Pomegranate Molasses Cheesecake

Pomegranate Molasses Cheesecake

Tangy pomegranate molasses swirls through a rich, creamy baked cheesecake.

Total 13 hr Makes 12 slices Calories 412/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

A graham cracker crust holds a dense, velvety cheesecake filling threaded with tart-sweet pomegranate molasses. Baked low and slow in a water bath for a crack-free top, it suits holiday tables or any occasion calling for a tangy twist on the classic. Finish with a glossy pomegranate molasses glaze and fresh arils for color and crunch.

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 4 8-ounce packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1/3 cup pomegranate molasses
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup sour cream
  • 1/4 cup pomegranate molasses, for swirling
  • 3 tablespoons pomegranate molasses, for glaze
  • 1/2 cup pomegranate arils

Method

  1. Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan tightly in two layers of heavy-duty foil.

  2. Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until evenly moistened. Press into the bottom of the prepared pan.

  3. Bake the crust for 10 minutes, then set aside to cool while preparing the filling.

  4. Beat the cream cheese and 1 1/4 cups sugar together in a large bowl until smooth and no lumps remain, scraping the bowl as needed.

  5. Add 1/3 cup pomegranate molasses, flour, vanilla, and salt, beating on low speed until combined.

  6. Add the eggs one at a time, beating on low speed just until each is incorporated.

  7. Beat in the sour cream until the batter is smooth and silky.

  8. Pour the filling over the cooled crust and smooth the top with a spatula.

  9. Drizzle 1/4 cup pomegranate molasses over the filling in a spiral pattern, then swirl gently with a skewer or toothpick.

  10. Set the springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches about 1 inch up the sides of the foil.

  11. Bake until the edges are set but the center still jiggles slightly, about 70 to 75 minutes.

  12. Turn off the oven, crack the door open, and let the cheesecake sit in the cooling oven for 1 hour.

  13. Remove the cheesecake from the water bath, discard the foil, and let cool completely on a wire rack at room temperature.

  14. Cover and refrigerate the cheesecake for at least 6 hours, preferably overnight, until fully set.

  15. Before serving, warm the remaining 3 tablespoons pomegranate molasses slightly and drizzle it over the top of the cheesecake.

  16. Scatter pomegranate arils over the top, slice with a hot knife, and serve.

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Pomegranate Molasses Cheesecake

A graham cracker crust holds a dense, velvety cheesecake filling threaded with tart-sweet pomegranate molasses. Baked low and slow in a water bath for a crack-free top, it suits holiday tables or any occasion calling for a tangy twist on the classic. Finish with a glossy pomegranate molasses glaze and fresh arils for color and crunch.

13 hr 12 slices 412 cal

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 4 8-ounce packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1/3 cup pomegranate molasses
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup sour cream
  • 1/4 cup pomegranate molasses, for swirling
  • 3 tablespoons pomegranate molasses, for glaze
  • 1/2 cup pomegranate arils

Method

  1. 1

    Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan tightly in two layers of heavy-duty foil.

  2. 2

    Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until evenly moistened. Press into the bottom of the prepared pan.

  3. 3

    Bake the crust for 10 minutes, then set aside to cool while preparing the filling.

  4. 4

    Beat the cream cheese and 1 1/4 cups sugar together in a large bowl until smooth and no lumps remain, scraping the bowl as needed.

  5. 5

    Add 1/3 cup pomegranate molasses, flour, vanilla, and salt, beating on low speed until combined.

  6. 6

    Add the eggs one at a time, beating on low speed just until each is incorporated.

  7. 7

    Beat in the sour cream until the batter is smooth and silky.

  8. 8

    Pour the filling over the cooled crust and smooth the top with a spatula.

  9. 9

    Drizzle 1/4 cup pomegranate molasses over the filling in a spiral pattern, then swirl gently with a skewer or toothpick.

  10. 10

    Set the springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches about 1 inch up the sides of the foil.

  11. 11

    Bake until the edges are set but the center still jiggles slightly, about 70 to 75 minutes.

  12. 12

    Turn off the oven, crack the door open, and let the cheesecake sit in the cooling oven for 1 hour.

  13. 13

    Remove the cheesecake from the water bath, discard the foil, and let cool completely on a wire rack at room temperature.

  14. 14

    Cover and refrigerate the cheesecake for at least 6 hours, preferably overnight, until fully set.

  15. 15

    Before serving, warm the remaining 3 tablespoons pomegranate molasses slightly and drizzle it over the top of the cheesecake.

  16. 16

    Scatter pomegranate arils over the top, slice with a hot knife, and serve.