Creamy Cheesecake with Pomegranate Topping
This traditional dense and rich cheesecake gets its sparkle from the healthy and delicious fresh pomegranate seed topping. Talk about a company-fancy dessert!
Notes
- Recipe courtesy of Pomegranate Council
To remove seeds from pomengranates, follow this simple 3-Step No-Mess Process:
- Cut off crown, then cut pomegranate into sections.
- Place sections in a bowl of water, then roll out arils (juice sacs) with your fingers. Discard everything else.
- Strain out water. Eat arils whole, seeds and all, or use in a recipe.
Serves12
Chilling Time6 hr
Cooking Time45 min
Ingredients
- CRUST
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 1/4 cup unsalted butter, softened
- FILLING
- 4 (8-ounce) packages cream cheese, softened
- 1 1/4 cup sugar
- 2 eggs
- 1/2 cup sour cream
- 3/4 cup all-purpose flour
- 1 teaspoon vanilla
- 2 tablespoons lemon juice
- TOPPING
- 1/3 cup pomegranate juice
- 1/4 cup water
- 1 teaspoon unflavored gelatin
- 1/2 cup pomegranate arils (seeds)
- 2 tablespoons sugar
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