Every Fall I am looking for new ways to use my harvest of Fuyu Persimmons, this year I happen to be stuck on cheesecake and low-carb recipes. If you love coconut and almond this one is for YoU!
NOTE: To make Fuyu Persimmon puree-Peel and slice Fuyu persimmons and pulse in food processor until pureed. You will need approx. 3 Fuyu persimmons for this recipe.
| Servings | Prep Time |
| 16 servings | 25 minutes |
| Cook Time | Passive Time |
| 1 hour | 4 hours |
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Every Fall I am looking for new ways to use my harvest of Fuyu Persimmons, this year I happen to be stuck on cheesecake and low-carb recipes. If you love coconut and almond this one is for YoU!
NOTE: To make Fuyu Persimmon puree-Peel and slice Fuyu persimmons and pulse in food processor until pureed. You will need approx. 3 Fuyu persimmons for this recipe.
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Ingredients
Persimmon Cheesecake Layer
- 2 8 oz. cream cheese room temperature
- 1/2 cup Swerve, granular
- 1 cup Fuyu Persimmon puree
- 1/2 tsp. almond extract
- 3 large eggs room temperature
Toasted-Coconut-Almond Cake Layer
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 tsp. baking powder
- 1/2 tsp. almond extract
- 1/2 cup butter room temperature
- 1/2 cup Swerve, granular
- 2 large eggs room temperature
- 1/2 cup toasted coconut
- 1/4 cup Fuyu Persimmon puree
Servings: servings
Instructions
Persimmon Cheesecake Layer
- Preheat oven to 325’. Line the bottom only of a 9” x 3” springform pan with parchment paper and spray with cooking spray.In a large mixing bowl, beat cream cheese and 1/2 cup Swerve on high until cream cheese is smooth. Add persimmon puree, almond extract, and eggs and beat on medium-high for 1 minute. Set aside while you prepare cake batter.
Toasted-Coconut-Almond Cake Layer
- In a small mixing bowl, whisk together almond flour, coconut flour, and baking powder. Set aside.
- In a large mixing bowl, beat butter and 1/2 cup Swerve on medium-high speed for 1 minute. Add eggs, 1/2 tsp. almond extract, 1/4 cup persimmon puree and beat on medium-high speed for 1 minute. Stir in almond flour mixture and toasted coconut just until blended. NOTE: Mixture will not look smooth.
- Into prepared pan, pour cake batter and spread into an even layer. Gently pour cheesecake filling over cake batter and spread into an even layer.
- Bake in preheated oven for 1 hour; top will feel firm and a tester inserted in the center should come out clean. Remove from oven and let cool to room temperature. Refrigerate for at least 4 hours (overnight is best).
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I'm a cook-a-holic anytime, anyplace, anything. I have had this condition for the past 44 years! Friends and family have been my enablers, always loving what I cook and always asking for more... I cannot stop myself, because I am doing what I LOVE! 