Rating: 4 stars
17 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 4

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

Recipe Summary

cook:
1 hr 22 mins
additional:
4 hrs
total:
5 hrs 47 mins
prep:
25 mins
Servings:
12
Yield:
1 cheesecake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • 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 Facts

615 calories; protein 11.5g; carbohydrates 48.8g; fat 44g; cholesterol 179.1mg; sodium 244mg. Full Nutrition
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