Pomegranate Cheesecake

My husband is a huge pomegranate fan, so when I saw this cheesecake over at Mel’s Kitchen Cafe, I knew I had to give it a try. The base is a plain, New York style cheesecake–and a mighty good one, I might add. But what makes this cheesecake so special is that it’s topped off with a surprisingly delicious layer of sweetened sour cream, followed by a beautiful pomegranate glaze.

The great thing about this cheesecake–besides the fact that it tastes amazing–is that the sour cream layer covers any cracks that might develop during baking. So you don’t have to worry about your cheesecake looking perfect when it comes out of the oven, because no one is going to see it! And the gorgeous red color of the pomegranate glaze makes this a perfect Christmas dessert.

You should plan to make the cheesecake portion a day ahead, as it needs time to set in the refrigerator. You can also make the pomegranate glaze ahead of time, but it does become kind of gelatinous after being chilled. I found that 10-15 seconds in the microwave returned it to a smoother consistency.

Pomegranate Cheesecake

Pomegranate Cheesecake

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 8-10 servings


  • 1 1/2 cups graham cracker crumbs
  • 4 tablespoons butter
  • 1 tablespoon sugar
  • Cheesecake:
  • 4 (8-oz.) packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1/4 cup all purpose flour
  • 3 eggs
  • 1 tablespoon vanilla
  • 1/2 cup sour cream
  • 1 teaspoon lemon zest
  • Sour Cream Topping:
  • 1 1/2 cups sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • Pomegranate Glaze:
  • 1 1/2 cups pomegranate juice
  • 1/4 cup sugar
  • 2 tablespoons cornstarch + 2 tablespoons water
  • 1/2 cup pomegranate seeds


  1. Preheat oven to 325 degrees
  2. For the crust: Combine graham cracker crumbs, melted butter and sugar in a medium bowl. Mix well.
  3. Press into the bottom of a lightly greased, 9-10 inch springform pan. Chill while you prepare the cheesecake filling.
  4. For the filling: in large bowl, beat cream cheese and sugar until fluffy.
  5. Beat in the flour on low speed until smooth.
  6. Add eggs and vanilla all at once, beating on low speed just until combined.
  7. Using a wooden spoon or spatula, stir in sour cream and lemon peel.
  8. Pour the filling over the prepared crust. Bake for 65 minutes or until edges are puffed and center jiggles slightly when gently shaken. Remove from oven.
  9. For the sour cream topping: stir together sour cream, sugar, and vanilla.
  10. Spread sour cream mixture over top of baked cheesecake, spreading gently to the edges. Return to oven and bake for 10 minutes.
  11. Remove from oven. Cool on wire rack for about an hour. Remove sides of pan; cool completely.
  12. Cover the cheesecake and chill for at least 6 hours and preferably overnight.
  13. For pomegranate glaze: in a medium saucepan combine pomegranate juice and sugar.
  14. In a small bowl, stir together cornstarch and water. Add to pomegranate juice.
  15. Cook over medium heat until mixture simmers and thickens.
  16. To serve, cut cheesecake into slices and top with pomegranate glaze.


Who Dished It Up First: Mel’s Kitchen Cafe


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