Cheesecake with Pomegranate Sauce

Recipe

Dessert
Cheesecake with Pomegranate Sauce

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Cheesecake squares topped wth pomegranate sauce and seeds on parchment paper

User Rating

3.75 out of 5 stars
Rate it:
4 ratings

Recipe Data

16
Servings
30min
Prep
1hr10min
Total

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Description

A bright pomegranate sauce offsets this lusciously rich dessert with light and refreshing flavor.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 16
QuantityIngredientAdd
1 ¼ c.finely crushed gingersnap cookies (about 25 cookies)
3 tbsp.Hy-Vee butter, melted
3(8 oz each) pkg Hy-Vee cream cheese, softened
2(4 oz each) pkg white baking chocolate with cocoa butter, melted and cooled
c.plus 1/2 c. Hy-Vee sugar, divided
3Hy-Vee large eggs, lightly beaten
1 tsp.Hy-Vee vanilla extract
2 c.pomegranate juice
2 tbsp.light corn syrup
½ c.pomegranate seeds

Directions

  1. Preheat oven to 350 degrees. Line an 8-by-8-inch baking pan with foil, extending foil over the edges of the pan. Grease foil; set pan aside.
  2. For crust, in a small bowl toss together crushed cookies and butter until combined. Press onto bottom of prepared pan; set aside.
  3. For filling, in a large mixing bowl beat cream cheese and melted chocolate with an electric mixer on medium to high until combined. Beat in 1/3 cup sugar until fluffy. Add eggs and vanilla; beat on low speed just until combined.
  4. Pour filling over crust in pan, spreading evenly. Place pan in a 9-by-13-inch baking pan. Pour enough boiling water into 9-by-13-inch pan to reach halfway up sides of 8-by-8-inch pan.
  5. Bake about 40 minutes or until center of cheesecake jiggles slightly when the pan is gently shaken. Cool cheesecake completely on a wire rack. Cover and chill for at least 4 hours before serving.
  6. Meanwhile, for pomegranate sauce, in a large saucepan combine pomegranate juice, remaining 1/2 cup sugar and corn syrup. Bring to boiling; reduce heat. Gently boil until sauce is thickened and reduced to 1 cup, stirring occasionally. Stir in pomegranate seeds.
  7. To serve, using the edges of the foil, lift uncut cheesecake out of the pan. Cut into squares and serve topped with pomegranate sauce.

Nutrition facts

Servings

370 Calories per serving

Amounts Per Serving

  • Total Fat: 23g
  • Cholesterol: 90mg
  • Sodium: 240mg
  • Total Carbohydrates: 37g
  • Protein: 5g

Daily Values

0%
Vitamin A 15%
0%
Vitamin C 2%
0%
Iron 6%
0%
Calcium 10%

Recipe Source:

Hy-Vee Seasons Fall 2015.