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Pomegranate Cheesecake
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Pomegranate Cheesecake
Indulge in the creamy richness of a classic cheesecake infused with the sweet and tangy flavors of pomegranate. This decadent dessert features a buttery graham cracker crust, a velvety cheesecake filling, and a vibrant pomegranate sauce. Perfect for special occasions or as a show-stopping centerpiece for any gathering.
Time Cook
45
Level
Intermediate
Calories
540
Allergens
Gluten, Dairy, Eggs
Ingredients
1 1/2 cups cups
Graham Cracker Crumbs
120 Calories
1 1/2 cups cups
Granulated Sugar
180 Calories
1/4 cup cups
Melted Butter
100 Calories
16 oz oz
Cream Cheese
320 Calories
4 eggs
Large Eggs
240 Calories
1 cup cups
Sour Cream
100 Calories
1 tsp tsp
Vanilla Extract
0 Calories
1 cup cups
Pomegranate Juice
120 Calories
2 tbsp tbsp
Cornstarch
10 Calories
1 cup cups
Fresh Pomegranate Seeds
100 Calories
2 tbsp tbsp
Honey
140 Calories
Step-by-Step Instructions
1
Preheat the oven to 350°F (180°C). Prepare the graham cracker crust by mixing the crumbs, sugar, and melted butter in a bowl until well combined. Press the mixture into the bottom of a 9-inch springform pan and bake for 10-12 minutes, or until lightly browned.
2
In a large mixing bowl, beat the cream cheese until smooth. Add the eggs one at a time, beating well after each addition. Beat in the sugar, sour cream, and vanilla extract.
3
Pour the cheesecake batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
4
While the cheesecake is baking, prepare the pomegranate sauce by mixing the pomegranate juice, cornstarch, and honey in a bowl until smooth. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 5-7 minutes, or until thickened.
5
Once the cheesecake is cooled, drizzle the pomegranate sauce over the top and garnish with fresh pomegranate seeds. Refrigerate for at least 4 hours before serving.
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Where cooking meets life and technology.
© 2025 Cooklaif