Keyword: persimmon cheesecake

Persimmon fruit is delicious in their natural state, but they also add wonderful moisture and flavor to baked goods. Fall and winter is the season for persimmons, and with persimmons you can make the most wonderful, sweet or savory things.

A good persimmon (at its peak) has a mild taste that has been described ‘honey-like’. Its texture is similar to that of an apricot and its skin is tougher than an apple.

For Fuyu persimmons, make sure they are very ripe. Peel them, chop them, and remove their seeds. Use a food processor to puree the fruit. If you have ripe persimmons but aren’t ready to make use of them yet, you can freeze the pulp for up to six months. Freeze the puree in 8-ounce containers or ice cube trays. You can add frozen persimmon pulp to smoothies right out of the freezer. If you want to bake with it, bring it to room temperature and use it when thawed.

These little minis are a wonderful mouthful of  light and creamy cheesecake made with fresh persimmon puree and warm holiday spices. Take advantage of this wonderful fruit—in season October through February.

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Mini Persimmon Cheesecakes

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Rating: 5
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Course

dessert

Cuisine

American

Keyword

persimmon cheesecake

Servings

MetricUS Imperial

Ingredients

Base

• 1 1/4 cups gingersnap cookie crumbs
• 2-3 Tbsp butter, melted

Cheesecake

• 250 gm cream cheese, softened
• 1/2 cup brown sugar, packed
• 1/2 cup persimmon puree
• 1 Tbsp sour cream
• 1 large egg
• 1 tsp pure vanilla
• 1/4 tsp EACH cinnamon & cardamom

Course dessert Cuisine American Keyword persimmon cheesecake Servings MetricUS Imperial Ingredients Base 1 1/4 cups gingersnap cookie crumbs 2-3 Tbsp butter, melted Cheesecake 250 gm cream cheese, softened 1/2 cup brown sugar, packed 1/2 cup persimmon puree 1 Tbsp sour cream 1 large egg 1 tsp pure vanilla 1/4 tsp EACH cinnamon & cardamom

Votes: 2 Rating: 5 You: Rate this recipe!

Instructions

Base

1. Preheat oven to 350 F. Place inserts into bottom of each of the 12 cavities of a mini cheesecake pan.
2. In a small bowl combine gingersnap crumbs with melted butter. Divide between the 12 cavities & press down firmly with the back of a spoon.
3. Bake on middle rack of oven for about 8 minutes. Cool on a wire rack while filling is being prepared.

Cheesecake Filling

1. Beat the cream cheese in a medium bowl until smooth, about 1 minute. Add the brown sugar, persimmon puree, sour cream, egg, spices & vanilla. Beat until smooth & well combined.
2. Divide filling between the 12 cavities in the cheesecake pan.
3. Bake on the middle rack of the oven for 15-20 minutes or until set. Begin checking for doneness after 10 minutes, as oven temperatures vary considerably.
4. Cool 20 minutes on a wire rack, then using your finger, push up through the hole in the bottom of each cheesecake & remove each one. Remove metal insert & cool completely in the refrigerator for 3 hours or overnight.
5. Garnish with fresh persimmon slices & a bit of whip topping or your choice.