Creamy Cheesecake with Pomegranate Topping


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!


  • Recipe courtesy of Pomegranate Council

To remove seeds from pomengranates, follow this simple 3-Step No-Mess Process:

  1. Cut off crown, then cut pomegranate into sections.


  2. Place sections in a bowl of water, then roll out arils (juice sacs) with your fingers. Discard everything else.


  3. Strain out water. Eat arils whole, seeds and all, or use in a recipe.


Chilling Time6 hr

Cooking Time45 min


  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 1/4 cup unsalted butter, softened
  • 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
  • 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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