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Recently, I made some Thanksgiving dessert pies, and they were a huge hit with everyone. That got me thinking about what dessert to make for Christmas this year, and cheesecake immediately came to mind. After searching for ideas, I found this amazing white chocolate pomegranate cheesecake recipe and decided to give it a try, with a few of my own twists, of course.
Let me tell you, it turned out to be the perfect holiday treat. Creamy, sweet, and topped with festive colors, this cheesecake is sure to be a Christmas favorite.
Ingredients You’ll Need
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For The Crust:
- 7 oz gingersnap cookies (about 1 ½ cups, finely crushed)
- 6 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
- ¼ tsp kosher salt
For The Filling:
- 3 (8-oz) packages cream cheese, room temperature
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- ⅔ cup sour cream
- 7 oz white chocolate, melted and cooled
- 1 tbsp cornstarch
- ½ tsp kosher salt
For The Topping:
- 1 ½ cups pomegranate juice
- ¼ cup pomegranate arils
- 2 tbsp roasted pistachios, roughly chopped
- 2 tsp lime zest + ½ tsp lime juice
Step-by-Step Instructions
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Make The Crust
Preheat your oven to 350°F. Mix the crushed gingersnap cookies, melted butter, sugar, and salt. Press into the bottom and 1 inch up the sides of a greased 9-inch springform pan. Bake for 12 minutes, then cool.
Prepare The Filling
Lower oven temperature to 325°F. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in sour cream, melted chocolate, cornstarch, and salt until combined. Pour the mixture into the crust and smooth the top.
Bake The Cheesecake
Place the springform pan on a baking sheet. Bake for 50–60 minutes, until the edges are set but the center jiggles slightly. Cool completely on a wire rack before chilling in the refrigerator for 4–12 hours.
Make The Pomegranate Sauce
In a saucepan, reduce pomegranate juice and sugar over medium-high heat until it thickens (about 15 minutes). Add a cornstarch slurry (cornstarch mixed with water) and cook until the sauce coats the back of a spoon. Stir in lime juice, butter, and salt.
Decorate and Serve
Once the cheesecake is chilled, transfer it to a serving plate. Top with pomegranate arils, lime zest, pistachios, and grated white chocolate if desired. Serve with the prepared pomegranate sauce for an extra burst of flavor.
Pro Tips
- Make Ahead: The cheesecake tastes even better when made a day in advance, giving the flavors time to meld.
- Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth filling.
- Customizable Toppings: Add a personal twist with your favorite nuts and fruits.
Why This Cheesecake Is a Holiday Must-Have
This white chocolate pomegranate cheesecake is the perfect combination of festive and flavorful, making it a dessert you’ll want to make year after year. Whether for a family dinner or a holiday gathering, this cheesecake is guaranteed to impress. Serve it with the silky pomegranate sauce for an unforgettable holiday treat.
ALSO READ: Simple Banana Bread Recipe That Never Fails
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