Persimmon Cheesecake

Persimmon Cheesecake

schmecktgut 1

"This light and delicious cheesecake is made with fresh persimmons and a walnut crust."
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5 h 47 m servings 615 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • 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.


  1. 13 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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.

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...

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 t...

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 bo...

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

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!

I added a picture of one with toffee bits on house smells like heaven and I only had a small lick from my fingertip and it is super yummy...can't wait till it chills! Thank You Thank Y...

Made this dessert for X-mas. Loved, loved it because it was my first trial utilizing persimmon. Lovely sweet fruit, not overpowering. Cut the recipe down to an 8" spring form. I made it w/ the t...