Description
This Pomegranate Cheesecake is a luscious dessert with a creamy cheesecake base, a buttery graham cracker crust, and a jewel-like topping of fresh pomegranate arils. Elegant and festive, it’s perfect for holidays, dinner parties, or anytime you want a show-stopping treat.
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
For the Filling:
- 3 (8 oz) blocks cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
For the Topping:
- 1 cup pomegranate juice
- 2 tbsp sugar
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 cup fresh pomegranate arils
Instructions
- Prepare the crust: Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a greased 9-inch springform pan. Bake at 325°F (165°C) for 10 minutes.
- Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in sour cream, vanilla, and flour until just combined.
- Bake: Pour filling over crust. Bake at 325°F (165°C) for 50–55 minutes until edges are set and center is slightly jiggly. Turn off oven, crack door, and let cheesecake cool gradually for 1 hour.
- Chill: Refrigerate at least 4 hours or overnight.
- Make topping: In a small saucepan, simmer pomegranate juice and sugar. Stir in cornstarch slurry until thickened. Cool slightly.
- Finish: Spread cooled topping over cheesecake and sprinkle with fresh pomegranate arils before serving.
- Prep Time: PT25M
- Cook Time: PT55M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410kcal
- Sugar: 27g
- Sodium: 270mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg