Pomegranate Cheesecake

Cuisine: North American / Category: Dessert
Final result of pomegranate cheesecake
Prep Time 1 hour
Cook Time 1 hour
Additional Time 6 hours
Total Time 8 hours
Yield: 12 Slices

I rebaked a cheesecake for Christmas, as an order from my co-worker, and decided to try something else that had colour red in it.

Pomegranates are everywhere in Georgia.

We had them in our backyard, and I would always marvel at them. How could such thin branches hold these oversized fruits?

In case you were wondering why the crust seems a bit darker, it is because I overbaked them. Again...

But it was not burnt so, please hire me 😅


  1. Set ingredients outside the fridge to warm it up to room temperature.
  2. Preheat oven to 177° C (350° F)


  1. In a saucepan melt butter on low heat. Add cinnamon, nutmeg, salt, erythritol, and stevia; stir until fully dissolved. Add ground almonds and walnuts. Even it out on a 9" springform pan with a bit of height around the rim.
  2. Bake for approximately 10 min.


  1. Separate eggs. In a small dish mix egg whites with cream of tartar until stiff; set it in a fridge.
  2. In a large bowl, mix together cream cheese, butter, vanilla, and sugar until smooth. Add Sour Cream and honey.
  3. Add the yolks together and mix gently for a short period of time (Do not overmix). Fold in the egg whites with a spatula without deflating the whites too much.
  4. Bake for 50-70 minutes, or until the only the center is jiggly when you shake it. Allow to cool at room temperature, then refrigerate for at least 6 hours before serving.


  1. In a saucepan, heat water and add cornstarch to it to make a thick paste.
  2. Add pomegranate juice and sugar and bring to boil. Reduce to simmer.
  3. Keep stirring until it starts to thicken.
  4. Let it cool down and then spread it on the cheesecake.
  5. Sprinkle pomegranate seeds.

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