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!
Table of Contents
- Why you’ll love this recipe:
- Key Ingredient Notes
- How to make this cheesecake recipe:
- 1. Prepare the graham cracker crust
- 2. Make the cheesecake filling
- 3. Bake the cheesecake
- 4. Make the pomegranate sauce
- 5. Assemble the pomegranate cheesecake
- Cheesecake Tips for Success:
- Make-Ahead Tips:
- Cheesecake Storing Tips:
- FAQs:
- More Cheesecake Recipes:
- Pomegranate Cheesecake Recipe
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Pin ItWhy 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!
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.
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.
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.
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.
- 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.
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.
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.
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!
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.
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.
FAQs:
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.
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.
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.
More Cheesecake Recipes:
Pomegranate Cheesecake
Ingredients
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
Equipment
- Electric hand mixer OR stand mixer fitted with a paddle attachment
- 9-Inch Springform Pan
Instructions
- 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
– 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.
Nutrition
This recipe was originally published on October 9th, 2013.
This is the first cheesecake I’ve made and it’s wonderful, very simple and tasty.
Hi! I love this recipe so much but I am curious- how long does it keep in the fridge? What signs should I look for for it going bad? I’ve had mine in the fridge for around a Week and it still seems ok but I just want to make sure!
Hi, Sim. So happy you loved the recipe. I’d say it’s good for up to 5 days in the fridge. I usually don’t store leftovers in the fridge for more than 5 days. By the way, this cheesecake freezes well. So if you ever make it again, you can go ahead and freeze some for later.
Dear Shinee,
We just wanted to tell you that we made your pomegranate cheesecake for Easter and we STILL think it is the. best. cheesecake. ever!
Happy Easter!
Kate and Dory
Aww, this’s super awesome, Kate!!! 2 years later, and you still love it. I’m SO happy to hear back from you. THANK YOU!!!
Dear Shinee,
Just made your pomegranate cheesecake for Easter, and it was absolutely the best one I’ve ever had. Perhaps even better than my mother’s! I made a half recipe (75 grams of beaten eggs instead of 150 g) and used fresh lime juice instead of lemon. Baked it in a 7″ springform. What can I say? It couldn’t have been easier, it released from the pan like a dream, and set up magnificently in the fridge overnight. And the taste! and the texture! Gosh, you have a winner here.
баярлалаа!
Hi, Kate!! Thank you so much for your feedback!! I’m so happy you loved the cheesecake. This one is my go-to base recipe, and agree I too love everything about it. Thank you again, your comment made my day!
This looks sooo amazing! I can’t believe you combined two of my favorite desserts! i love pomegranate and cheesecake! You are so right, this would be great for the holidays. Just an idea, if you’re making it for Christmas, you can dye one third of the batter green. That way, you can layer white, green, white, and then bake it.
What a fantastic idea, Olivia! I love it. I will definitely try that this holiday season! 😉
Hey.. I tried this recipe it’s really tasty but the issue is that the filling stayed liquid somehow.. what’s your advice for that?
I think, it might have been undercooked. I’d suggest baking it a little longer. I hope it helps.
Sain bnuu tanii en cheesecake ih goy yum. Margaash valentinii bayraar hiih gesimaa. Hrn zarim yumig n sain meddegguu. Consdensed milk gdg n mngld oldhgui yumaa zurgan deerees moloko shg haragdaad bhin orluulaad hiij bolhuu? Bas ehleedd 150 C d halaad bgaad 180 C d zuuhandaa bolgohuu? Helj tus bolooch? 😉
Sain, sain bn uu? Za yunii umnu blogoor mini zochilsond bayarlalaa. Condensed milk gej ugaasaa moloko shd. 🙂 Zuuhnii huvid 150 gradust bolgono. 180 bolgohgui shuu. Amjilt! Saihan bayarlaarai.
Such a delicious cake! I’m going to bake it the third time, because my family & friends are going like crazy about it! 🙂
.. but I’ve got a question: I use wholemeal biscuits (hand-crumbled 😉 ) because I couldn’t find graham cracker in my stores (oh hello, I’m from germany, maybe that’s why), but somehow the crust is always a little too crumbly! the edges scatter after removing the springform, not like on your beautiful photos .. maybe you have an advice for me?
Hi, Katharina! I’m so happy to hear that you and your friends and family love this cheesecake. 🙂 As far as crust issue, I would advise to make sure your crumbs are very fine and maybe add a little more butter. I hope it helps. Happy New Year!
просто бесподобно ! удивительный труд )
Spasibki! 🙂
ymar goy yum be hezee iim yum hiij surnaa kk amjilt husiye tanid, oshoo olon goy iddeg buteeluud urlaarai 🙂
Bayarlalaa, bb! Hiigeed bhaar surchdag yum bnaa 😉