2 cups chopped walnuts, ⅓ cup brown sugar, 3 tablespoons melted butter, 2 cups pureed persimmons, 3 (8 ounce) packages cream cheese, softened, 1 ¼ cups white sugar, ¾ cup sour cream, ¼ teaspoon ground cinnamon, ½ teaspoon ground ginger, 6 eggs, 1 ¼ cups sour cream, 3 tablespoons white sugar, 1 teaspoon vanilla extract
Instructions
Preheat your oven to 325 degrees F (165 degrees C). Pulse walnuts in a food processor until fine, then combine with brown sugar and melted butter. Press the mixture into a 9-inch springform pan and bake for 12 minutes; set aside to cool. Blend persimmons, cream cheese, 1 1/4 cups sugar, 3/4 cup sour cream, cinnamon, and ginger in a processor until smooth. Add eggs one at a time, processing until mixed, then pour onto the crust. Bake for 60 to 75 minutes until the center is slightly jiggly. Whisk 1 1/4 cups sour cream, 3 tablespoons white sugar, and vanilla extract, then spread over the hot cheesecake. Bake for an additional 10 minutes. Let cool, cover with foil, and chill for 4 to 8 hours or overnight before serving.
Nutrition
Total Fat 44g 56%, Saturated Fat 21g 105%, Cholesterol 179mg 60%, Sodium 244mg 11%, Total Carbohydrate 49g 18%, Dietary Fiber 2g 6%, Total Sugars 31g, Protein 12g, Vitamin C 26mg 132%, Calcium 136mg 10%, Iron 3mg 15%, Potassium 362mg 8%
