When I still lived in South Carolina I made a Persimmon- Pumpkin cheesescake. Nilla wafer butter crust. Made it at the last minute on a whim. Native persimmon pulp from my tress 50-50 with canned pumpkin pie filling , cream cheese, sugar, some cream cheese frosting off the shelf, cinnamon, pumpkin and apple pie spice, vanilla, rum, and almond extracts, heavy cream and more sugar. I guess I got the proportions wrong since it was improvisational. It cracked deeply while baking in a 13x9 pan but I added a couple bags of marshmallows and they melted caramel into the cracks with a creme brulee type crust on top. A lucky accident. Best Thanksgiving dessert ever with 2 native fruits starring !!! The combo of persimmon and pumpkin was synergistic, much better than either alone.