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Pomegranate Cheesecake



Thoroughly combine graham wafer crumbs and melted butter; press onto bottom and 1-inch up sides of a 9-9inch springform pan.
Bake at 325F for 10 minutes.
Cool completely.
Sprinkle gelatin over water in a small saucepan.
let set for 5 minutes, then heat until gelatin dissolves.
In mixing bowl, combine cream cheese, sugar and vanilla until light and fluffy.
Add gelatin and mix well.
In a large bowl, whip cream until stiff.
Gently but thoroughly, fold cream cheese and 1/2 cup of the pomegranate arils into the whipped cream.
Spoon mixture into the cooled crust.
Smooth out top.
Refrigerate for 2 hours or until set.
To remove from pan, Gently run a sharp knife around the inside of the pan, then open the clamp.
Top with the remaining pomegranate arils.
TIP: This cheesecake can be made a day ahead of time, but unbaked cheesecakes such as this one should not be frozen.
To keep uneaten portions looking fresh, put back into the springform pan, and cover with foil.
Store in refrigerator.