Description
This creamy pomegranate cheesecake combines a smooth, rich filling with the tangy freshness of pomegranate, creating a delightful contrast of flavors. Whether served at a holiday gathering or as a special treat, this cheesecake is sure to impress with its vibrant color and elegant presentation.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 3 large eggs
- 1 tablespoon all-purpose flour
- 1/4 cup pomegranate juice
- 1/2 cup pomegranate seeds
For the Pomegranate Sauce (Optional):
- 1 cup pomegranate juice
- 1 tablespoon sugar
- 1 teaspoon lemon juice
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 8-10 minutes and let it cool.
- Make the filling: Beat softened cream cheese with sugar until smooth. Add vanilla, sour cream, and mix. Gradually add eggs one at a time, mixing well after each. Stir in flour and pomegranate juice until fully combined. Gently fold in pomegranate seeds.
- Assemble and bake: Pour the cheesecake filling into the cooled crust and smooth the top. Bake for 55-65 minutes or until the edges are set and the center is slightly wobbly. Turn off the oven and let the cheesecake cool for 1 hour.
- Chill: Refrigerate the cheesecake for at least 4 hours or overnight to fully set.
- Make the pomegranate sauce (optional): In a saucepan, simmer pomegranate juice, sugar, and lemon juice until reduced by half, about 10 minutes. Let it cool before drizzling over the cheesecake.
Notes
- Tip: For an extra pop of flavor, toast the pomegranate seeds lightly before adding them to the cheesecake filling.
- Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days, or freeze individual slices for longer storage.
- Variation: For a chocolate twist, add a layer of chocolate ganache on top of the cheesecake before adding the pomegranate sauce.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 380
- Sugar: 21g
- Sodium: 150mg
- Fat: 26g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg