Pomegranate Cheesecake

5 from 6 votes

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You’ll love this rich and creamy pomegranate cheesecake with a delicious pomegranate sauce. No water bath is required, and it’s perfect for making in advance! 

Why you’ll love this recipe:

If you’ve been a reader for a while, you know I love cheesecakes. From no-bake versions to cheesecake pies and bars, I’ve mastered them all! 

Pomegranate cheesecake is a nostalgic dessert for me, bringing back so many great holiday memories. The reddish-pink pomegranate sauce makes this a stunning, festive dessert, perfect for enjoying while waiting for Santa to arrive on Christmas Eve! 

  • Texture – The cheesecake is lusciously creamy and smooth. And unlike this strawberry cheesecake, it’s a little dense, making it even more rich and decadent.
  • Flavor – The pomegranate sauce adds a burst of tart sweetness. There’s just enough sugar added to balance out the natural tanginess of the pomegranate juice. 
  • Approachable – No water bath is needed during baking, and the crust and pomegranate sauce whip up in just a few minutes. 

My cheesecake recipes never fail to impress, and this pomegranate cheesecake is no exception! 

A slice of pomegranate cheesecake on a plate.

Key Ingredient Notes

For Graham Cracker crust

  • Graham cracker crumbs – You can purchase graham cracker crumbs, or make your own. To make your own, place several graham cracker sheets into a gallon-sized ziplock bag, and crush them into fine crumbs using a rolling pin or meat mallet. Or pulse the graham crackers in a food processor.
  • Sugar – Adds more sweetness to the graham cracker crumbs. Use granulated sugar, as it blends seamlessly into the crust mixture.  
  • Cinnamon – Brings subtle warmth and spice to the crust with some festive flavor! 
  • Unsalted butter – Holds the crust together and gives it an irresistible rich, buttery taste. 
Ingredients to make a graham cracker crust.

for Cheesecake filling

  • Cream cheese – Soften the cream cheese to room temperature. About 1 hour on the counter should do the trick! Use blocks of cream cheese, not processed tubs labeled as “spreadable” or “whipped.”
  • Sweetened condensed milk – This is my number one ingredient for ultra-creamy desserts. Don’t confuse condensed milk with evaporated milk, though. Condensed milk contains sugar, while evaporated milk is unsweetened. 
  • Lemon juice – The acidity offsets the sweet flavor of the condensed milk and helps to lighten the rich and heavy texture of the cheesecake. 
  • Vanilla extract – High-quality, pure vanilla extract adds depth to the flavor and balances the richness of the cream cheese. 
  • Salt enhances the sweet and savory flavors in the cheesecake filling. 
  • Eggs – Make sure your eggs are at room temperature. This will allow them to distribute more evenly throughout the batter and help make a lighter, fluffier cheesecake.  
Ingredients to make a cheesecake filling.

For Pomegranate sauce

  • Sugar – Granulated white sugar sweetens the pomegranate cheesecake sauce. 
  • Cornstarch thickens the pomegranate sauce.
  • Pomegranate juice – Look for 100% pomegranate juice without added sweetener or artificial flavors. Pom Wonderful is the most readily available pomegranate juice in most local grocery stores.  
Ingredients to make pomegranate sauce.

How to make this cheesecake recipe:

1. Prepare the graham cracker crust

  • Line the bottom of your springform pan with parchment paper before you begin. This is an optional step, but this way the bottom of the cheesecake comes out even.
A springform pan on top of parchment paper.
  • Mix the graham cracker crumbs, sugar, and cinnamon in a medium bowl. 
  • Add the melted butter, and mix until well combined. 
  • Press the graham cracker crust mixture onto the bottom and sides of a 9-inch springform pan. 
  • Refrigerate the crust for at least 30 minutes. 
The process of creating graham cracker crust and shaping it in a springform pan.

Crust consistency

The texture of the crust should be wet-sand-like. It should ball up when you squeeze it in your palm.

2. Make the cheesecake filling

Before you get started, preheat your oven to 300°F, and fit your electric mixing bowl with the paddle attachment. 

  • Beat the softened cream cheese on medium speed until fluffy, about 2 minutes.
  • Add the condensed milk and continue mixing until well combined. The mixture should be smooth and lump-free.
  • Add the eggs, lemon juice, vanilla extract, and salt into the cream cheese mixture. Mix until just combined. Don’t over-mix it!
  • Pour the cheesecake batter into the prepared graham cracker crust. 
The process of making cheesecake filling and pouring it into a graham cracker crust.

3. Bake the cheesecake

  • Bake the cheesecake for 45-50 minutes. You’ll know it’s done when the edges are set and it’s slightly wobbly in the center. 
  • Let your cheesecake cool on a wire rack for 10 minutes. Then, loosen the edges using a knife, and then let the cheesecake cool completely for 1 hour
Cheesecake filling setting in a springform pan on top of graham cracker crust.

4. Make the pomegranate sauce

  • Combine the sugar and cornstarch in a medium-sized saucepan. 
  • Stir the pomegranate juice into the sugar mixture. 
  • Cook the pomegranate sauce over medium heat until it starts to thicken, stirring constantly. 
  • Remove the sauce from the heat after it has thickened enough to coat the back of a spoon. 

5. Assemble the pomegranate cheesecake

  • Remove the springform sides of the pan once the cheesecake has completely cooled down.
  • Pour ⅓ of the pomegranate sauce over the top of the cheesecake. 
  • Decorate the top of the cheesecake with fresh pomegranate seeds, if desired.
  • Refrigerate the cheesecake for at least 2 hours or up to overnight. 
  • Serve the cheesecake with the remaining pomegranate sauce on the side, and enjoy! 
Pomegranate sauce being poured over cheesecake filling.

Cheesecake Tips for Success:

  • Don’t overbeat the batter when you add the eggs. Overbeating incorporates too much air into the batter, which will cause a big crack in the cheesecake. We don’t want that! 
  • Make sure you don’t over-bake the cheesecake. Start checking on it after about 40 minutes. You’ll know it’s done when the outside is firm. It’s okay if it has a soft center that wobbles a little when you shake it. It will continue to set as it cools. 
  • Stir the pomegranate sauce constantly while it’s cooking. This will prevent it from burning onto the bottom of the pan and help it thicken into a smooth consistency. 
Overhead view of a pomegranate cheesecake topped with pomegranate sauce and seeds.

Make-Ahead Tips:

Technically, this is a make-ahead dessert. This pomegranate cheesecake recipe requires a 2-hour chill minimum. Chilling allows the cheesecake to firm up and set properly, which results in a flawless presentation when sliced. 

However, you can prepare individual components of the recipe even further in advance to make assembly quick. 

  • The graham cracker crust can be prepared and left to chill in the fridge 1-2 days in advance. 
  • Make the pomegranate sauce 1-2 days in advance as well and store it in the refrigerator. 

Cheesecake Storing Tips:

  • Store leftover pomegranate cheesecake covered tightly in the fridge for up to 5 days.
  • Most cheesecakes freeze well. Freeze cheesecake in an airtight container for up to 1 month.  
  • Thaw your pomegranate cheesecake in the fridge overnight before serving. 
A slice of pomegranate cheesecake on a plate.


What flavors pair well with pomegranate?

Pomegranate complements both sweet and savory flavors. For sweet flavors, you can find pomegranate in dessert recipes paired with citrus, berries, and vanilla flavors. Or, you can find savory balsamic pomegranate sauce recipes for serving over chicken, lamb, or pork. 

Are grenadine and pomegranate syrup the same thing?

The two terms are often used interchangeably, making them easy to get confused. However, they aren’t exactly the same. For instance, pomegranate syrup uses sugar, lemon juice, and pomegranate juice. Meanwhile, grenadine is also made with pomegranate juice, sugar, and lemon but may contain orange blossom water as well. 

Is pomegranate sauce the same as pomegranate molasses?

Pomegranate molasses is a Middle Eastern condiment with the same ingredients used to make pomegranate syrup. The difference is molasses cooks into a thicker consistency. Pomegranate sauce is a bit sweeter than syrup or molasses and is thickened with cornstarch. 

