Give a seasonal spruce up to the basic cheesecake.
Light and delicious, this cheesecake is made with fresh
Makes 8 servings
Prep Time: 10 min
Total Time: 3 hours 50 min
2 packages (8oz each) cream cheese
½ cup sugar
½ tsp vanilla
½ tsp ground cinnamon
4 medium-sized fresh Fuyu persimmons
1 graham cracker pie crust
1 cup cream cheese
¼ cup sugar
¼ cup milk
Preheat oven to 325ºF.
Peel and cut persimmons, and put in blender to puree with spices.
Beat cream cheese, sugar and vanilla with electric mixer on medium speed
Add eggs (one at a time) mixing on low speed until well-blended.
Remove one cup of the batter and pour into the pie crust.
Stir in persimmons and spices
into the remaining batter
With the persimmon and spice batter, fill in the rest of the pie.
Bake in oven for 40 minutes or until center is almost set.
Cool in refrigerator for three hours or overnight.
Whisk all ingredients together and drizzle on top of cooled pie.
Recipe contributed by Nicole Hunter of Flanigan Farms
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