Description
A delightful fusion of creamy cheesecake, tart cranberries, and sweet pomegranate, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 1 1/2 cups white chocolate, chopped
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup cranberry juice
- 1 cup pomegranate seeds
- 1/4 cup water
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan.
- Melt white chocolate in a heatproof bowl over simmering water, stirring occasionally until smooth.
- Beat cream cheese until smooth, then add sugar and vanilla extract. Mix in eggs one at a time, followed by sour cream and melted white chocolate.
- In a saucepan, combine cranberry juice, pomegranate seeds, and water. Boil, then simmer until thickened. Strain to remove seeds.
- Pour half of the cheesecake batter over the crust. Drizzle in some cranberry sauce and swirl. Pour remaining batter and repeat.
- Bake for 55-60 minutes until the center is set but jiggles slightly. Leave in the oven to cool gradually for an hour.
- Cool completely, cover, and refrigerate for at least 4 hours or overnight.
Notes
For best results, ensure all ingredients are at room temperature. You can freeze slices for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 260mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg