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

Recipe Summary

prep:
25 mins
cook:
1 hr 22 mins
additional:
4 hrs
total:
5 hrs 47 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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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/29/2008
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. Read More
(118)

Most helpful critical review

Rating: 1 stars
10/25/2016
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. Read More
(3)
17 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 4
Rating: 5 stars
12/29/2008
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. Read More
(118)
Rating: 5 stars
10/25/2016
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 served it with fresh whipped cream. Awesome cheesecake. Can't wait to serve it to friends. Read More
(47)
Rating: 5 stars
11/17/2008
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!!! Read More
(42)
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Rating: 5 stars
10/25/2016
Cheesecake 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. Read More
(23)
Rating: 4 stars
11/30/2008
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. Read More
(22)
Rating: 5 stars
11/27/2008
Wonderful recipe and easy to follow. I used gramcracker crust because I don't like walnuts. Tasts great. Read More
(11)
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Rating: 5 stars
10/25/2016
I loved this cheesecake! Read More
(10)
Rating: 5 stars
01/10/2011
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 typical graham cracker crust but the bottom came out a bit sticky & gooey... made me love it more. Read More
(5)
Rating: 5 stars
10/25/2016
I added a picture of one with toffee bits on top...my 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 You. I had 12 persimmons from my produce co-op getting ripe on my counter and I intended to give them away. Now I am glad I tried this recipe! Read More
(5)
Rating: 1 stars
10/25/2016
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. Read More
(3)
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