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Persimmon Cheesecake


Yield: 3 Servings

CRUST
2 c Graham cracker crumbs
1 Stick margarine, melted
1 teaspoon Cinnamon
5 tablespoon Powdered sugar
1 teaspoon Nutmeg

MIX
1 1/2 c Sugar
1 teaspoon 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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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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