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Mandarin Pomegranate Cheesecake

This beautiful and delicious cheesecake is easy to make and features the perfect combo of mandarin orange and pomegranate.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 16 servings
Calories: 223 kcal
Course: Dessert
Cuisine: American , Canadian

Ingredients

  • 1.5 cups graham wafer crumbs
  • ⅓ cup butter melted
  • 16 ounce cream cheese 2 8 oz packages
  • ¼ cup granulated sugar
  • 1 egg
  • 2 tablespoon pomegranate juice
  • 1 teaspoon vanilla
  • ¼ cup all purpose flour
  • ¾ cup orange juice
  • ¾ cup pomegranate juice
  • 2 tablespoon liquid honey
  • 2 tablespoon cornstarch
  • 1 cup pomegranate seeds
  • 1 mandarin orange peeled and divided into segments

Instructions

    Cup of Yum
  1. Preheat oven to 350°
  2. In a bowl, combine graham crumbs with melted butter.
  3. Press crumb mixture into the bottom of a non stick, 9 inch square baking pan
  4. Bake for 8 minutes, then remove and set aside to cool
  5. Using a mixer, beat cream cheese and sugar until smooth
  6. Add egg, pomegranate juice, and vanilla, and beat until fluffy, about 1 minute
  7. Add flour and beat until combined.
  8. Pour mixture onto graham crust, spreading evenly
  9. Bake in center of oven for 20 minutes
  10. Remove from heat and allow to cool completely
  11. Meanwhile, whisk together orange and pomegranate juice with honey in a small saucepan
  12. Bring to a boil over medium high heat
  13. Combine cornstarch with 2 tablespoon water and whisk into the simmering juice mixture, whisking until smooth and thickened
  14. Remove from heat and allow to cool
  15. Top cooled cake with mandarin slices
  16. Pour topping over cake, spreading evenly by tipping the pan
  17. Scatter pomegranate seeds over cake.
  18. Cover loosely with foil and refrigerate 1-2 hours until topping is set.
  19. To serve, transfer cake from pan to a cutting board and cut into squares

Notes

  • This recipe uses the juice and seeds of one pomegranate. If your pomegranate doesn't yield the ¾ cup + 2 tablespoon required, make up the difference in the topping with orange juice.
  • Cheesecake should be stored in the fridge, where it will keep for up to one week. You can also freeze this cake.

Nutrition Information

Serving 1serving Calories 223kcal (11%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 8g (40%) Cholesterol 51mg (17%) Sodium 182mg (8%) Potassium 142mg (4%) Sugar 12g (24%) Vitamin A 575IU (12%) Vitamin C 8.3mg (9%) Calcium 42mg (4%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 223

% Daily Value*

Serving 1serving
Calories 223kcal 11%
Carbohydrates 20g 7%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 51mg 17%
Sodium 182mg 8%
Potassium 142mg 3%
Sugar 12g 24%
Vitamin A 575IU 12%
Vitamin C 8.3mg 9%
Calcium 42mg 4%
Iron 0.6mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.