Persimmon Cheesecake

Persimmon Cheesecake

12
schmecktgut 1

"This light and delicious cheesecake is made with fresh persimmons and a walnut crust."

Ingredients

5 h 47 m {{adjustedServings}} servings 615 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 615 kcal
  • 31%
  • Fat:
  • 44 g
  • 68%
  • Carbs:
  • 48.8g
  • 16%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 179 mg
  • 60%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Chop the walnuts in a food processor until fine. Mix together in a bowl with the brown sugar and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
  3. Bake in the preheated oven for 12 minutes. Set aside to cool completely.
  4. Combine the persimmons, cream cheese, 1 1/4 cup sugar, 3/4 cup sour cream, cinnamon, and ginger in a food processor. Blend in processor until smooth, stopping occasionally to scrape edges of food processor bowl with a spatula. Add the eggs, one at a time, and process until fully incorporated. Pour the mixture over the cooled crust.
  5. Bake in the preheated oven until mostly set with the center being slightly jiggly, 60 to 75 minutes.
  6. While the cheesecake is baking, whisk together the 1 1/4 sour cream, 3 tablespoon white sugar, and vanilla extract. Spread evenly over the cheesecake while still hot and return to oven another 10 minutes. Allow to cool completely. Loosely cover with aluminum foil and refrigerate 4 to 8 hours or overnight before serving.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

12
  1. 13 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I made this recipe and it was fantastic, but a little soggy/runny which is due to the fact that the persimmon puree is really juicy. The only thing I would do differently next time is to drain ...

I just made this last night, and it was fantastic. I rarely give a recipe five stars, but this earned it. I disagree with the reviewers who said that it was too runny, or didn't have enough pers...

This cheesecake was very good. My entire family raved about it. The only thing different that I did was that I added a dash of all spice the sour cream mix that goes on top of the cheesecake. Wi...