Pomegranate Cheesecake is one my favorite desserts to make during the holidays! It’s festive, delicious, and super easy to make! My sister is the master mind for researching and putting various recipes together for this delicious dessert. Ultimately the recipe was adapted from this blog. Today I’m sharing my version on how to make this super east and divine dessert which is perfect for the holiday gatherings – especially NYE!
The first step is to bake your favorite cheesecake recipe. If you are not into that, have no fear, I suggest buying the New York Deli Style Cheesecake from Trader Joe’s (found in the frozen dessert aisle). If you bake the cheesecake make sure it is completely cool before starting the pomegranate topping steps. If you go the Trader Joe’s route then make sure the cheesecake is completely thawed and at room temperature.
3/4 cup pomegranate juice (Pom Wonderful)
1 pack unflavored gelatin powder
2 Tbsp Sugar
1.5 cups seeds of one Pomegranate
1. Place pomegranate juice in a small sauce pan, sprinkle in unflavored gelatin powder. Let stand 1 minute to soften gelatin before putting it on the heat.
2. Whisk in 2 Tbsp sugar and cook over medium heat, stirring, until sugar dissolves and mixture is steaming.
3. Remove from heat then set the saucepan into a larger bowl of ice water, stirring gently and constantly until it is cold and slightly thickened but not set approximately 5-10 minutes.
4. Once thickened consistency, stir in pomegranate seeds and immediately spoon topping onto the cheesecake. Refrigerate for 1-2 hour before serving.