Persimmon Cheesecake Recipe
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Persimmon Cheesecake

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

Rating: This weblink has been rated 6 times with an average star rating of 4.8 Read Reviews (6)

Rate/Review | 282 people have saved this

What to Drink?

Wine Sparkling wine
Hot Non-Alcoholic Coffee
Prep Time:
25 Min
Cook Time:
1 Hr 22 Min
Ready In:
5 Hrs 47 Min

Servings  (Help)

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Original Recipe Yield 1 cheesecake
 

Ingredients

  • 2 cups chopped walnuts
  • 1/3 cup brown sugar
  • 3 tablespoons melted butter
  •  
  • 2 cups pureed persimmons
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/4 cups white sugar
  • 3/4 cup sour cream
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 6 eggs
  •  
  • 1 1/4 cups sour cream
  • 3 tablespoons white sugar
  • 1 teaspoon vanilla extract

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 616 | Total Fat: 44g | Cholesterol: 192mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2008 by Theresa Nicholson 
I made this recipe and it was fantastic, but a little soggy/runny which is due to the fact... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 17, 2008 by O.G. Pebbles 
This cheesecake was very good. My entire family raved about it. The only thing different that... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2008 by Joelissa 
Quite tasty. The persimmon flavor was almost too subtle and the cheesecake a bit eggier than I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 27, 2008 by fnggrant 
Wonderful recipe and easy to follow. I used gramcracker crust because I don't like walnuts.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2009 by JULESMICHY 
I just made this last night, and it was fantastic. I rarely give a recipe five stars, but this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2009 by ingrid 
I loved this cheesecake! Although the persimmon that I used turned out to actually be... MORE

 
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