Pomegranate cheesecake and a willow house giveaway

6 servings
20 min
65 min
Very Easy


Number of serving: 6


1 1/4 cup graham cracker crumbs

4 - 5 tablespoons melted butter

4 tablespoons sugar


3 - 8 oz packs of cream cheese at room temperature

1 cup of sugar

2 tablespoons vanilla

1/2 teaspoon lemon juice

Sour Cream Topping :

16 oz sour cream

1/3 cup plus 1 tablespoon sugar

1 tablespoon vanilla

Pomegranate topping:

1 1/2 tablespoons cornstarch

1/2 cup plus 3 tablespoons pomegranate juice

2 tablespoons sugar

1 1/2 cups pomegranate arils

2 tablespoons orange liqueur

1/2 teaspoon orange zest


  • Crust:
    Preheat your oven to 325'. Place a baking dish on the rack below where you plan on baking your cake. Combine ingredients.
  • Place in the refrigerator while mixing the filling together.
  • Filling:
    Beat the cream cheese until smooth. Blend in remaining ingredients. Pour into your graham cracker crust.
  • Place in the middle rack in your oven. Pour 1 cup of hot water into a dish on a rack below your cheesecake. Bake for 1 hour, turning the cake 90' halfway through.
  • If needed, add another cup of hot water to the baking dish. This helps prevent big cracks by providing a humid atmosphere within your oven.
  • Sour Cream Topping :
    Combing and pour on top of the cheesecake. Bake for an additional 10 minutes. Cool and refrigerate.
  • Pomegranate topping:
    Dissolve the cornstarch in 3 tablespoons of pomegranate juice. In a saucepan, over medium heat, bring the remaining 1/2 cup pomegranate juice and sugar to a boil Stir in the cornstarch mixture and heat, stirring constantly until everything thickens. Stir in the pomegranate arils. Pour everything into a bowl and set the bowl inside a larger bowl that contains ice water. Stir to cool. Spread over the top of your chilled cheesecake. Chill an additional 2 hours or more.


Pomegranate Cheesecake and a Willow House Giveaway, photo 1
Pomegranate Cheesecake and a Willow House Giveaway, photo 2


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