.
- Pour Pound Cake Batter: Transfer the batter into the prepared baking pan and smooth the surface with a spatula.
- Make Cheesecake Layer: In a clean bowl with an electric mixer, beat 16 oz cream cheese and 3/4 cup sugar until smooth and creamy.
- Add Milk and Eggs: Pour in 1/3 cup whole milk, then add 2 eggs one at a time, mixing just enough between additions. Stop and scrape the bowl thoroughly.
- Whisk in Remaining Ingredients: Add 1/2 cup sour cream, 1 teaspoon vanilla extract, and 1/2 cup all-purpose flour. Whisk until the mixture is smooth and lump-free.
- Layer Cheesecake Mixture: Spoon the cheesecake batter evenly over the pound cake layer and level it with a spatula.
- Add Persimmon Jam Swirls: Dollop 1 1/2 cups persimmon jam on top of the cheesecake layer. Using a fork, swirl the jam into the cheesecake layer to create a marbled effect.
- Bake: Place the pan in the oven and bake for 60 to 80 minutes. Start checking at 50-60 minutes by inserting a toothpick in the center, which should come out clean when done. The edges will turn golden brown and the center should be set without any jiggle.
- Cool: Remove the cake from the oven and allow it to cool completely in the pan to set properly.
- Garnish and Serve: Once cooled, dust the top with powdered sugar, cut into bars, and serve.
- Storage: Keep the bars in an airtight container in the refrigerator for 3-5 days to maintain freshness.
Notes
- Room temperature ingredients help achieve a smoother batter and even baking.
- Using parchment paper and greasing the pan ensures easy removal of the bars.
- Check the bars starting at 50 minutes to prevent overbaking.
- Persimmon jam adds a seasonal flavor; substitute with your favorite fruit jam if unavailable.
- Bars can be refrigerated or frozen for longer storage; thaw in the fridge before serving.
