Pomegranate Cheesecake

Share:

Don’t you just love cheesecake?! I sure do! To break away from the cheesecake norms, you should give this Pomegranate Cheesecake a try. 

This Pomegranate Cheesecake is divine! When you partner the richness of the cheesecake with the slight tartness of the pomegranate, you get a delicious masterpiece. Give this cheesecake recipe a try today and let us know what you think! 

This recipe makes one 9-inch or 8-inch cheesecake, in a springform pan. 

You Will Need:

Crust

Butter
Graham crackers
Sugar

Filling

Cream cheese
Sugar
Eggs
Lemon juice
Vanilla

Topping

Pomegranate seeds
Sugar
Pomegranate molasses
Lemon juice
Cornstarch
Water

How To:

To begin, create the curst. If you have a food processor, combind all of your ingredients and mix until fine. If you do not have a food processor you can crush up the pieces until fine and then combine all ingredients. Place in your greesed springform pan and bake at 375F degrees for 12 minutes or until slightly golden in color. Let cool.

Next create the cheesecake. In a large mixing bowl, beat cream cheese until it becomes fluffy. Add in sugar and mix in well. Add in eggs, lemon juice and vanilla, beat with mixer until no lumps remain.

Place cream cheese mixture into the baked and cooled crust. Bake at 450F degrees and bake for 15 minutes. Turn the tempature down to 225 and bake for 1 hour and 10 minutes. Turn the oven off and let cheesecake sit inside with the oven door open for 30 minutes. Remove from oven.

To create topping, in a sauce pan add pomegranate seeds, sugar, water and cornstarch. Cook over low to medimum heat until mixture begins to thicken. Add in the remaining topping ingredients, pomegranate molasses and lemon juice. Once thick and mixed well, remove from heat. If sauce is to tart, more sugar can be added. Pour topping over cooled cheesecake.

Place cheesecake into refrigerator for at least 30 minutes or overnight. Remove when ready to serve. Serve and enjoy!

This cheesecake recipe has a delicious twist to it that deviates from your normal cheesecake recipe. Give the Pomegranate Cheesecake a try, in place of strawberry, raspberry or cherry and let us know what you think! 

What is your favorite kind of cheesecake?

Other recipes with a twist that you should try are Korean Shrimp Pancakes. They are perfect for a light lunch or an appetizer! You might also enjoy Turkey and Red Bean Chili. It is delicious and a great make ahead recipe! 

Pomegranate Cheesecake

Prep Time15 mins
Cook Time1 hr 25 mins
Total Time1 hr 40 mins
Course: Dessert
Keyword: cheesecake, pomegranate
Servings: 9 inch pan

Ingredients

Filling

  • 2 pounds cream cheese  softened (4 8-ounce packages)
  • 1 cup sugar
  • 3 large eggs
  • 1 egg yolk
  • 2 tsp lemon juice
  • 1 tsp vanilla

Topping

  • 1 cup pomegranate seeds
  • 1/2 cup sugar
  • 1 tbsp pomegranate molasses
  • 1 tbsp lemon juice
  • 3 tbsp cornstarch
  • 1/4 cup water

Crust

  • 1/2 cup butter
  • 10 graham crackers
  • 1 1/2 tbsp sugar

Instructions

  • To begin, create the curst. If you have a food processor, combind all of your ingredients and mix until fine. If you do not have a food processor you can crush up the pieces until fine and then combine all ingredients. Place in your greesed springform pan and bake at 375F degrees for 12 minutes or until slightly golden in color. Let cool.
  • Next create the cheesecake. In a large mixing bowl, beat cream cheese until it becomes fluffy. Add in sugar and mix in well. Add in eggs, lemon juice and vanilla, beat with mixer until no lumps remain.
  • Place cream cheese mixture into the baked and cooled crust. Bake at 450F degrees and bake for 15 minutes. Turn the tempature down to 225 and bake for 1 hour and 10 minutes. Turn the oven off and let cheesecake sit inside with the oven door open for 30 minutes. Remove from oven.
  • To create topping, in a sauce pan add pomegranate seeds, sugar, water and cornstarch. Cook over low to medimum heat until mixture begins to thicken. Add in the remaining topping ingredients, pomegranate molasses and lemon juice. Once thick and mixed well, remove from heat. If sauce is to tart, more sugar can be added. Pour topping over cooled cheesecake.
  • Place cheesecake into refrigerator for at least 30 minutes or overnight. Remove when ready to serve. Serve and enjoy!

Leave a Comment

Recipe Rating