Description
A delightful dessert featuring layers of creamy cheesecake infused with fresh mint and topped with vibrant pomegranate arils for a refreshing twist. Perfect for holiday gatherings or a special treat.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh mint leaves, finely chopped
- 1 cup heavy cream, whipped
- 1 cup pomegranate arils
- For the crust:
- Mint whipped cream:
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs with melted butter in a bowl. Press into the bottom of the prepared pan. Bake for 10 minutes, then cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Stir in vanilla and chopped mint.
- Pour the filling over the crust. Bake for 50-60 minutes or until center is set. Cool completely in pan.
- Whip heavy cream with powdered sugar until stiff peaks form. Fold in additional chopped mint if desired.
- Release cheesecake from pan. Spread whipped cream on top and decorate with pomegranate arils. Chill for at least 2 hours before serving.
Notes
For best results, use fresh pomegranate arils. Cheesecake can be made ahead and refrigerated overnight. Decorate just before serving to prevent sogginess.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450 kcal
- Sugar: 28g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 7g