Persimmon Cheesecake - Just Fruit Recipes


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Persimmon Cheesecake

Crust:
2 c Graham cracker crumbs
1 Stick margarine, melted
1 ts Cinnamon
5 tb Powdered sugar
1 ts Nutmeg

Mix:
1 1/2 c Sugar
1 ts Vanilla
8 oz Cream cheese

Mix:
2 Envelopes unflavored gelatin
1 c Cold water
1 c Persimmon pulp


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.


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