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Persimmon Cheesecake

November 11, 2010

For those of you who get a Bountiful Basket you may have gotten some persimmons. For those of you who do not know what a persimmon is, see the pic below. Since I had no idea what to do with them I found myself a delicious looking cheesecake recipe. So this was my first attempt at a cheesecake and I was impressed with how well it turned out.

So to make the cheesecake, I just cut them in half and stuck them in my blender until they were nice and juiced.

Then I added the sour cream and cream cheese.

Next the dry ingredients. Then the eggs one at a time.

Poured into the prepared crust and baked.

2 cups pureed persimmons
3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
3/4 cup sour cream
1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
6 eggs
2 graham cracker crusts (I tried one store bought and made one. The one I made tasted way better)
1. Preheat oven to 325 degrees F.

2. Combine the persimmons, cream cheese, sugar, 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.

3. Bake in the preheated oven until mostly set with the center being slightly jiggly, 40 – 60 minutes.

4. Loosely cover with aluminum foil and refrigerate 4 to 8 hours or overnight before serving.

Recipe from

4 Comments leave one →
  1. November 11, 2010 8:40 pm

    how does it taste?

  2. November 11, 2010 8:43 pm

    I thought it was good, and I am a plain cheesecake fan. It seemed to resemble a pumpkin pie sort of, which can never be a bad thing in my book.

  3. November 20, 2010 4:41 pm

    I'm going to make this tonight instead of the cookie recipe my mom sent me. 🙂

  4. November 21, 2010 8:05 am

    You are going to LOVE it!!!!

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