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pomegranate-cheesecake-recipe

Pomegranate Cheesecake

A delightful gluten-free cheesecake with a burst of pomegranate flavor.
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Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 350 kcal

Ingredients 

Crust

  • 1.5 cups Gluten-free graham cracker crumbs
  • 0.5 cup Melted butter

Filling

  • 3 packages Cream cheese, softened 8 oz each
  • 1 cup Granulated sugar
  • 3 units Large eggs
  • 1 teaspoon Vanilla extract
  • 1 cup Pomegranate juice
  • 1 tablespoon Cornstarch

Topping

  • 0.5 cup Pomegranate seeds

Instructions 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. In a bowl, mix gluten-free graham cracker crumbs and melted butter. Press mixture into the bottom of the springform pan.
  3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. In a small saucepan, combine pomegranate juice and cornstarch. Cook over medium heat, stirring constantly until thickened. Let cool slightly.
  5. Pour half of the cream cheese mixture over the crust. Drizzle half of the pomegranate mixture over the cream cheese layer. Repeat layers.
  6. Bake in preheated oven for 60 minutes, or until the center is set. Cool on a wire rack, then refrigerate for at least 4 hours before serving.
  7. Before serving, sprinkle pomegranate seeds on top of the cheesecake.

Nutritional Value

Calories: 350kcal | Carbohydrates: 30g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 100mg | Sodium: 300mg | Potassium: 150mg | Fiber: 1g | Sugar: 25g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 1mg

Keywords

Cheesecake, Gluten-Free, Pomegranate
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