Persimmon Cheesecake Recipe

Directions

Preheat oven to 325 degrees F (165 degrees C).

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.

Bake in the preheated oven for 12 minutes. Set aside to cool completely.

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.

Bake in the preheated oven until mostly set with the center being slightly jiggly, 60 to 75 minutes.

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.

Nutrition

Amount Per Serving (12 total)

Calories

615 cal

31%

Fat

44 g

68%

Carbs

48.8 g

16%

Based on a 2,000 calorie diet

Reviews (11)

Rate This Recipe

113

Theresa Nicholson

Dec. 29, 2008

"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 the li..." See morequid from the persimmon puree, just like you would for fresh pumpkin puree before making a pie/pumpkin cheesecake. If you are not familiar with that, just line a collander/strainer with 2-3 sheets of good quality paper towell or cheesecloth and let sit in another bowl over night. You'll be surprised to see the amount of liquid that has drained out into the "catch" bowl. The cheesecake will turn out much better after draining the excess liquid."

JULESMICHY

Oct. 23, 2009

"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 persimmon ..." See moretaste. I didn't strain my persimmon puree at all, and my cheesecake had the perfect, creamy texture and a whole lot of persimmon taste. Since I used a crushed gingersnap cookie crust, I omitted the ginger in the cake and used 1/2 tsp of cinnamon and 1/4 tsp of nutmeg instead. I also didn't do the sour cream topping. Instead I'm serving it with fresh whipped cream. Awesome cheesecake. Can't wait to serve it to my friends tonight."

O.G. Pebbles

Nov. 17, 2008

"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. With the..." See more luxury of having a persimmon tree in my backyard, I will be able to bake this cheesecake often!!!"

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