Persimmon Cheesecake Recipe -
Persimmon Cheesecake Recipe
  • READY IN ABOUT 6 hrs

Persimmon Cheesecake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 cheesecake Change Servings
  • PREP

    25 mins
  • COOK

    1 hr 22 mins

    5 hrs 47 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
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 liquid 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.

Most Helpful Critical Review
Jan 14, 2012

Disaster! The recipe should've said to blend cream cheese first and then slowly add the persimmon pulp. I tried this to the letter "combine" and the consistency was like ricotta cheese.


13 Ratings

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 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.

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 luxury of having a persimmon tree in my backyard, I will be able to bake this cheesecake often!!!

Nov 11, 2009

Nobody mentioned how HARD it would be to get seeds out of persimmons. I used the small fruit from a neighbors tree. I made the mistake of glopping them into a bowl. Then had to spread them out tablespoon by tablespoon on my hand to de-seed. Second batch I cut individually in half and removed seeds. No way this glop would go thru colander, mine were not runny at all. Cheesecake, however was worth it. Crust delicious and held together (while chilled too) I held back about a cup of persimmons and mixed with caramel sauce, warmed in the microwave and drizzled on top, left off the sour cream. I also cooked it in a water bath. Great recipe for flavor.

Nov 30, 2008

Quite tasty. The persimmon flavor was almost too subtle and the cheesecake a bit eggier than I prefer. Next time I'll make extra persimmon puree and save to pour over the top as a garnish for both looks and flavor.

Nov 27, 2008

Wonderful recipe and easy to follow. I used gramcracker crust because I don't like walnuts. Tasts great.

Sep 29, 2009

I loved this cheesecake! Although the persimmon that I used turned out to actually be tomatillos. I was unfamiliar with both foods. The cheesecake was still the best one I've ever had!


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  • Calories
  • 615 kcal
  • 31%
  • Carbohydrates
  • 48.8 g
  • 16%
  • Cholesterol
  • 179 mg
  • 60%
  • Fat
  • 44 g
  • 68%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 11.5 g
  • 23%
  • Sodium
  • 244 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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