Pomegranate cheesecake with three pieces sliced.
5 from 6 votes

Pomegranate Cheesecake

Prepare this pomegranate cheesecake recipe with simple steps for a showstopping dessert that's secretly easy to make!
Prep: 15 minutes
Cook: 50 minutes
2 hours
Total: 3 hours 5 minutes
Servings: 12 servings


For crust

  • 2 cups (240 g) graham cracker crumbs Note 1
  • 2 tablespoons (30 g) granulated sugar
  • ½ teaspoon ground cinnamon
  • ½ cup (115 g) unsalted butter melted

For filling

  • 24 oz (700 g) cream cheese at room temperature Note 2
  • 14 oz (400 g) sweetened condensed milk Note 3
  • ¼ cup (60 ml) lemon juice
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon coarse kosher salt
  • 3 large eggs at room temperature

For pomegranate sauce

  • ¾ cup (150 g) granulated sugar
  • 3 tablespoons (24 g) cornstarch
  • 2 cups (480 ml) pomegranate juice


  • Electric hand mixer OR stand mixer fitted with a paddle attachment
  • 9-Inch Springform Pan


  • Preheat the oven to 300°F (150°C).

To make the crust:

  • In a medium bowl, mix together graham cracker crumbs, sugar and cinnamon. Add melted butter and mix well.
    2 cups graham cracker crumbs, 2 tablespoons granulated sugar, ½ teaspoon ground cinnamon, ½ cup unsalted butter
  • Press onto the bottom and sides of an ungreased 9-inch springform pan. Refrigerate while you prepare the filling.

To make the cheesecake:

  • In a mixing bowl with paddle attachment, beat the cream cheese until fluffy on medium speed, about 2 minutes.
    24 oz cream cheese, 14 oz sweetened condensed milk, ¼ cup lemon juice, ½ teaspoon pure vanilla extract, ¼ teaspoon coarse kosher salt, 3 large eggs
  • Add condensed milk and continue mixing until well combined. At this point, the mixture should be smooth and lump-free.
  • Add the eggs, lemon juice, vanilla extract and salt and beat on medium-low speed until just combined. Don't overmix!
  • Pour the cheesecake batter into the prepared crust.
  • Bake for 45 to 50 minutes. When the cheesecake is cooked, the edges are set and slightly wobbly in the center. Cool on a wire rack for 10 minutes. Then carefully run a knife around edge of the pan to loosen. Cool completely.

To make the pomegranate sauce:

  • In a medium saucepan, whist together sugar and cornstarch. Stir in the pomegranate juice.
    ¾ cup granulated sugar, 3 tablespoons cornstarch, 2 cups pomegranate juice
  • Bring the sauce to a boil over medium-high heat, stirring frequently. Then reduce the heat to medium and cook for about 5 minutes, or until the sauce thickens enough to coat the back of a wooden spoon. Remove from heat and let cool completely. (This recipe yields about 1¼ cups of pomegranate sauce.)

To serve:

  • Once the cheesecake is completely cooled, remove springform sides of the pan and place the cheesecake on a serving platter.
  • Pour third of the pomegranate sauce and decorate with some pomegranate seeds, if desired. Serve the cheesecake with the remaining pomegranate sauce on the side.

Tips & Notes

Note 1: I buy already crushed graham cracker crumbs. You can find it in the baking aisle. Or, you can crush 16 full sheets of graham crackers into fine crumbs. 
Note 2: Use full-fat, brick-style cream cheese. Not whipped or reduced-fat cream cheese for the best result.
Note 3: Be sure to use sweetened condensed milk and not evaporated milk.
To prevent a crack on the cheesecake:
– Don’t overbeat the batter when you add the eggs. Otherwise, you will incorporate too much air into the batter, which will cause an ugly crack.
– Make sure not to over-bake the cake. Start checking on it after about 40 minutes. The outside of the cheesecake should be firm, but the center can still be soft and wobble a little if you shake it gently.
Storing Tips:
– Store leftover cheesecake covered tightly in the fridge for up to 5 days.
– Freeze your pomegranate cheesecake in an airtight container for up to 1 month.
– Thaw leftovers in the fridge overnight, and serve cold. 


Servings: 1 serving
Calories: 561kcal
Carbohydrates: 59g
Protein: 9g
Fat: 33g
Sugar: 45g
Sodium: 421mg
Course: Dessert
Cuisine: American

This recipe was originally published on October 9th, 2013.

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Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

5 from 6 votes (1 rating without comment)

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    1. 5 stars
      My Ultimate, The Cheesecake recipe!
      Sometimes I simply decorate with fresh berries or other toppings because the base cheesecake recipe is so good and I love experimenting with various toppings!