Persimmon Cheesecake Pound Cake Bars
User Reviews
5.0
42 reviews
Excellent
Persimmon Cheesecake Pound Cake Bars
Report
Persimmon Cheesecake Pound Cake Bars are creamy and flavorful. They are made with a layer of buttery pound cake topped with New York cheesecake and persimmon jam swirls.
Share:
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
- 1 1/2 cups persimmon jam
Add to Shopping List
Instructions
- Preheat oven to 350 degrees F.
Vanilla Pound Cake:
- Cover the bottom of a 9x13-inch baking pan with parchment paper and grease with butter. Sprinkle a little flour on the bottom and sides of the dish.
- In a medium bowl, mix dry ingredients: flour, salt, and baking powder. Set aside.
- In the bowl, use an electric mixer fitted with the wire attachment to cream butter until fluffy, for 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, one 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.
- 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 attachment, mix cream cheese with sugar until smooth.
- Add the milk, then mix 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 over the pound cake layer and level it with a spatula.
- Add dollops of persimmon jam 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 or until a toothpick inserted in the center of the cake comes out clean. The sides will start to turn brown, and the middle will not giggle. Start checking after 50-60 minutes.
- Remove from the oven and let the cake cool entirely in the pan.
- Garnish with powdered sugar, cut into bars, and serve.
- Store bars in an airtight container in the fridge for 3-5 days.
Nutrition Information
Show Details
Calories
431kcal
(22%)
Carbohydrates
86g
(29%)
Protein
11g
(22%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
79mg
(26%)
Sodium
404mg
(17%)
Potassium
257mg
(7%)
Fiber
1g
(4%)
Sugar
65g
(130%)
Vitamin A
255IU
(5%)
Vitamin C
5.2mg
(6%)
Calcium
214mg
(21%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 12bars
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 86g | 29% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 79mg | 26% |
| Sodium | 404mg | 17% |
| Potassium | 257mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 65g | 130% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 5.2mg | 6% |
| Calcium | 214mg | 21% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
Other Recipes
You'll Also Love
