Persimmon Cheese Cake

Persimmons are in season, what better way to use them!

Ingredients

Ingredients:
 
Crust -
2 c       Graham Cracker Crumbs
¼ c        Sugar
6 tps    Butter, Melted
 
Filling –
24 oz   Cream Cheese, softened at room temperature
¾ c       Light Brown Sugar, packed
¾ c       Sugar
15 oz    Persimmon, pureed
¼ c        Heavy Whipping Cream
1 tsp     Ground Cinnamon
1 tsp     Ground Cloves
5          Eggs, lightly beaten

Instructions

Place a greased 9 inch springform pan on a double thickness of heavy duty aluminum foil. Securely wrap around the pan. In a small bowl, combine cracker crumbs and sugar then stir in melted butter. Press onto the bottom of the pan.
 
In a large bowl, beat cream cheese, sugar and brown sugar until smooth. Beat in persimmon puree, cream and spices until smooth again. Add eggs and slowly beat until well combined. Do not over beat. Pour over crust. Place springform pan into a large baking pan or roasting pan, add 1 inch of hot water to the baking pan. Bake for an hour and ten minutes at 325 degrees or until middle of cake is set. 
 
Cool for 10 minutes on a wire rack. Carefully run a knife around the edge of the pan to loosen then allow to cool for another hour. Refrigerate overnight prior to serving.