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Pomegranate Cheesecake

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4.1 from 41 reviews

This rich and creamy Pomegranate Cheesecake features a buttery graham cracker crust, a smooth and fluffy cream cheese filling sweetened with condensed milk and brightened with lemon juice, topped with a glossy, tangy homemade pomegranate sauce that adds a delightful burst of flavor and color. Perfect for special occasions or any dessert craving, this cheesecake combines classic flavors with a vibrant twist.

Ingredients

Scale

For the Crust

  • 2 cups (240 g) graham cracker crumbs
  • 2 tablespoons (30 g) granulated sugar
  • ½ teaspoon ground cinnamon
  • ½ cup (115 g) unsalted butter, melted

For the Filling

  • 24 oz (700 g) full-fat cream cheese, at room temperature
  • 14 oz (400 g) sweetened condensed milk
  • ¼ cup (60 ml) lemon juice
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon coarse kosher salt
  • 3 large eggs, at room temperature

For the Pomegranate Sauce

  • ¾ cup (150 g) granulated sugar
  • 3 tablespoons (24 g) cornstarch
  • 2 cups (480 ml) pomegranate juice

Instructions

  1. Preheat and Prepare: Preheat your oven to 300 °F (150 °C). Assemble a 9-inch (23 cm) springform pan but do not grease it, as the crust will adhere naturally.
  2. Make the Crust: In a medium bowl, mix graham cracker crumbs, sugar, and cinnamon. Pour in melted butter and stir until crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of the springform pan using a glass bottom or your fingers to compact it well. Refrigerate the crust to firm up while you prepare the filling.
  3. Prepare the Filling: Using a mixer with a paddle attachment, beat the cream cheese on medium speed until smooth and fluffy, about 1–2 minutes, scraping down the bowl as needed. Add the sweetened condensed milk and mix until fully combined and lump-free. Add eggs one at a time on medium-low speed, mixing just until incorporated to avoid overmixing. Stir in lemon juice, vanilla extract, and kosher salt gently as a final step.
  4. Bake the Cheesecake: Pour the filling into the prepared crust and bake for 45 to 50 minutes. The edges should be set but the center slightly wobbly when gently shaken. Avoid overbaking to prevent cracks. Remove from oven and cool on a wire rack for 10 minutes. Run a knife around the pan edges to loosen the cake. Let cool completely at room temperature before refrigerating.
  5. Make the Pomegranate Sauce: While the cheesecake cools, combine sugar and cornstarch in a saucepan. Gradually whisk in pomegranate juice until smooth. Heat on medium-high stirring frequently until boiling, then reduce heat to medium and cook for about 5 minutes until thickened and coating the back of a spoon. Remove from heat and cool completely; it will thicken further as it cools.
  6. Assemble and Serve: Once the cheesecake is thoroughly chilled, remove the springform sides and place on a serving plate. Spoon about one-third of the pomegranate sauce over the cheesecake and garnish with pomegranate arils if desired. Serve additional sauce on the side for drizzling with each slice.

Notes

  • Use full-fat cream cheese for the creamiest texture.
  • Do not overmix after adding the eggs to prevent air bubbles and cracking.
  • Store the cheesecake covered in the refrigerator for up to 5 days or freeze for up to 1 month.
  • Allow the pomegranate sauce to cool completely to thicken properly before pouring over the cheesecake.

Find it online: https://yumfoodusa.com/pomegranate-cheesecake/