A cheesecake perfect for the season

You all know how much I love cheesecake so it should come as no surprise that when thinking of  a way to use the persimmons we got the first thought in my head was.........FUYU CHEESECAKE!! LOL!

This is a low profile cheesecake and makes perfect bar type servings.

Ingredients -

• 2 8oz packages of cream cheese
• ½ cup sugar
• ½ tsp vanilla
• 2 eggs
• ½ tsp ground cinnamon
• 1 cup Fuyu persimmon pulp
• 1 graham cracker pie crust or make your own

 

 

Directions -

 

 

Preheat oven to 325ºF.

 

1. In a stand mixer beat cream cheese, sugar and vanilla on medium speed until smooth.
2. Add eggs,one at a time, mixing on low speed until blended.
3. Remove one cup of the batter and pour it into the pie crust.
4. Add persimmon pulp and cinnamon to the batter in the mixing bowl and mix on low speed till blended.Pour the persimmon batter onto the top of the batter in the pie crust.
5. Place a pan filled half way with water on the shelf under your cheesecake to help keep cheesecake from cracking.
6. Bake in the oven for 40 minutes or until center is almost set.
7. Let the cheesecake chill in your refrigerator for three hours or overnight.