Persimmon cheesecake
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Crust: | ||
| 2 | cups | Graham cracker crumbs |
| 1 | Stick margarine, melted | |
| 1 | teaspoon | Cinnamon |
| 5 | tablespoons | Powdered sugar |
| 1 | teaspoon | Nutmeg |
| Mix: | ||
| 1½ | cup | Sugar |
| 1 | teaspoon | Vanilla |
| 8 | ounces | Cream cheese |
| Mix: | ||
| 2 | Envelopes unflavored gelatin | |
| 1 | cup | Cold water |
| 1 | cup | Persimmon pulp |
Directions
Cook gelatin and water until gelatin is dissolved: add persimmon pulp and mix together. Set aside. Whip: 1 large can of Milnot until stiff, mix in cheese mixture and persimmon and gelatin. Pour over graham cracker crust. Reserve part of graham cracker crumbs to sprinkle on top. Refrigerate overnight. Use a 9 x 13 baking dish.
Randy Rigg Submitted By RANDY RIGG On 08-28-95