First, I am going to start by wishing everyone a happy Victoria’s Day. Second, I HAVE to offer a prefect table centerpiece for your celebrations. Guys, this Pomegranate Cheesecake with pistachio crust is a bomb! Your family and friends are going to love it!
Cheesecake is my favorite dessert in the whole wide world. I know, I say this pretty much every time I make desserts, but seriously I love any type of cheesecake. However the smooth, light and creamy texture is a must for all of them. This creamy and rich yet tangy cheese filling with sweet and mildly tart pomegranate sauce and crunchy pistachio crust all create a combination of flavors and textures that is truly unique in its tastiness.
This is the best food gift you can give to yourself!
Cheesecake Filling Ingredients:
4 (8 ounce) packages cream cheese, room temperature
1/2 cup white sugar
1 1/2 cup POM pomegranate juice
1 cup heavy cream
1 tablespoon vanilla extract
4 eggs
2 teaspoon lemon zest
Pistachio Crust Ingredients:
1 cup roasted pistachios
4 tbsp butter, melted + more for greasing
2 tbsp sugar
Pomegranate Sauce Ingredients:
2 cups POM pomegranate juice
1/4 cup brown sugar
seeds from 1/2 pomegranate
1 tbsp corn starch
+ remaining pomegranate seeds and 1/4 cup pistachios for decorating
Preheat the oven to 350F and lightly grease the bottom and sides of a 9-inch springform pan with butter.
In the meantime blend the pistachios in the food processor. Melt the butter over medium heat and combine it with crushed pistachios and sugar until evenly moistened. Spread the crumbs mixture on to the bottom of your pan.
Separate the pomegranate seeds and set aside.
In a large bowl stir room temperature cream cheese and sugar until evenly combined. Add pomegranate juice, lemon, vanilla, eggs one by one and mix well. In a separate bowl whip the heavy cream and combine with the mixture.
Pour mixture into prepared springform pan and bake for 1 hour. After 1 hour the edges should be slightly puffed and centre wiggly if you try shaking it. Turn off the heat and let the cheesecake cool inside the oven for 3 to 4 hours. This will prevent the cheesecake from cracking.
While the cheesecake is baking, prepare the pomegranate sauce. Add pomegranate juice and half of pomegranate seeds into a pot and bring to a boil. Reduce the heat and simmer until it reduces to 1 cup, about 10 minutes. Dissolve corn starch in 2 tablespoons of cold water and whisk into the sauce along with the sugar. Turn of the heat and let it cool.
Decorate the Pomegranate Cheesecake with the sauce, remaining pomegranate seeds and pistachios. I also decided to put more pistachio crumbs on the side of the cheesecake. Just because I can 🙂
Now excuse me, while I go the fridge to get some more creamy deliciousness.
- Cheesecake Filling Ingredients:
- 4 (8 ounce) packages cream cheese, room temperature
- 1/2 cup white sugar
- 1 1/2 cup POM pomegranate juice
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- 4 eggs
- 2 teaspoon lemon zest
- Pistachio Crust Ingredients:
- 1 cup roasted pistachios
- 4 tbsp butter, melted + more for greasing
- 2 tbsp sugar
- Pomegranate Sauce Ingredients:
- 2 cups POM pomegranate juice
- 1/4 cup brown sugar
- seeds from 1/2 pomegranate
- 1 tbsp corn starch
- + remaining pomegranate seeds and 1/4 cup pistachios for decorating
- Preheat the oven to 350F and lightly grease the bottom and sides of a 9-inch springform pan with butter.
- Blend the pistachios in the food processor.
- Melt the butter over medium heat and combine it with crushed pistachios and sugar until evenly moistened.
- Spread the crumbs mixture on to the bottom of your pan.
- Separate the pomegranate seeds and set aside.
- In a large bowl stir room temperature cream cheese and sugar until evenly combined.
- Add pomegranate juice, lemon, vanilla, eggs one by one and mix well.
- In a separate bowl whip the heavy cream and combine with the mixture.
- Pour mixture into prepared springform pan and bake for 1 hour. After 1 hour the edges should be slightly puffed and centre wiggly if you try shaking it.
- Turn off the heat and let the cheesecake cool inside the oven for 3 to 4 hours. This will prevent the cheesecake from cracking. Once cooled inside the oven chill the cheesecake overnight.
- For the pomegranate sauce, add pomegranate juice and seeds from 1/2 pomegranate into a pot and bring to a boil.
- Reduce the heat and simmer until it reduces to 1 cup, about 10 minutes.
- Dissolve corn starch in 2 tablespoons of cold water and whisk into the sauce along with the sugar. Turn of the heat and let it cool.
- Decorate with pomegranate sauce, remaining pomegranate seeds and pistachios.
This cheesecake looks and sounds divine! I sure love pomegranate and it’s tart flavour but I never have tried it in cake before. Yum!
Thank you so much, Thalia! I really hope you will give this pomegranate cheesecake a try one day! Cheers!
What a delightful looking cheesecake. I love pomegranate but never thought of putting it on cheesecake!
The Old Fat Guy
Thank you! I am so glad you enjoyed the recipe!
Pomegranate cheesecake? The name itself promises an amazing recipe (and it really is).
We love what you’re baking up here. Are you interested in becoming a Chicory App partner?
Hi, I want to bake this cheesecake , my question is how much cream cheese it needs, does it need 32 ounce cream cheese 4*8 or just 8 ounce?
Thanks
I tried the recipe, but had to add a lot more sugar for it to be sweet enough, and then when I baked it the cake sunk and didn’t turn out. I’m not super experienced and was trying to make them mini cheesecakes, should that affect it? Not sure what went wrong :/
Thanks for sharing this. I’m trying it tonight but will sweeten to taste on the filling before I bake it. Whipping the cream before putting in has me curious. The less air in a cheesecake the better. I wonder if too much air had to do with the collapse because air causes cracking.
How did you put the pistachios on the side of the cheesecake? Or did you bake it like that-w the whole pan lined w crust?
Wow!!!! Stunning, stunning pics! Do you style and take your own photos?