Description
These elegant towers combine the tangy sweetness of pomegranate with the refreshing coolness of mint, layered with creamy cheesecake for a stunning and delicious dessert.
Ingredients
Scale
- For the crust:
- 2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
- For the cheesecake:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- For the pomegranate layers:
- 2 cups pomegranate seeds
- 1/4 cup honey
- 1 tablespoon lime juice
- Fresh mint leaves for garnish
Instructions
- 1. Preheat oven to 350°F (175°C).
- 2. In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of 8-inch springform pans or tower molds.
- 3. Bake for 10 minutes. Cool.
- 4. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Pour over crust.
- 5. Bake for 50-60 minutes until set. Cool.
- 6. For pomegranate: Combine seeds, honey, and lime juice in a saucepan. Simmer for 5 minutes.
- 7. Assemble towers: Layer cheesecake, pomegranate mixture, and mint leaves in glasses or on plates.
Notes
Chill for at least 2 hours before serving. Garnish with additional mint for presentation.
Nutrition
- Calories: 450
- Sugar: 35g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 8g