This cheesecake bar is just full of yum. This is definitely a sweet treat that I will make over and over again during the winter holiday season. I’ve already made it twice and it has disappeared in a flash!
The flavours go so well together. The sweet and fruity taste from the pomegranate, the mild cheese flavour of the cheesecake, and the nutty, salty crunch from the pistachios is just delicious. The vibrant, glossy red sauce, jewel-like arils, and green pistachios are wonderful to look at. In addition, the pistachio-graham cracker crust and pomegranate arils give it a wonderful crunch while the cheesecake layer is smooth and creamy. A lovely juxtaposition of textures!
Now onto the recipe.
Crush graham crackers and pistachios and mix together with melted butter, sugar, and salt. Bake at 375 degrees F for 7-9 minutes.
Mix the cheesecake ingredients using an electric mixer. Start with the cream cheese and sugar, then add the vanilla and eggs. Spread it on top of the crust and bake at 325 degrees F for 40 minutes.
In the meantime, under high heat, reduce down pomegranate juice and sugar for 30 minutes. Add the cornstarch and water mixture to thicken the sauce. Let it cool.
Once cheesecake and sauce is cooled, top the cheesecake with the sauce. Sprinkle with pistachio and pomegranate arils.
Cover with plastic wrap and refrigerate for at least 6 hours or overnight before cutting into bars. Enjoy!