Creamy Pomegranate Cheesecake Recipe for Festive Tables (Print Version)

This Pomegranate Cheesecake Recipe is a festive showstopper! Learn my tips for a smooth, tangy dessert, perfect for special occasions. So much better than store-bought!

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 75 Minutes minutes
Total Time: 105 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Crust

01 - 1 ½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - ½ cup unsalted butter, melted

→ For the Creamy Filling

04 - 3 (8-ounce) packages full-fat cream cheese, room temperature
05 - 1 cup granulated sugar
06 - ¾ cup full-fat sour cream
07 - 3 large eggs, room temperature
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon lemon zest

→ For the Pomegranate Topping

10 - 1 ½ cups 100% pure pomegranate juice
11 - ¼ cup granulated sugar
12 - 2 tablespoons cornstarch

→ For Finishing Touches

13 - ½ cup fresh pomegranate arils

# Instructions:

01 - Alright, first things first! Preheat your oven to 350°F (175°C). Grab that 9-inch springform pan. Now, this is important: wrap the outside bottom of your springform pan with heavy-duty aluminum foil, like, two or three layers. We’re going for a water bath later, and you do NOT want water seeping into your crust. Trust me, I’ve had soggy bottoms before, and it’s a tragedy. In a medium bowl, mix your graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press this mixture firmly into the bottom of your prepared pan. Really press it down, hon, with the back of a spoon or your knuckles. Bake for 8-10 minutes, then take it out and let it cool on a wire rack while you work on the good stuff. It smells so buttery and comforting already!
02 - While the crust cools, let's get that dreamy filling together for our Pomegranate Cheesecake Recipe. In a large bowl, using an electric mixer, beat the room temperature cream cheese and sugar together on medium speed until it’s super smooth and fluffy. Scrape down the sides of the bowl often! You want no lumps, none at all. Then, beat in the sour cream and vanilla extract until just combined. Don't overmix here; we're just incorporating. Next, add the eggs, one at a time, beating on low speed until each is just incorporated. Overmixing eggs can introduce too much air, which leads to cracks. Finally, gently fold in that lovely lemon zest. The kitchen smells amazing already, a bit zesty and sweet!
03 - Pour your luscious cream cheese mixture over the cooled crust in the springform pan. Time for the water bath! Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan, making sure it comes about halfway up the sides of the springform pan. This water bath is the secret to a creamy, crack-free cheesecake! Carefully transfer the whole setup to your preheated oven. Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan. Don't overbake, or it'll crack!
04 - Once baked, turn off the oven but leave the cheesecake inside with the door ajar for about an hour. This slow cooling helps prevent cracks. After an hour, carefully remove the cheesecake from the water bath and the roasting pan. Remove the foil from around the springform pan. Let it cool completely on a wire rack at room temperature. Once fully cooled, cover it loosely with plastic wrap and refrigerate for at least 6 hours, or even better, overnight. I know, waiting is the hardest part, but this chilling time is crucial for setting that perfect texture of your cheesecake.
05 - When your cheesecake is perfectly chilled and ready, let's make that beautiful topping. In a small saucepan, whisk together the pomegranate juice, sugar, and cornstarch until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil. It should be thick enough to coat the back of a spoon. Remove it from the heat and let it cool completely. You want it cool, not warm, before pouring it over the cheesecake, otherwise, it will melt the top of your perfect cheesecake. It’ll get even thicker as it cools, trust me on this one!
06 - Once the pomegranate topping is cool, gently pour it over the chilled cheesecake. Spread it evenly using the back of a spoon. Now for the fun part: garnish with those gorgeous fresh pomegranate arils! They look like little jewels and add such a lovely pop. Carefully remove the sides of the springform pan. Slice it up with a sharp knife (running it under hot water between slices helps with clean cuts!), and serve. This Pomegranate Cheesecake Recipe is truly a showstopper, and the taste? Oh, it’s just divine. Enjoy watching everyone's faces light up!

# Notes:

01 - Always use room temperature ingredients for the filling; it makes a huge difference in smoothness.
02 - Don't skip the water bath – it's your best friend for a crack-free cheesecake!
03 - Patience is key! Let it cool slowly in the oven, then chill thoroughly in the fridge.
04 - For super clean slices, dip your knife in hot water and wipe it clean between each cut.

# Equipment Needed:

01 - 9-inch springform pan
02 - heavy-duty aluminum foil
03 - large roasting pan
04 - electric mixer
05 - medium bowl
06 - small saucepan

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 30g
Total Carbohydrate: 40g
Protein: 8g

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