Persimmon Cheesecake with Walnut Crust

    9 hours 55 minutes

    This is a light and delicious baked persimmon cheesecake. It has a tasty crust made of ground walnuts.

    25 people made this

    Serves: 12 

    • 2 cups (250g) chopped walnuts
    • 1/3 cup (60g) brown sugar
    • 3 tablespoons melted butter
    • 2 cups pureed persimmons
    • 750g cream cheese, softened
    • 1 1/4 cups (280g) 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 essence

    Preparation:25min  ›  Cook:1hour30min  ›  Extra time:8hours chilling  ›  Ready in:9hours55min 

    1. Preheat oven to 170 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 20cm 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 centre being slightly jiggly, 60 to 75 minutes.
    6. While the cheesecake is baking, whisk together the 1 1/4 cups sour cream, 3 tablespoon white sugar and vanilla essence. Spread evenly over the cheesecake while still hot and return to oven another 10 minutes. Allow to cool completely. Loosely cover with aluminium foil and refrigerate 4 to 8 hours or overnight before serving.

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    Reviews in English (17)


    I made this recipe and it was fantastic, but a little soggy/runny which is due to the fact that the persimmon puree is really juicy. The only thing I would do differently next time is to drain the liquid from the persimmon puree, just like you would for fresh pumpkin puree before making a pie/pumpkin cheesecake. If you are not familiar with that, just line a collander/strainer with 2-3 sheets of good quality paper towell or cheesecloth and let sit in another bowl over night. You'll be surprised to see the amount of liquid that has drained out into the "catch" bowl. The cheesecake will turn out much better after draining the excess liquid.  -  29 Dec 2008  (Review from Allrecipes USA and Canada)


    I just made this last night, and it was fantastic. I rarely give a recipe five stars, but this earned it. I disagree with the reviewers who said that it was too runny, or didn't have enough persimmon taste. I didn't strain my persimmon puree at all, and my cheesecake had the perfect, creamy texture and a whole lot of persimmon taste. Since I used a crushed gingersnap cookie crust, I omitted the ginger in the cake and used 1/2 tsp of cinnamon and 1/4 tsp of nutmeg instead. I also didn't do the sour cream topping. Instead I served it with fresh whipped cream. Awesome cheesecake. Can't wait to serve it to friends.  -  23 Oct 2009  (Review from Allrecipes USA and Canada)


    This cheesecake was very good. My entire family raved about it. The only thing different that I did was that I added a dash of all spice the sour cream mix that goes on top of the cheesecake. With the luxury of having a persimmon tree in my backyard, I will be able to bake this cheesecake often!!!  -  17 Nov 2008  (Review from Allrecipes USA and Canada)