Pomegranate Cheesecake
Indulge in the luxurious and tangy sweetness of Pomegranate Cheesecake—a dessert that’s as stunningly beautiful as it is decadently delicious. This recipe combines a buttery graham cracker crust with a velvety cream cheese filling, creating the perfect base for a vibrant pomegranate glaze. The jewel-like pomegranate arils sprinkled on top not only add a pop of color but also provide a delightful burst of flavor and texture. With its perfect balance of creamy richness and fruity freshness, this cheesecake is an impressive centerpiece for any gathering. Whether you're treating yourself or impressing guests, this easy-to-follow recipe ensures a flawless dessert that tastes as amazing as it looks. Plus, it's a make-ahead wonder, allowing you to chill it to perfection while you prepare to savor every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Graham crackers
- 85 grams Unsalted butter, melted
- 500 grams Cream cheese, softened
- 150 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 120 grams Sour cream
- 3 large Eggs
- 120 milliliters Pomegranate juice
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 100 grams Pomegranate arils (seeds)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch springform pan and line the base with parchment paper.
Place the graham crackers in a food processor and pulse until they form fine crumbs. Transfer to a mixing bowl and combine with melted butter until evenly coated.
Press the graham cracker mixture firmly into the bottom of the prepared springform pan to create the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth. Gradually add the granulated sugar and beat until well combined.
Mix in the vanilla extract and sour cream until smooth. Then, add the eggs one at a time, mixing on low speed after each addition to avoid introducing too much air.
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 60-70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Meanwhile, prepare the pomegranate topping. In a small saucepan, combine the pomegranate juice, cornstarch, and water. Cook over medium heat, whisking constantly, until the mixture thickens and becomes glossy (about 3-5 minutes). Remove from heat and let it cool to room temperature.
Once the cheesecake has cooled completely, pour the pomegranate topping over the surface and spread evenly. Sprinkle the pomegranate arils over the top for garnish.
Refrigerate the cheesecake for at least 4 hours or preferably overnight before serving. Slice and enjoy!
Nutrition Facts
Calories |
4581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.4 g | 415% | |
| Saturated Fat | 175.7 g | 878% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 1357 mg | 452% | |
| Sodium | 2724 mg | 118% | |
| Total Carbohydrate | 377.0 g | 137% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 287.8 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 835 mg | 64% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1257 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
