Pomegranate Cheesecake

Recipe

13 INGREDIENTS • 13 STEPS • 4HRS 25MINS

Pomegranate Cheesecake

3.5

4 ratings

Creamy, smooth cheesecake with not too sweet, yet delicious pomegranate sauce.

Pomegranate Cheesecake

Save

Sweet and Savory by Shinee

Hi, I'm Shinee. I create finger food, bite-size desserts, cakes, and cocktails, in short, party food!

http://www.sweetandsavorybyshinee.com/

Creamy, smooth cheesecake with not too sweet, yet delicious pomegranate sauce.

4HRS 25MINS

Total Time

$2.90

Cost Per Serving

Ingredients

Servings

8

US / Metric

3/4 cup

Granulated Sugar

Crust

2 1/2 cups

Graham Cracker Crumbs

2 Tbsp

Granulated Sugar

1/2 cup

Unsalted Butter

1/2 tsp

Ground Cinnamon

Filling

1 can
(14 oz)

Sweetened Condensed Milk

3 pckg
(8 oz)

Philadelphia Original Soft Cheese

1 1/4

Lemons, juiced

1/4 cup juice per 8 servings

1/2 tsp

Vanilla Extract

3

Large Eggs, room temperature

Pomegranate Sauce

2 cups

Pomegranate Juice

3 Tbsp

1 pinch

Nutrition Per Serving

VIEW ALL

Calories

340

Fat

14.0 g

Protein

1.7 g

Carbs

52.2 g

Pomegranate Cheesecake

Save

Sweet and Savory by Shinee

Hi, I'm Shinee. I create finger food, bite-size desserts, cakes, and cocktails, in short, party food!

http://www.sweetandsavorybyshinee.com/

Cooking InstructionsHide images

step 1

Melt Unsalted Butter (1/2 cup).

step 2

Mix together Graham Cracker Crumbs (2 1/2 cups), Ground Cinnamon (1/2 tsp) and Granulated Sugar (2 Tbsp). Add butter and mix well.

step 2 Mix together Graham Cracker Crumbs (2 1/2 cups), Ground Cinnamon (1/2 tsp) and Granulated Sugar (2 Tbsp). Add butter and mix well.

step 3

Press the crust mixture into the bottom and sides of an ungreased 9-inch spring form pan, and refrigerate for 30 minutes.

step 3 Press the crust mixture into the bottom and sides of an ungreased 9-inch spring form pan, and refrigerate for 30 minutes.

step 4

Preheat the oven to 300 degrees F (150 degrees C).

step 5

In a large bowl, beat the Philadelphia Original Soft Cheese (3 pckg) until fluffy on medium speed. Slowly add in the Sweetened Condensed Milk (1 can).

step 5 In a large bowl, beat the Philadelphia Original Soft Cheese (3 pckg) until fluffy on medium speed. Slowly add in the Sweetened Condensed Milk (1 can).

step 6

Add in the juice from Lemons (1 1/4), Vanilla Extract (1/2 tsp), and Salt (1 pinch).

step 6 Add in the juice from Lemons (1 1/4), Vanilla Extract (1/2 tsp), and Salt (1 pinch).

step 7

Beat in the Eggs (3) one at a time and mix just until combined on low speed.

step 7 Beat in the Eggs (3) one at a time and mix just until combined on low speed.

step 8

Transfer the batter into the prepared crust. Bake for 45 to 50 minutes.

step 8 Transfer the batter into the prepared crust. Bake for 45 to 50 minutes.

step 9

Cool on a wire rack for 10 minutes.

step 9 Cool on a wire rack for 10 minutes.

step 10

Carefully run a knife around edge of the pan to loosen; cool for another hour.

step 11

In a medium saucepan, combine white Granulated Sugar (3/4 cup) and sifted Corn Starch (3 Tbsp). Stir in the Pomegranate Juice (2 cups).

step 11 In a medium saucepan, combine white Granulated Sugar (3/4 cup) and sifted Corn Starch (3 Tbsp). Stir in the Pomegranate Juice (2 cups).

step 12

Cook the sauce over medium heat, stirring constantly, until sauce begins to thicken. When the sauce coats the back of a wooden spoon, remove from heat and let cool.

step 12 Cook the sauce over medium heat, stirring constantly, until sauce begins to thicken. When the sauce coats the back of a wooden spoon, remove from heat and let cool.

step 13

Once the cheesecake is completely cooled, remove springform sides of the pan. Pour 1/3 of the pomegranate sauce and refrigerate overnight, or at least 2 hours before serving. If desired, drizzle more sauce over the individual slices.

step 13 Once the cheesecake is completely cooled, remove springform sides of the pan. Pour 1/3 of the pomegranate sauce and refrigerate overnight, or at least 2 hours before serving. If desired, drizzle more sauce over the individual slices.

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