Description
A luxurious, creamy cheesecake with a buttery graham cracker crust, subtly infused with pomegranate juice for a pale pink hue, and topped with fresh pomegranate seeds. Perfect for holiday gatherings, dinner parties, or any occasion where you want a dessert that’s both elegant and indulgent.
Ingredients
- 1½ cups graham cracker crumbs
- ⅓ cup melted butter
- 3 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- 32 oz (4 packages) cream cheese, room temperature
1 cup granulated sugar
4 large eggs, room temperature
1 cup sour cream
1 teaspoon vanilla extract
½ cup pomegranate juice (pure, no added sugar)
2 tablespoons cornstarch
- 1 cup fresh pomegranate seeds (about 1 large pomegranate)
2 tablespoons pomegranate molasses or honey
Fresh mint leaves for garnish (optional)
Instructions
Prepare Pan and Oven:
Preheat oven to 325°F (163°C). Wrap a 9-inch springform pan with foil to prevent leaks and lightly grease the inside.Make the Crust:
Mix graham cracker crumbs, butter, sugar, and cinnamon. Press into pan bottom evenly.Prepare Filling:
Beat cream cheese until smooth. Gradually add sugar. Add eggs one at a time. Fold in sour cream and vanilla.Add Pomegranate:
Whisk pomegranate juice with cornstarch and fold into cream cheese mixture until pale pink and streak-free.Bake in Water Bath:
Pour filling over crust. Place pan in larger roasting pan with hot water halfway up sides. Bake 50–55 minutes until center is slightly jiggly.Cool Gradually:
Crack oven door open and let cheesecake cool 1 hour. Remove from water bath and cool completely before refrigerating 6–8 hours or overnight.Finish with Topping:
Just before serving, sprinkle fresh pomegranate seeds, drizzle with molasses or honey, and garnish with mint if desired.
- Prep Time: 25M
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: 300
- Protein: 9g