MAPLE PERSIMMON CHEESECAKE WITH PECAN CRUST

MAPLE PERSIMMON CHEESECAKE WITH PECAN CRUST image

Yield Makes about 12 servings.

Number Of Ingredients 13

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Crust:
3/4 cup graham cracker crumbs
1/2 cup ground pecans
3 tablespoons maple sugar
3 tablespoons butter, melted
Filling:
3 (8-ounce) packages cream cheese, softened
1 cup maple sugar
3 tablespoons all-purpose flour
1 teaspoon pumpkin-pie spice
1 cup pureed ripe persimmon
3 eggs
Toasted pecans and/or maple sugar candies for garnish

Steps:

Heat the oven to 325. Combine the crusts ingredients, mixing well, and press the mixture into the bottom and 1/2 inch up the sides of a 9-inch springform pan. Bake the crust for 10 minutes and set it aside to cool. Reduce the oven temperature to 300. With an electric mixer on low speed, blend the cream cheese, sugar, flour, and spice. Add the the persimmon and eggs and blend well. Pour the batter into the crust-lined pan. Bake at 300 for 1 hour. Then turn off the heat and leave the cheesecake in the oven until it's set, 30 minutes or more. Then chill it.