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2 cups chopped walnuts
1/3 cup brown sugar
3 tablespoons melted butter

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

1 1/4 cups sour cream
3 tablespoons white sugar
1 teaspoon vanilla extract


*Preheat oven to 325 degrees F (165 degrees C).

*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.

*Bake in the preheated oven for 12 minutes. Set aside to cool completely.

*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.

*Bake in the preheated oven until mostly set with the center being slightly jiggly, 60 to 75 minutes.

*While the cheesecake is baking, whisk together the 1 1/4 sour cream, 3 tablespoons 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.
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