Persimmon Cheesecake

Recipe View Preheat oven to 325°F (165°C). (5 minutes)

Recipe View In a food processor, pulse the walnuts until finely ground. In a medium bowl, combine the ground walnuts, brown sugar, and melted butter. Press evenly into the bottom of a 9-inch springform pan. (10 minutes)

Recipe View Bake the crust in the preheated oven for 12 minutes. Remove from oven and let cool completely. (25 minutes)

Recipe View In a food processor, combine the persimmon puree, softened cream cheese, 1 1/4 cups granulated sugar, 3/4 cup sour cream, cinnamon, and ginger. Process until smooth, scraping down the sides as needed. With the processor running, add the eggs one at a time, processing until each egg is fully incorporated. (15 minutes)

Recipe View Pour the persimmon mixture over the cooled walnut crust. (5 minutes)

Recipe View Bake in the preheated oven for 60-75 minutes, or until the cheesecake is mostly set but the center still has a slight jiggle. (75 minutes)

Recipe View While the cheesecake is baking, prepare the topping: In a small bowl, whisk together the 1 1/4 cups sour cream, 3 tablespoons granulated sugar, and vanilla extract until smooth. (5 minutes)

Recipe View Once the cheesecake is done, spread the sour cream topping evenly over the hot cheesecake. Return the cheesecake to the oven and bake for another 10 minutes. (15 minutes)

Recipe View Turn off the oven and let the cheesecake cool completely in the oven with the door slightly ajar. (1 hour)

Recipe View Once cooled, loosely cover the cheesecake with aluminum foil and refrigerate for at least 4 hours, or preferably overnight, before serving. (4 hours)