Persimmon cheesecake

3 servings

Ingredients

Quantity Ingredient
Crust:
2 cups Graham cracker crumbs
1 Stick margarine, melted
1 teaspoon Cinnamon
5 tablespoons Powdered sugar
1 teaspoon Nutmeg
Mix:
1½ cup Sugar
1 teaspoon Vanilla
8 ounces Cream cheese
Mix:
2 Envelopes unflavored gelatin
1 cup Cold water
1 cup Persimmon pulp

Directions

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 Submitted By RANDY RIGG On 08-28-95

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