Ingredients for Pomegranate Cheesecake
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons brown sugar
- 3 large eggs
- All Purpose Flour
- 3 (8 ounce) packages cream cheese
- 1 1/4 cups granulated sugar + 2 tablespoons
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 teaspoon lemon zest
- 1 1/2 cups pomegranate seeds
- 1 1/2 cups pomegranate juice
- 1 tablespoon cornstarch
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How to Make Pomegranate Cheesecake
- Preheat oven to 350°F (175°C).
- **Crust:** In a mixing bowl, cream together 1/2 cup (1 stick) unsalted butter and 1/2 cup packed brown sugar on medium-high speed for 30 seconds until light and fluffy.
- Beat in 1 large egg until well combined.
- Gradually add 1 1/4 cups all-purpose flour, mixing until just combined.
- Divide dough in half. Wrap one half in plastic wrap and refrigerate.
- Press the remaining dough into the bottom of an ungreased 10-inch springform pan with the sides removed.
- Bake for 10 minutes. Let cool completely.
- Once cool, attach the sides of the springform pan. Press the chilled dough onto the sides to a height of 1 3/4 inches using a thin metal spatula.
- Reduce oven temperature to 325°F (165°C).
- **Filling:** In a large bowl, beat 3 (8 ounce) packages cream cheese and 1 1/4 cups granulated sugar until smooth and fluffy.
- Beat in 1/4 cup all-purpose flour on low speed until smooth.
- Add 3 large eggs and 1 tablespoon vanilla extract all at once, beating on low speed until just combined. Do not overmix.
- Stir in 1/2 cup sour cream, 1 teaspoon lemon zest, and 3/4 cup pomegranate seeds.
- Pour filling into the prepared crust.
- Place the springform pan on a baking sheet to catch any spills.
- Bake for 65-70 minutes, or until the edges are set and the center is just slightly jiggly.
- **Sour Cream Topping:** While the cheesecake is baking, whisk together 1/2 cup sour cream, 2 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract.
- Once the cheesecake is baked, spread the sour cream mixture evenly over the top.
- Bake for an additional 10 minutes.
- Remove from oven and let cool on a wire rack for 15 minutes.
- Run a thin knife or spatula around the edge of the cheesecake to loosen it from the pan.
- Cool for 30 minutes more. Remove the sides of the springform pan.
- Cool completely. Cover and chill for at least 4 hours, or preferably overnight.
- **Pomegranate Sauce:** In a saucepan, bring 1 1/2 cups pomegranate juice to a boil.
- Reduce heat to low and simmer uncovered until reduced to 1 cup (about 10-12 minutes).
- In a small bowl, whisk together 2 tablespoons brown sugar and 1 tablespoon cornstarch.
- Whisk the brown sugar mixture into the simmering pomegranate juice.
- Cook and stir until thickened and bubbly (about 2 minutes).
- Remove from heat and transfer to a bowl. Cover the surface with plastic wrap to prevent a skin from forming. Cool to room temperature and refrigerate until ready to serve.
- Before serving, let the cheesecake sit at room temperature for 15 minutes.
- Spoon pomegranate sauce over the top. Sprinkle the remaining 3/4 cup pomegranate seeds in the center.
- Slice and serve!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
137g
Fat
92g
Carbs
15g
