My favorite creamy cheesecake (the best cheesecake and also easiest cheesecake you will ever make!) gets a holiday makeover with the addition of tart pomegranates and a crunchy chocolate coating on top. The pomegranate seeds add a nice satisfying crunch while the sticky glaze completes this delicious dairy delight.
16 oz. cream cheese (room temperature)
16 oz. sour cream
1/2 cup of sugar
1 tsp. vanilla extract
2 ready made crusts (6oz. each) can be graham cracker or chocolate
8 oz semi-sweet baking chocolate for chocolate topping
4 cups pomegranate juice
1/2 cup sugar
1/4 cup freshly squeezed lemon juice
Combine ingredients together in a pot. Heat on a medium to high flame allowing sugar to dissolve, then lower flame to a simmer and let it simmer until thickens. (this will take anywhere from 45 minutes to an hour.) Allow sauce to cool off then combine it with 1/2 cup of pomegranate seeds.
Combine cream cheese, sour cream, sugar and vanilla extract until smooth. Slowly add in eggs and beat until combined. Divide batter between the two graham cracker crusts. Using 1/4 cup of pomegranate syrup for each cheesecake, dot the top and swirl around with a knife. Bake on 350 for an hour. Set aside remaining syrup for serving. Once the cheesecake has cooled off, melt 8 oz semi-sweet baking chocolate and cover the top of the cheesecake with the melted chocolate. Once the chocolate has hardened drizzle remaining pomegranate sauce on top of the chocolate topping.
~ Recipe submitted by Nina Safar