Pomegranate Swirl Cheesecake

This pomegranate swirl cheesecake is a perfect contrast of tart and sweet, with pomegranate syrup swirled through for a lovely bit of color and flavor.

If you’re looking for the perfect dessert to grace your holiday table, look no further. Creamy and decadent, this cheesecake has such a lovely texture and flavor. The vivid swirl of pomegranate molasses adds a lovely bit of tang and a chocolate cookie crust.

This cheesecake is also easily made ahead of time since it freezes and keeps well in the refrigerator. So while it may be a bit of a time investment, all you have to do when serving is pile on some whipped cream and pomegranate arils, and drizzle some pomegranate syrup over the top.

Learn how to make stabilized whipped cream that will hold up for 3 days

The Oreo crust also adds a nice hint of chocolate flavor to the cheesecake without overpowering the other flavors. And while the swirl of pomegranate syrup adds a nice hint of tartness, I definitely recommend drizzling some more over the cheesecake slices when you’re serving it for an added kick of flavor.

Ingredients:

For the Crust:

• 2 cups Oreo crumbs — you can make your own by pulsing 24-25 regular (not double stuffed) cookies in a food processor or blender until they are crumbs.
• 3 Tbsp. unsalted butter, melted — you can do this in the microwave or in a small pan on the stove.

For the Filling:

• 32 oz. (4-8 oz. blocks) full-fat cream cheese
• 1 cup granulated sugar
• 2/3 cup whipping cream
• 4 large eggs –bring these to room temperature before adding to the mix
• 2 teaspoons vanilla extract and/or vanilla bean paste —

For the Pomegranate Swirl:

• 1 cup pomegranate juice– use unsweetened bottled pomegranate juice, or you can juice your own! This tutorial will teach you how to do it.
• 1/4 cup sugar— white, granulated sugar (regular or organic) will work well
• 1 Tbsp. lemon juice–freshly squeezed tastes the best, but bottled also works

How to Make a Pomegranate Swirl Cheesecake

For the Crust:

Preheat the oven to 350°F and set out the chilled filling ingredients (cream cheese, eggs, whipping cream) to come to room temperature. Set out an 8″ or 9″ spring form pan, or a pan with a removable bottom.

Pulse the Oreo cookies in the jar of a blender or food processor until they ground into crumbs. You may need to to do half at a time.

In a medium mixing bowl, combined the cookie crumbs and melted butter. Stir until they are well combined in a clumpy, sandy mixture.

Press the mixture into an even layer in the bottom of the pan, and slightly up the sides of the pan. Bake it for 10 minutes, then set it aside to cool.

For the Pomegranate Swirl:

While the crust is baking, prepare the pomegranate swirl. Place the pomegranate and lemon juices in a small saucepan with the sugar.

Bring the mixture to a boil, stirring occasionally, then reduce it to a simmer until it has reached the consistency of maple syrup. This will probably take about 20-30 minutes, depending on how high the temperature is.

Set the pomegranate syrup aside to cool completely before using it in the cheesecake. You can make it ahead of time (it will keep for at least a couple of months) and store it in the refrigerator.

For the Cheesecake Filling:

Make sure that all of your chilled ingredients are at room temperature. In a large mixing bowl beat the cream cheese with an electric hand mixer until it is smooth and fluffy.

Note: You can use a stand mixer with the paddle attachment instead of a hand mixer if you’d like.

Add the sugar and beat it with the cream cheese until it’s well combined. After adding each ingredient, use a rubber spatula to scrape down the sides of the bowl and make sure that the filling is well combined.

Next, add the eggs, whipping cream, and vanilla or vanilla bean paste and mix until the mixture is smooth. This may take 2-3 minutes as the eggs may not blend in quickly.

Layering and Swirling the Pomegranate in the Cheesecake:

Using a large spoon, scoop about a third of the cheesecake filling into the pan on top of the cooled cookie crust. Drizzle 2-3 tablespoons of the pomegranate syrup over the top, avoiding the edges of the pan.

Scoop another third of the filling into the pan, starting with small scoops around the edges so that it doesn’t push out the pomegranate drizzle. Add another 2-3 Tablespoons of pomegranate syrup, then add the remaining cheesecake batter. Finish with a couple more tablespoons of pomegranate syrup, then use a knife to swirl it through the batter.

Wrap the bottom of the pan tightly in heavy duty foil, then place it in a slightly larger pan. Place the pan in a rack in the middle of the oven, then pour water in the larger pan until it comes up the side of the pan about 1 1/2″-2.”

Bake the cheesecake for 1 hour to 1 hour 10 minutes. It will be ready when the center has a slight jiggle–you don’t want it to be set all the way across.

When the cheesecake is finished baking, turn off the oven and open the door. Leave the cheesecake in the oven to cool for 1-2 hours, then set it out on the counter to come to room temperature.

Once the cheesecake has come to room temperature, remove the foil from the bottom of the pan. Cover the top tightly with plastic wrap or foil and place it in the refrigerator to chill completely. Because of the swirling, some cracks may appear on the top of the cheesecake as it cools.

Serving and Storing the Cheesecake:

Top the cheesecake with whipped cream and fresh pomegranate arils, then serve it with the remaining pomegranate syrup.

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

Freezing the Cheesecake

Cheesecake freezes well, so you can easily make this pomegranate swirl cheesecake ahead of time and freeze it!

To freeze the cheesecake, let it cool completely. Place it in the freezer and let it freeze until solid–overnight should be plenty of time. Next, wrap it in plastic wrap, then foil and put it back in the freezer for up to three months.

When you want to thaw the cheesecake, place it in the refrigerator and allow it to thaw overnight. decorate the top, slice, and serve!

Recipe Notes and Tips:

• Because of the pomegranate swirl, this cheesecake is fairly moist. The bakes times may seem long, but are necessary to help it set.
• If you use an 8″ instead of a 9″ pan, your cheesecake will be a bit thicker and may take a bit longer to bake.
• Because of the added liquid, don’t add too much of the pomegranate swirl to the cheesecake. It could make the filling break down and never set. Instead, serve extra pomegranate syrup on the side with the slices of cheesecake.

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