Title: Persimmon Cheesecake
Categories: Dessert
Yield: 3 Servings
| | | 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. Randy Rigg