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  • Chocolate Cheesecake with Pomegranate Topping

Chocolate Cheesecake with Pomegranate Topping

Crust Ingredients:

  • 18 Graham Crackers
  • ¼ cup sugar
  • ½ cup cocoa
  • 9 tablespoons butter

Filling Ingredients:

  • 8 ounces Bedre Chocolate Wafers, chopped
  • 24 ounces full fat cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1/4 cup heavy cream
  • 1/4 cup  unsweetened cocoa powder
  • 4 large eggs, at room temperature

Topping Ingredients:

  • ¾ cup reduced pomegranate juice*
  • 8 oz pomegranate seeds, about 1/2 a cup
  • 2 tbsp honey
  • 1 tbsp corn starch
  • Note: To reduce pomegranate juice, bring 2 cups juice to a boil over medium-high heat and boil 5-10 minutes until reduced by half. You should have 1 cup of reduced juice.

Crust Directions:

Preheat the oven to 325°F. Pulse graham crackers, sugar and cocoa in food processor, then add butter.  Press in bottom and sides of 9 inch pan. Bake for 10 minutes, or until fragrant. Let cool slightly and maintain oven temperature while making the filling.

Filling Directions:

  1. In a microwave-safe bowl, microwave the chopped chocolate in 30-second bursts, stirring between bursts, until melted and smooth. Let cool.
  2. In the bowl of an electric mixer, beat the cream cheese until smooth, about 1 minute. Add the sugar, cream, and cocoa powder and beat until well combined. Scrape down the sides and bottom of the bowl to make sure all cream cheese is being incorporated. Add the eggs, one at a time, beating just until smooth. Beat in the melted chocolate until just combined. Be careful not to overbeat.
  3. Pour the batter into the cooled crust. Place the springform pan on a rimmed baking sheet and bake for about 50 minutes, or until the top looks slightly dry and the middle is slightly wobbly. Err on the side of under-baking. Turn off the oven and crack the oven door open and allow to cool for 10 minutes (this helps prevent cracking). Remove the cheesecake from the oven to a wire rack to cool to room temperature.
  4. Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a cake stand or serving plate.

To prepare the topping:

  1. Combine all ingredients in a small saucepan and whisk to completely combine.
  2. Heat mixture over low, stirring constantly, until it just begins to thicken. At that point, remove it from the heat and allow it to COOL
  3. Mix in the pomegranate seeds and pour the sauce over the cheesecake before slicing.

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