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Persimmon Cheesecake
Persimmon Cheesecake
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Prep Time:
25 minutes
Cook Time:
82 minutes
Total Time:
347 minutes
Persimmon cheesecake with walnut crust - a delightful, airy treat!
Ingredients:
  • 2 cups chopped walnuts
  • 0.33333334326744 cup brown sugar
  • 3 tablespoons melted butter
  • 2 cups pureed persimmons
  • 3 (8 ounce) packages cream cheese, softened
  • 1.25 cups white sugar
  • 0.75 cup sour cream
  • 0.25 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 6 eggs
  • 1.25 cups sour cream
  • 3 tablespoons white sugar
  • 1 teaspoon vanilla extract
Instructions:
  • Preheat your oven to 325°F (165°C) for the perfect bake.
  • Finely chop the walnuts in a food processor. Combine them in a bowl with brown sugar and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
  • After placing in the preheated oven, let it bake for 12 minutes until golden brown. Allow to cool completely before enjoying.
  • In a food processor, blend persimmons, cream cheese, 1 1/4 cup sugar, sour cream, cinnamon, and ginger until smooth. Remember to scrape the edges of the bowl occasionally. Add eggs one by one, processing until fully mixed. Pour the mixture over the cooled crust.
  • Bake in the oven until the center is slightly jiggly, 60 to 75 minutes.
  • While the cheesecake is baking, combine 1 1/4 cups sour cream, 3 tablespoons white sugar, and vanilla extract. Pour over the hot cheesecake and bake for an additional 10 minutes. Let it cool, cover with foil, and refrigerate for 4 to 8 hours or overnight before serving.

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