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. 
Click here for the persimmon jam recipe.
Click here for the bar recipe.
Frequently Asked Questions
Can I substitute the persimmon jam with another type of jam?
Yes, you can substitute the persimmon jam with other fruit jams like apricot or peach, but the flavor profile will change.
What type of cream cheese is best for the cheesecake layer?
Using full-fat cream cheese will yield the creamiest texture for the cheesecake layer, ensuring it blends well with the persimmon jam.
How long should I bake the pound cake layer before adding the cheesecake layer?
Bake the pound cake layer for about 20-25 minutes until it is set but not fully browned, then add the cheesecake layer on top.
