Last week I posted these Bourbon Cranberry Lemonade Fizzes and I had some cranberries leftover. I wanted to use them up, and remembered a bottle of Cranberry-Pomegranate juice I saw in the grocery store when I went to buy the Cranberry Lemonade. Really I just wanted to also make something with pomegranates.
For some reason, pomegranates have always reminded me of aliens. Alien fruit. Like if an alien came to earth and saw a pomegranate, he’d be like, “Gah, finally something that looks edible!”
Turns out, pomegranate seeds combined with cranberries in a pot on the stove with some sugar and water makes the most gorgeous colored syrup. It was so vibrantly pink! I wanted to a paint with it. Swirling it into the top of this cheesecake made me feel all artistic and stuff.
Also also, adding yogurt to cheesecake makes it suuuper creamy. Don’t forget this step! I will never not add yogurt to a cheesecake ever again.
In addition to the Nutella Pumpkin S’mores Tart I posted on Friday, this would also be a great Thanksgiving dessert option. Honestly, it can be hard to remember dessert because it’s turkey and side dish crazy town, but definitely make this cheesecake and remember to save room for dessert.
- 1½ cups cinnamon graham cracker crumbs
- ½ cup chopped pecans
- ½ cup butter, melted
- 1 cup pomegranate seeds
- 1½ cups fresh cranberries
- ½ cup granulated sugar
- ½ cup water
- two 8oz packages of cream cheese, room temp/softened
- ¾ cup granulated sugar
- 6oz vanilla Greek yogurt
- 1 cup white chocolate chips, melted
- 2 large eggs + two yolks
- 3 tbsp all purpose flour
- Spray a 9 inch springform pan with nonstick spray and preheat the oven to 350 degrees.
- Combine graham cracker crumb/pecan mixture and melted butter. Stir until all the crumbs are coated and the mixture holds it's shape when pressed together. (For the graham crumbs and pecans, I added it all to a food processor and then processed until there were fine crumbs. I used about 1½ packages of graham crackers--as in the packages inside the box. Then tossed in the pecans and processed.)
- Press the mixture into the bottom of the springform pan and bake for 10 minutes. Remove the pan from the oven and let the crust cool completely.
- Prepare the syrup while the graham cracker crust is cooling. You can even make it a day ahead if you want! (Keep in mind that the cheesecake will need to chill in your fridge for 6-8 hours before being served.)
- Combine all ingredients--pomegranate seeds, cranberries, sugar, and water--in a medium-sized saucepan over medium heat. Stir until the sugar has dissolved.
- Bring the mixture to a low boil and cook for 15 minutes, stirring occasionally and making sure the mixture doesn't boil too much or boil over. During this time, you'll notice the cranberries sort of bust open and all the fruit gets mushy. Press the fruit with a rubber spatula to make sure all the juice has been released.
- Remove from heat, let cool completely before swirling into the cheesecake.
- Preheat the oven to 350 degrees. In a large bowl, beat cream cheese with an electric handheld mixer on medium speed until smooth and creamy. Add the sugar and mix until incorporated. Next add the yogurt and white chocolate, and mix until just combined. Add the eggs, and mix well. Repeat with the yolks. Finally, add the flour and mix until just combined.
- Pour the cheesecake batter over the crust in the springform pan. Tap the pan on the counter a couple times to release any air bubbles. Place the springform pan on a baking sheet and place it all in the preheated oven. Bake for 45 minutes. The center of the cheesecake should still be a little jiggly. Turn the oven off and let the cheesecake sit in the oven for an hour. Then remove cheesecake, let it cool completely, and then chill for 6 to 8 hours, or overnight.
- Garnish cheesecake with whipped cream and leftover pomegranate seeds and cranberries!