Persimmon Cheesecake

Lady Behind The Curtain - Persimmon Cheesecake

If you live in an area where persimmons are grown or even better know someone with a tree you are lucky.  Persimmons are VERY expensive in Tucson.  I am lucky though because I  have family in California so when they come to visit in the Fall I always beg for persimmons.  This thick New York Style Cheese is DELICIOUS!

First lets address how you process a persimmon.

I always freeze mine, then defrost them when I am ready to use them.  NOTE:  I have persimmons in the freezer for a year and they are still just as fresh as the day I put them in there.  This way the pulp will be soft and ripe for use.

Lady Behind The Curtain - Persimmon Cheesecake

Peel off the orange flesh by running your thumb around the inner edge and releasing the pulp.

Add all the pulp to a food processor and pulse until smooth.  That’s it.  You are now ready to use your pulp for any persimmon recipe.  NOTE:  Even after the persimmons have been in the freezer for a year I will put some of the pulp BACK into the freezer in a labeled container.

Lady Behind The Curtain - Persimmon Cheesecake

Persimmon Cheesecake Recipe


2-1/2 cups gingersnap crumbs

1 cup finely chopped pecans

1-1/2 cups plus 1/3 cup sugar, divided

6 tablespoons butter, melted

1 egg white, lightly beaten

4 – 8 ounce cream cheese, softened

2 tablespoons all-purpose flour

4 eggs

1 cup persimmon pulp

2 teaspoon vanilla extract

1/2 teaspoon cinnamon


Preheat oven to 325 degrees.  Combine gingersnap crumbs, pecans, 1/3 cup sugar, melted butter, and egg white, stirring until well combined.  TIP: I put the gingersnap cookies and ground them up in a food processor along with the pecans.  Then added the sugar, melted butter and egg white and blended until everything was combined.  Press crumb mixture into bottom and up sides of a 9-inch spring form pan.  Bake for 10 minutes; let cool.

In a large mixing bowl, combine cream cheese, remaining 1-1/2 cups sugar, and flour.  Beat until creamy.  Add eggs, one at a time, beating well after each addition.  Beat in persimmon pulp, vanilla, and cinnamon.  Pour mixture into prepared crust, and place on a baking sheet.  Bake for 1 hour; turn oven off, and let stand in oven with door closed for 2 hours.  Remove from oven.  Run a knife around edges of cheesecake to release sides.  Place in refrigerator to cool completely.  Release sides of pan and serve.  This recipe is from the Southern Lady September/October 2012 Magazine.

Lady Behind The Curtain - Persimmon Cheesecake







FRIDAY:  Weekend Wrap Up @ Tatertots and JelloFriday Favorites @ Simply Sweet HomeWeekend Show Off Party @ Ladybird Ln.; Pitty Party @ Thirty Handmade DaysFoodie Friday @ Rattlebridge Farm I’m Lovin’ It Fridays @ Tidy Mom; Friday Flair @ WhipperBerryFoodie Friday @ Simple Living with Dian Balch;  Foodie Friday Friends @ A ‘Lil Country Sugar

SATURDAY:   Strut Your Stuff Saturday @ Six Sisters StuffShow and Tell Saturdays @ Be Different Act Normal; Sweet Saturday @ Gingerbread; Saturday Nite Special @ Funky Junk Interiors ;Sweets for Saturday @ Sweet as Sugar Cookies; Sweet Treats & Swanky Stuff Thursday Link Party @ Something Swanky;

SUNDAY: Think Pink Sundays @ Flamingo Toes; Sunday Linky Party @ Petite HermineChurch Supper @ Everyday Moms Meals; Sundae Scoop Link Party @ I Heart Naptime; Nifty Thrifty Sunday @ Nifty Thrifty Things; Scrumptious Sunday Link Party @ Addicted To Recipes;Heavenly Treats Sunday @ Pamela’s Heavenly Treats: Sweet Confessions Sunday Link Party @ Mommy’s Sweet Confessions;


Persimmon Cheesecake — 3 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>