Nothing quite says Christmas like my Persimmon Cheesecake with Red Wine Sauce.
This is a special dessert recipe I’ve carefully developed—just in time for Christmas!
It’s a combination of a creamy, orange-flavored cheesecake with my special red-wine poached persimmon topping.
The aroma when making this—it really is one of the best holiday aromas you can have in your kitchen. Just pure Christmas magic.
This is the queen of all persimmon dessert recipes! Trust me, your holiday table has not seen something like this before!
And don’t worry, I’ve tried to make the recipe as simple and straightforward as possible. It’s much easier than it sounds.
Introduction to Persimmon Cheesecake
My Persimmon Cheesecake recipe is in two parts: making the cheesecake, and making the persimmon sauce.
The cheesecake is super thick and tall—an impressive dessert enough for a crowd! It’s a special variation of a New York Cheesecake, with plenty of cream cheese, butter, and sour cream to really give it that velvety texture.
As for the sauce, I use red wine to really bring out the warmth of the persimmons. It also has orange, cinnamon, and cloves—the ideal blend of Christmassy flavors.
What You’ll Need to Make My Persimmon Cheesecake
Ingredients
Here’s a quick overview of the main ingredients. Look for the recipe card below for the full list of ingredients!
Topping: Red Wine-Poached Persimmon Sauce
- Persimmons: Sweet, orange fruits with a smooth skin. A winter crop, they are truly a seasonal, festive treat. Persimmons can be found at Whole Foods, Trader Joe’s, or Costco.
- Red Wine: Brings a dark, fruity, depth of flavor to the persimmons. I typically would use an inexpensive Cabernet Sauvignon, like this one.
- Cinnamon Stick: For warmth and holiday spice.
- Whole Cloves: An earthy, subtle spice that goes well with the sweet persimmons.
- Orange: Brings a citrusy note to balance the warm flavors.
Cheesecake: My Special New-York-style recipe
- Graham Crackers: For a traditional, crumbly base.
- Pumpkin Pie Spice: My secret ingredient! This pumpkin pie spice adds just the right festive touch.
- Cream Cheese: The heart of the cheesecake, making it smooth, rich, and creamy. Use full-fat, not low fat or Neufchatel.
- Sour Cream: A little tanginess to balance out the sweetness.
Tools
Here are the main tools you’ll need:
- 9 in. Springform Pan – A springform pan like this one makes removing the cheesecake a breeze.
- Mixing Bowls – I prefer glass mixing bowls—they’re nice and sturdy.
- Electric Mixer: This electric stand mixer makes achieving a smooth filling so much easier.
- Saucepan: For poaching persimmons in the red wine sauce.
- Water Bath Setup: A springform pan that can sit inside a larger roasting pan. This is for even baking so the cheesecake doesn’t crack—Check my water bath guide for more details.
How to Make Persimmon Cheesecake
This recipe will take about 2.5 hours of active prep and baking time, plus chilling overnight, so plan ahead!
Here’s the gist of the recipe in two parts. The recipe card below explains all the details.
Jump to RecipePart 1: Make the New York Style Cheesecake
- Prepare the Crust: Preheat your oven to 375°F. Prepare a pan then pulse the crust ingredients in a food processor until fine, before mixing in melted butter and baking.
- Mix the Filling: Combine the dairy ingredients and sugar until smooth. Add the eggs and flavoring and mix everything until it’s well combined and creamy.
- Water bath baking: Place the pie pan in a larger roasting pan. Then, pour the cheesecake filling into the pie pan and add boiling water to the roasting pan halfway up. Read my water bath baking guide for more help.
- Bake, then chill: Bake for about 1.5 hours. Remove from the water bath, unwrap, and chill for at least 8 hours.
- Assemble and serve: Chill completely, then remove the pan sides. Top with the persimmon topping (below), slice with a long knife, and serve.
Part 2: Make the Topping
- Infuse the wine: Pour the wine, sugar, and whole spices into a saucepan. Bring to a simmer.
- Poach the fruit: Add persimmons and half the orange. Let everything poach for about 30 minutes, stirring occasionally.
- Remove fruit and chill: Remove the fruit and chill.
- Reduce and Cool: Boil the remaining sauce for 30 minutes until thickened. Let cool then put in the fridge.
Chef’s Tips
- Even base: Use the bottom of a measuring cup to press the crust for an even, compact base.
- No leaks: Wrap the springform pan in foil to prevent leaks during the water bath—no soggy cheesecake here! See my water bath baking guide for more tips.
- Room temp is key: Use room temperature cream cheese and butter for a smoother filling.
- Gentle touch: Don’t overmix the eggs—they add air, which can cause cracks!
- Nice and smooth: Smoothing the top of the filling before baking helps it come out even and beautiful!
- Hot knife trick: Warm your knife with hot water before slicing for nice, clean pieces. This long chef’s knife is great for clean, even slices of cheesecake.
How to Store This Dessert
- Refrigerate: After the cheesecake has cooled completely, wrap it in plastic wrap and pop it in the fridge. It’ll stay fresh for up to a week. Keep the poached persimmons and sauce in a separate airtight container.
- Freeze: Wrap the whole cheesecake tightly in plastic wrap and put it in an airtight container. Store the sauce separately in a freezer-safe container. They’ll both keep well for 3 months.
- Make ahead: You can make the cheesecake a day or two before serving—just keep it chilled in the fridge. Keep the persimmon sauce in the fridge until just before serving.
- Serving: If you’ve frozen the cheesecake, let it thaw in the fridge overnight. Leave it out for about an hour to bring it to room temperature before serving.
What to do with Leftover Poached Persimmons
If you have any leftover persimmons and red wine sauce, use it to add some holiday cheer some basic recipes.
- Cheese boards: serve on the side of your holiday cheese boards like you would jam
- Baked brie: Top brie with your leftover persimmon topping, wrap in puff pastry, and bake up a delicious holiday Brie en Croûte.
- Yogurt or Cottage Cheese: Add some fruity flavor to your protein-filled snack
- Oatmeal: Perfect for microwaved or baked oatmeal!
More Dessert Recipes You’ll Love
These desserts are perfect for the holiday season or to pair with the cheesecake for a Christmas dessert spread.
- Spiced Apple Cheesecake – Creamy cheesecake with spiced apples and a crunchy walnut crust.
- Pistachio Apricot Cake – A moist cake with crunchy pistachios and sweet apricots.
- Pumpkin Bread – Soft, spiced bread perfect for a cozy winter morning.
- Cranberry Cornbread – Sweet and tart cornbread that goes wonderfully with Thanksgiving and Christmas meals.
Persimmon Cheesecake with Red Wine Sauce
This festive persimmon cheesecake combines a rich, creamy New York-style base with a warm red wine-poached persimmon topping.
Equipment
- 9-inch springform pan
- Parchment paper
- Food Processor
- Stand mixer
- Roasting pan
- large mixing bowl
- Measuring cups and spoons
- Whisk or spatula
- Aluminum foil
- Saucepan (for the red wine sauce)
- Long knife (for slicing the cheesecake)
- Slotted spoon (for removing fruit)
- Serving platter or plate
Ingredients
Cheesecake Crust
- 4 oz graham crackers
- ¼ tsp salt
- 1 pinch sugar
- ¼ tsp pumpkin pie spice
- 4 tablespoons unsalted butter melted
Cheesecake Filling
- 2½ lbs cream cheese (5x 8-oz packages, softened)
- 4 oz unsalted butter
- 8 oz sour cream
- 1¾ cup granulated sugar
- 5 large eggs
- 2 egg yolks
- zest of 1 orange
- 1 tsp vanilla extract
Persimmon Red Wine Topping
- 1 bottle red wine (750 mL)
- 1 cup sugar
- 1 whole cinnamon stick
- 10 whole cloves
- 3 persimmons thinly sliced
- 1 orange sliced
- 1 small pomegranate
Instructions
New York Style Orange Cheesecake
Make the Cheesecake Filling
- Preheat oven to 375°F and grease a 9-inch springform pan. Line the sides with 4-inch-high parchment strips and grease the inside of the parchment paper.
- Pulse graham crackers, salt, sugar, and pumpkin pie spice in a food processor to fine crumbs.
- Add melted butter and pulse until well mixed.
- Press crumbs into the bottom of the springform pan using the bottom of a smooth glass. Bake for 15 minutes until golden. Cool for 10 minutes.
- In a the bowl of a stand mixers, mix the softened cream cheese, butter, sour cream, and sugar until smooth.
- Add eggs one at a time, and beat until incorporated between each addition. Then add yolks, orange zest, and vanilla, and beat until combined.
Prepare the Water Bath
- For detailed instructions on how to prepare a water bath, see our guide to water bath baking. Line the outside of the pan with parchment paper. Be sure to cover the seam between the base and sides of the springform pan.
- Outside of the parchment paper, wrap the pan’s exterior in foil to prevent water from seeping in.
- Place the springform pan in a large roasting pan. Pour cheesecake filling into the springform pan. Pour boiling water into the roasting pan halfway up the sides.
Bake
- Using oven mitts, slowly put the entire roasting pan into the oven. Be careful not to spill any boiling water.
- Bake at 375? for 1 hour and 30 minutes. When complete, the cheesecake should be firm on the edges and the center should jiggle slightly, but shouldn't be wet.
- Carefully remove the roasting pan from the oven. Remove the springform pan from the water bath, remove foil, and chill in the fridge for at least 8 hours.
Red Wine Persimmon Sauce
- Pour red wine, cinnamon, cloves, and sugar into a saucepan.
- Bring the red wine to a simmer while stirring to dissolve the sugar.
- Add sliced persimmons and 1/2 of the sliced orange (reserve the rest for garnish).
- On low heat, poach the persimmons for 30 minutes, stirring occasionally.
- With a slotted spoon, remove fruit and set aside.
- Bring the red wine sauce to medium heat and boil down the sauce until it has reduced to half its volume, or about 30 minutes.
- Meanwhile, separate the persimmons from the oranges. Cover and chill the persimmons and discard the oranges.
- Remove the red wine reduction from the heat. Let sauce cool to room temperature, then refrigerate until ready to serve.
Assemble and Serve
- Remove the cheesecake from the springform pan. First, remove the sides of the pan, then carefully lift the cheesecake from the base of the pan onto a cake stand. Be very careful not to drop or break the cheesecake. Using a cake lifter or large spatula can help. Peel off any remaining parchment paper.
- Spoon the poached persimmons on top of these cheesecake. Spoon some of the red wine syrup on top, reserving some to add to individual slices.
- Garnish with pomegranate arils and remaining sliced oranges
- To serve, slice cheesecake with a long knife. Top with additional red wine sauce and pomegranate arils.
Notes
- Super thick, tall cheesecake that serves a crowd—perfect for the holidays
- Use a measuring cup to press the crust for an even, compact base
- Wrap the springform pan in foil to prevent leaks during the water bath
- Use room temperature cream cheese, sour cream, and butter.
- Storage: Store in the fridge for up to 1 week. Keep the cheesecake and sauce in separate airtight containers.
- Freeze: Wrap cheesecake tightly in plastic wrap, then in an airtight container. Freeze for up to 3 months. Store the sauce separately in a freezer-safe container. Thaw cheesecake in the fridge overnight and leave at room temperature for 1 hour before serving.
- Variations: Swap persimmons for poached pears or spiced apples. Other cookies can be used for the cheesecake base, like gingersnaps, or Biscoff wafers.
2 responses to “Persimmon Cheesecake with Red Wine Sauce”
This sounds so good! Will you make it for Christmas Dinner?
I could make it again if everyone wants that!