Greek Yogurt Cheesecake Recipe with Pomegranate Sauce

Greek Yogurt Cheesecake Recipe with Pomegranate Sauce

Written by Becky

Thanksgiving is all about pies but for Christmas I think there’s a lot more room for creativity with desserts.  This year I’m serving up some Cheesecake made with Greek Yogurt and a gingersnap crust topped with a fresh pomegranate sauce.  I found all of the tasty ingredients for this cheesecake recipe at Harmons, including the perfectly ripe pomegranates!Greek Yogurt Cheesecake Recipe with Pomegranate Sauce

I’m a huge Cheesecake fan especially vanilla bean cheesecake but for health reasons I usually try to steer clear, that is until I saw this recipe for Greek Yogurt Cheesecake in Bon Appetit.  It sounded just perfect for the holidays and indulgent enough to satisfy the whole family. I added my own little spin to the recipe adding some vanilla bean seeds to the filling and making it with a gingersnap crust instead of graham crackers. And it turned out absolutely delicious and a beautiful addition to the holiday meal.

Greek Yogurt Cheesecake Recipe with Pomegranate Sauce

As for the ingredients, I’ve been doing most all of my holiday grocery shopping at the downtown City Creek Harmons.  I can usually hit up 3-5 different stores just to get all of our groceries within a tight budget but Harmon’s really does have it all covered from fresh produce to artisan bread, and quality meats.  Not to mention, they carry some of my favorite local products like Laziz and Creminelli and their prices are fare as well!  I even got to meet the two Harmon’s brothers recently. They are teaming up with a few local bloggers to post recipes with ingredients from their store, in return, they are offering a gift card of $50 to one of you for your holiday grocery shopping! Check out Lindsey post on all of the yummy items you can buy right now at Harmons.  Please leave a comment with your favorite Christmas-time dessert.  Winner will be announced Wednesday at 5pm.

Greek Yogurt Cheesecake Recipe with Pomegranate Sauce


Greek Yogurt Cheesecake Recipe with Pomegranate Sauce

Rating: 51

Total Time: 6 minutes

Yield: 8-10 servings

Ingredients

    for the crust
  • nonstick vegetable oil spray
  • 1 1/2 cups finely ground gingersnaps
  • 1/2 cup (1 stick) unsalted butter, melted, cooled slightly
  • 9-inch-diameter springform pan
  • for the filling
  • 2 teaspoons powdered gelatin
  • 1 1/2 pounds cream cheese, room temperature
  • 1 1/2 cups plain whole-milk Greek yogurt
  • 3/4 cup sugar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla bean paste or seeds of 1 vanilla bean
  • 1/2 teaspoon kosher salt
  • for the Pomegranate syrup
  • 2 cups flash-pasteurized pomegranate juice
  • 1/2 cup sugar
  • 2 tablespoons light corn syrup
  • Pomegranate seeds

Instructions

    for the crust
  1. Coat bottom and sides of pan with nonstick spray. Line bottom with a parchment-paper round. Using your fingertips, mix melted butter and gingersnap grounds in a medium bowl until mixture holds together when pinched tightly. Pack onto bottom of pan in an even layer (using the bottom of a flat measuring cup works well). Chill until firm, at least 1 hour or up to 1 day.
  2. for the filling
  3. Place gelatin and 1 1/2 tablespoon cold water in a heatproof bowl. Let stand until softened, 5-10 minutes.
  4. Pulse cream cheese, yogurt, sugar, lemon juice, vanilla, and salt in a food processor, scraping down sides as needed, until completely smooth.
  5. Pour water to a depth of 1/2-inch into a small skillet over medium heat. Place bowl with gelatin in skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet.
  6. With processor running, drizzle gelatin into cream cheese mixture; mix until well blended. Pour into prepared crust. Tap pan firmly on the counter to break up any big air bubbles. Smooth top. Cover tightly with plastic wrap and chill for at least 6 hours before serving. DO AHEAD Cheesecake can be made 2 days ahead. Keep chilled.
  7. for the Pomegranate syrup
  8. Bring first 3 ingredients to a simmer in a medium saucepan over medium-low heat; simmer, whisking occasionally, until syrup is thickened, shiny, and measures a generous 1/2 cup, 35-40 minutes. Let cool. DO AHEAD Pomegranate syrup can be made 5 days ahead. Cover; chill. Rewarm slightly before serving.
  9. serving
  10. Cut cheesecake into slices, dipping knife into a large glass of warm water and wiping dry between slices, and place on plates. Drizzle pomegranate syrup over and scatter pomegranate seeds around.

Notes

recipe by Bon Appetit, ingredients from Harmon's Grocery Store

http://www.thevintagemixer.com/2012/12/greek-yogurt-cheesecake-recipe-with-pomegranate-sauce/

Greek Yogurt Cheesecake Recipe with Pomegranate Sauce

Comments (21)

  1. I’m gonna have to try this cheesecake out…I’m drooling over here…

    Growing up, my aunt made the most divine oatmeal m&m cookies. Her secret was a hint of almond extract in the batter that made the dough THE MOST irresistible thing to a young me. :)

  2. This looks delicious. My favorite Christmas dessert is my mom’s rice pudding. Each year she puts an almond in a random serving. Whoever gets it wins a $100.

  3. My favorite Christmas time dessert— I look forward to mini pecan tarts. It is more nostalgia from my childhood. I am not a chocolate eater so my grandmother would make a tray for the family and then give me a smaller tray for myself. The taste defines xmas to me. I only get them once a year.

  4. My mother-in-law makes a bar cookie called Triple Treat Holiday Bars she got out of a women’s magazine decades ago. They are delicious! My favorite to make is a pumpkin sour cream bundt cake with a maple icing glaze.

  5. I’m thrilled! Harmon’s gets plenty of business from me so it will be nice to have a little extra to spend! I’ll message you my address. Merry Christmas!

  6. YUM! This looks so delicious — I think my family will even prefer the tang of greek yogurt over cream cheese (not to mention the health benefits). Thanks for a great recipe!

  7. Your photos are beautiful! The cheesecake looks absolutely delicious. I am planning to make this cheesecake for my family for Christmas Day, but they are quite picky about what is or isn’t a good cheesecake, and I’m fairly certain they’ll panic about a no-bake cheesecake made with gelatin. How creamy was this cake and did it have a gelatin-y flavor to it? My family is a huge fan of Cheesecake Factory cheesecakes (because they are creamy and light) so I want to make something close to that. If it’s too thick or too cake-like (or dry), it will absolutely disgust them.

    I love the gingersnap crust! What a great idea! Thanks for any answers you can give!

  8. I found your blog through a comment on a Pioneer Woman post (funny, I know) and I’m already in love! I am from Kaysville and my husband and I hope to be living in SL over the summer, so I feel a connection. But I wanted to say that I, too, have made this pie before… and isn’t it amazing? Sometimes cheesecake is too rich for me, but this version was perfect. I am excited to read more about your adventures with food!
    -Stephanie

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