Maple Persimmon Cheesecake With Pecan Crust

• Crust:
• 3/4 cup graham cracker crumbs
• 1/2 cup ground pecans
• 3 tablespoons maple sugar
• 3 tablespoons butter, melted
• Filling:
• 3 (8-ounce) packages cream cheese, softened
• 1 cup maple sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon pumpkin-pie spice
• 1 cup pureed ripe persimmon
• 3 eggs
• Toasted pecans and/or maple sugar candies for garnish

1. Heat the oven to 325. Combine the crusts ingredients, mixing well, and press the mixture into the bottom and 1/2 inch up the sides of a 9-inch springform pan. Bake the crust for 10 minutes and set it aside to cool. Reduce the oven temperature to 300.
2. With an electric mixer on low speed, blend the cream cheese, sugar, flour, and spice. Add the the persimmon and eggs and blend well. Pour the batter into the crust-lined pan.
3. Bake at 300 for 1 hour. Then turn off the heat and leave the cheesecake in the oven until it's set, 30 minutes or more. Then chill it.

crust, graham cracker crumbs, ground pecans, maple sugar, butter, filling, cream cheese, maple sugar, allpurpose, pumpkinpie spice, pureed ripe persimmon, eggs, pecans

Taken from www.epicurious.com/recipes/member/views/maple-persimmon-cheesecake-with-pecan-crust-1211272 (may not work)