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 taste. 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.

Reviewed On: Oct. 23, 2009

I didn't have any chicken bouillon, so I used 4 cups of stock instead. It still tasted a little bland, so I added some "Fox Point Seasoning" from Penzeys Spices. Terrific soup, warm and hearty on a cold day. Would be better if the tips were reserved and added back in after pureeing.

Reviewed On: Oct. 11, 2009

Mmmm, this was fantastic. I often have the complaint that pumpkin bread doesn't taste pumpkin-y enough. No problem here! The pumpkin flavor really comes through. I was worried about using a full teaspoon of nutmeg, but I went with it and I'm glad I did. The nutmeg flavor is definitely present, but doesn't overpower the other flavors like I was afraid it might. Instead it gives it a warm, fragrant bite.

Reviewed On: Sep. 19, 2009