Description
A light, elegant, and make-ahead dessert featuring a crisp graham cracker crust, tangy honey-sweetened cheesecake filling, and a ruby-red pomegranate topping. Perfect for Rosh Hashanah or any special occasion.
Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- ½ teaspoon cinnamon
- 24 ounces (680g) full-fat cream cheese, room temperature
- ¾ cup (150g) granulated sugar
- ¼ cup (80g) mild honey (e.g., clover or orange blossom)
- 4 large eggs, room temperature
- ½ cup (120g) sour cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons (15g) all-purpose flour
- 1 cup (150g) fresh pomegranate arils
- 2 tablespoons chopped pistachios (optional)
- Extra honey for drizzling
Instructions
- Preheat oven to 325°F (160°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides, and grease with butter.
- In a medium bowl, mix graham cracker crumbs, melted butter, 2 tablespoons sugar, and cinnamon until it resembles wet sand. Press firmly into the bottom of the prepared pan.
- Bake the crust for 8-10 minutes until fragrant. Remove and let cool while preparing the filling. Leave the oven on.
- In a large bowl, beat the room-temperature cream cheese on medium-low speed until completely smooth. Scrape down the sides and bottom of the bowl.
- Add ¾ cup sugar and honey to the cream cheese and beat until combined.
- Mix in sour cream, vanilla extract, and lemon juice.
- Add eggs one at a time, mixing on low speed just until combined. Do not overmix to avoid incorporating air.
- Gently fold in the flour with a spatula.
- Pour the batter over the cooled crust and smooth the top. Tap the pan gently on the counter to release air bubbles.
- Bake for 45-50 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle.
- Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 1 hour to cool gradually.
- Remove from the oven and let cool completely on a wire rack. Cover and refrigerate for at least 4 hours, preferably overnight.
- Lift the cheesecake out of the pan using the parchment sling. Sprinkle with pomegranate arils, chopped pistachios, and a drizzle of extra honey.
- Cut into 12 or 16 squares using a sharp knife dipped in hot water and wiped dry between cuts.
Notes
Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not overmix after adding eggs to avoid cracking. For a gluten-free version, swap graham crackers for gluten-free crackers or almond flour. For a dairy-free version, use plant-based cream cheese and vegan butter. The bars taste best after chilling overnight.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: Jewish
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 22
- Sodium: 220
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 32
- Fiber: 1
- Protein: 6
Keywords: Rosh Hashanah, cheesecake bars, pomegranate, honey, holiday dessert, make-ahead dessert, Jewish holiday recipes, fall baking