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3 stars (6 ratings)

Persimmon Cheesecake

You'll love this classic New York cheesecake, nestled in a spicy gingersnap crust, and topped with a sweet and seasonal persimmon topping!
Prep Time45 minutes
Cook Time1 hour 55 minutes
Chill Time2 hours
Total Time4 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: persimmon cheesecake
Servings: 10 servings
Calories: 500kcal

Ingredients

For the Cheesecake

For the Topping

Instructions

To Make the Cheesecake:

  • Preheat the oven to 400 degrees F.  Lightly mist an 8-inch (straight-sided) cake pan with nonstick spray, and line with a circle cut from parchment.
  • Process the gingersnaps finely in a food processor.  Stir in the melted butter, and press the mixture into the bottom of the prepared pan.
  • In a large mixing bowl, mix the cream cheese, sugar, and flour on medium speed until well combined.
  • Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
  • Stir in the egg yolk, cream, vanilla, and salt, and pour the mixture over the gingersnap crust.
  • Place the cheesecake pan into a larger pan, and fill the larger pan with about an inch or two of hot water.  Bake for 20 minutes, then lower the oven temperature to 200 degrees F and bake for an additional 75-90 minutes, or until the cheesecake is set around the edges but still slightly jiggly towards the center.
  • Turn the oven off and prop the door open with a wooden spoon.  Allow the cheesecake to come to room temperature.  Chill completely in the refrigerator before inverting onto a serving platter.  Top with persimmon and whipped cream.

To Make the Topping:

  • Core the persimmons and chop them roughly.  Place them in a small pot along with the sugar and water.  Cook over medium-low heat, stirring occasionally, until they are very soft.
  • Puree the mixture in a blender or food processor, until smooth.  Stir in the lemon juice.  Spread the mixture in an even layer over the cheesecake.
  • Whip the cream and powdered sugar until soft peaks form.  Pipe rosettes around the edge of the cheesecake.

Nutrition

Calories: 500kcal | Carbohydrates: 40g | Protein: 8g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 188mg | Sodium: 373mg | Potassium: 172mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1344IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg