Persimmon Cheesecake

3 Servings

Crust

• 2 cups graham cracker crumbs
• 1 stick margarine, melted
• 1 teaspoons cinnamon
• 5 tablespoons powdered sugar
• 1 teaspoons nutmeg

1 Mix

• 1 1/2 cups sugar
• 1 teaspoons vanilla
• 8 oz cream cheese

2 Mix

• 2 envelopes unflavored gelatin
• 1 cups cold water
• 1 cups persimmon pulp

1. Cook gelatin and water until gelatin is dissolved: add persimmon pulp and mix together.
2. Set aside.
3. Whip: 1 large can of Milnot until stiff, mix in cheese mixture and persimmon and gelatin.
4. Pour over graham cracker crust.
5. Reserve part of graham cracker crumbs to sprinkle on top.
6. Refrigerate overnight.
7. Use a 9 x 13 baking dish.