Persimmon Cheesecake
Persimmon Cheesecake. A light and creamy New York Style Cheesecake made with fresh persimmons and your favorite warm holiday spices. Take advantage of this wonderful fruit—in season October through February☼.
What does a persimmon taste like?
How to make Persimmon Cheesecake
For the Crust:
- Preheat oven to 325°
- Combine gingersnap crumbs, pecans, 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; set aside.
For the Persimmon Filling:
- In a large mixing bowl, combine cream cheese, sugar, flour,cloves, nutmeg, cinnamon and salt.
- Beat until creamy.
- Add on egg at a time, beating well after each addition.
- Beat in persimmon pulp and vanilla.
- Pour mixture into prepared crust, and place on a baking sheet lined with parchment paper.
- Bake for 1 hour; turn oven off, and let stand in oven with door closed for 1 hour.
- Remove from oven.
- Place in refrigerator to cool completely.
- Release sides of pan, sprinkle on toasted pecans and serve.
MORE RECIPES USING PERSIMMONS
How to pulp persimmons
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.
How to Toast Pecans
- Place chopped pecans in a skillet (do not crowd pecans).
- Heat on medium high (watch them, it doesn’t take long for them to burn)
- Stir occasionally
- When the nuts have brown areas and the nutty aroma is present they are done
10 MORE CHEESECAKE RECIPES
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- ALMOND JOY CHEESECAKE
- BANANA CHEESECAKE
- PECAN PIE CHEESECAKE
- PUMPKIN CHEESECAKE
- CHAI SPICE CHEESECAKE
- S’MORE CHEESECAKE
- APPLE CRUMB CHEESECAKE
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Persimmon Cheesecake
A light and creamy New York Style Cheesecake made with fresh persimmons and your favorite warm holiday spices.
Ingredients
For the Crust:
- 1½ cups gingersnap crumbs
- 1 cup finely chopped pecans
- 1/3 cup granulated sugar
- ½ cup unsalted butter, melted
For the Persimmon Filling:
- 4 (8 ounce) blocks cream cheese, softened
- 1½ cups granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon cinnamon
- 1/8 teaspoon salt
- 4 large eggs
- 1 cup persimmon pulp
- 2 teaspoons vanilla extract
For the Garnish:
- 2/3 cup toasted pecans, chopped
Instructions
For the Crust:
- Preheat oven to 325°
- Combine gingersnap crumbs, pecans, sugar and melted butter, 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 blended until everything was combined.
- Press crumb mixture into bottom and up sides of a 9-inch spring form pan; set aside.
For the Persimmon Filling:
- In a large mixing bowl, combine cream cheese, sugar, flour, cloves, nutmeg, cinnamon and salt.
- Beat until creamy.
- Add on egg at a time, beating well after each addition.
- Beat in persimmon pulp and vanilla.
- Pour mixture into prepared crust, and place on a baking sheet lined with parchment paper.
- Bake for 1 hour; turn oven off, and let stand in oven with door closed for 1 hour.
- Remove from oven.
- Place in refrigerator to cool completely.
- Release sides of pan, sprinkle on toasted pecans and serve.
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Wow–all your cheesecake recipes look fantastic! I’ve never heard of persimmon cheesecake before, but it sounds and looks really good–thank you so much for sharing the recipe with us.
I wonder what they cost in NY… but I must try this cake it looks so amazing. You are sharing this today on foodie friday?
These flavors sound awesome together! Thanks for sharing, Sheryl at Foodie Friends Friday!
It says for the filling to mix sugar but doesn’t give an amount of sugar needed for the filling
Hi, It’s 1 1/2 cups of granulated sugar. Thanks for catching that! 🙂
This recipe is spot-on perfect. I used it and it turned out EXCELLENT.
That’s GREAT news Greg! Thanks for your comment! 🙂
Thank you for reposting your persimmon cheesecake. It is a favorite for my family. Plus I get awesome comments whenever I make it. I was In shock when it was taken down last week. I had made one but I still had to make another for a friend. I had to wing my second one. I forgot a few spices but it came out ok. I’m so happy my daughter emailed you. I will copy it this time so I never lose it again.
Hi Phyliss, I’m so sorry I took it down to add new pictures. Never fear it’s not going anywhere again. Merry Christmas!?
It’s persimmon time here. I’m making your cheesecake again, but how much egg white do you use in the crust?
Hi Phyllis, I don’t know how that got into the instructions. I took it out. Thanks for the heads up. ENJOY♥
I made this yesterday using wild persimmons from the trees in our woods. It is AMAZINGLY delicious. I didn’t have pecans on hand so I made it without nuts, the next time I make it I will make certain to have some to use. I love to make things with wild foods I forage from our property, this will become my go to recipe for each years persimmon harvest. Thank you!
That’s so cool! Persimmons are expensive here in Tucson AZ. If you liked that recipe then you are going to LOVE these cookies. The recipe has been passed down from my husbands grandma is a family holiday favorite. PERSIMMON COOKIES