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Pomegranate Cheesecake

Cheesecake recipe adaped from Tyler Florence
Prep Time10 mins
Cook Time1 min
Total Time5 hrs 10 mins
Servings: 8 servings
Author: Samantha Ferraro



  • 2 cups finely ground graham crackers about 30 squares
  • 1/2 teaspoon ground cinnamon
  • 1 stick of unsalted butter melted and cooled slightly


  • 1 pound full fat cream cheese softened
  • 3 eggs
  • 1 cup sugar
  • 1 pint full fat sour cream
  • 1 lemon zested
  • 2 tsp vanilla extract

Pomegranate Sauce

  • 1 cup pomegranate seeds or seeds from 1 large pomegranate
  • 1 Tb pomegranate molasses
  • 1 lemon zested and juiced
  • 3 Tb cornstarch
  • 1/2 cup sugar add 1/4 more if too tart
  • 1/4 cup water


  • First, pre-heat oven to 450 degrees F.
  • Next, make the crust. Grind graham crackers until very fine in a food processor. Then add cinnamon and melted butter and pulse with the food processor until crumbs come together.
  • Spray a spring form pan all over the inside with cooking spray and pour the crumbs into the pan and, using the bottom of a measuring cup or cup, press the crumbs down into the pan all around and bringing the crust up 1 inch on the sides. Refrigerate while you make the cheesecake filling.
  • To make the filling, beat the cream cheese and sour cream together using the paddle attachment of a stand mixer. Beat until smooth and creamy. Then add in eggs, one at a time and continue beating until incorporated. Add sugar, lemon zest and vanilla extract, making sure everything is well mixed and scarping the bottom of the bowl with a spatula.
  • Once ready, take the crust out of the fridge and pour cheesecake filling into the pan, slightly tapping and smoothing the top if needed.
  • Place in 450 degree oven for 10 minutes, then lower the heat to 350 degrees F and continue baking for 1 hour, or until cheesecake is set and you can test with a knife and it comes out clean. Once done, allow to cool at room temperature (about 30 minutes) then cool in refrigerator before topping with sauce (4 hours-overnight).
  • To make the sauce, add pomegranate, sugar and water and cook on medium-low heat, stirring to begin softening the fruit. Then add the rest of the ingredients and continue stirring until sauce is thick and coats the back of a spoon. Taste for sweetness, if too tart, add a bit more sugar.
  • When ready, allow sauce to cool for a few minutes and then pour over cheesecake. The sides of the cheesecake will create a "well", which is perfect to hold the sauce.
  • Let cheesecake and sauce set in the refrigerate for at least 30 minutes before cutting.