%3Amax_bytes(150000)%3Astrip_icc()%2F1663649-389a50998ab447fda3a9deff9f4ceb41.jpg&w=3840&q=75)
Persimmon Cheesecake
Prep
25 mins
Cook
1 hr 22 mins
Servings
12
Difficulty
Hard
This persimmon cheesecake has become my favorite fall dessert to make, and I love sharing it because it's surprisingly straightforward despite looking fancy. The beautiful golden puree from fresh persimmons gives the cheesecake a subtle sweetness and gorgeous color, plus persimmons are packed with vitamin C and fiber that make this indulgence feel a bit more wholesome. What I really appreciate is how quickly it comes together in just about two hours from start to finish, and the simple walnut crust requires nothing more than a food processor and a mixing bowl. The warm spices of cinnamon and ginger complement the fruit perfectly, creating something that tastes like autumn in every bite.
Ella x
Ingredients
- 22 cups chopped walnuts
- ⅓ cup brown sugar⅓ cup brown sugar
- 33 tablespoons melted butter
- 22 cups pureed persimmons
- 33 (8 ounce) packages cream cheese, softened
- 11 ¼ cups white sugar
- ¾ cup sour cream¾ cup sour cream
- ¼ teaspoon ground cinnamon¼ teaspoon ground cinnamon
- ½ teaspoon ground ginger½ teaspoon ground ginger
- 66 eggs
- 11 ¼ cups sour cream
- 33 tablespoons white sugar
- 11 teaspoon vanilla extract
Detail level
Instructions
- 1
Preheat oven to 325 degrees F (165 degrees C).
- 2
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.
- 3
Bake in the preheated oven for 12 minutes. Set aside to cool completely.
- 4
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.
- 5
Bake in the preheated oven until mostly set with the center being slightly jiggly, 60 to 75 minutes.
- 6
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Griddled harissa halloumi with lentil, pomegranate, courgette & mint
This is one of my go to dishes when I want something that feels special but doesn't demand hours in the kitchen. The beauty of it is that everything comes together in under 40 minutes, so it's perfect for a weeknight dinner that still impresses. I love how the warm, salty halloumi contrasts with the bright pomegranate and fresh mint, while the harissa adds this wonderful spiced kick. Puy lentils are a real winner here too, packed with fibre and protein to keep you satisfied. It's simple, vibrant, and honestly costs far less than ordering takeaway.
Tropical Quinoa (Ww)
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Reviews
Sign in to write a review.