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RECIPE
13 INGREDIENTS 13 STEPS 4hr 25min

Pomegranate Cheesecake

3.5
4 Ratings
Creamy, smooth cheesecake with not too sweet, yet delicious pomegranate sauce.
Pomegranate Cheesecake Recipe | SideChef
Creamy, smooth cheesecake with not too sweet, yet delicious pomegranate sauce.
Sweet and Savory by Shinee
My blog is all about finger food, bite-size desserts, cakes and cocktails, in short party food!
http://www.sweetandsavorybyshinee.com/
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Delivery & Pickup From
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Fulfilled by
Sweet and Savory by Shinee
My blog is all about finger food, bite-size desserts, cakes and cocktails, in short party food!
http://www.sweetandsavorybyshinee.com/
4hr 25min
Total Time
1hr 25min
Active Time
$2.10
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8

Crust

2 1/2 cups
Graham Cracker Crumbs
1/2 tsp
Ground Cinnamon

Filling

1 can
(14 oz)
Sweetened Condensed Milk
3 pckg
(8 oz)
Cream Cheese
1/4 cup
3
Large Eggs , room temperature

Pomegranate Sauce

3 Tbsp
1 pinch
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Nutrition Per Serving

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CALORIES
825
FAT
49.4 g
PROTEIN
13.2 g
CARBS
84.6 g

Cooking Instructions

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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 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 Cream Cheese (3 pckg) until fluffy on medium speed. Slowly add in the Sweetened Condensed Milk (1 can) .
Step 6
Add in Lemon Juice (1/4 cup) , 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 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 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 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.
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Nutrition Per Serving
Calories
825
% Daily Value*
Fat
49.4 g
63%
Saturated Fat
27.6 g
138%
Trans Fat
1.0 g
--
Cholesterol
201.2 mg
67%
Carbohydrates
84.6 g
31%
Fiber
1.0 g
4%
Sugars
64.8 g
--
Protein
13.2 g
26%
Sodium
537.1 mg
23%
Vitamin D
0.5 µg
2%
Calcium
242.8 mg
19%
Iron
1.8 mg
10%
Potassium
493.8 mg
11%
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