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October 12, 2017

Almond Milk & Pomegranate Topping Cheesecake



This mama loves a good cheesecake and I usually hesitate having any from a restaurant or store bought because of being lactose intolerant.  If desperately craving it I will just suck it up and have at least a bite, but thankfully there are ways to substitute regular whole milk with tastier alternatives.

There's actually a little secret ingredient that makes this cheesecake that much sweeter but you'll have to scroll down to see.

And yes, though almond milk is key in this recipe, did you also know that pomegranate is one of many delicious fruits of the Fall season?! Yup, sure is!

Its one fruit you definitely cannot pass up to cook, bake or even garnish with this season.

   




It has been a while since I've enjoyed a pomegranate, I haven't had them in years only because I basically grew up with a tree in my dad's backyard and I think I had one too many and was pretty satisfied for a long time plus they always seemed like so messy to cut, dig out and eat.

But as of lately I've grown to appreciate them again and realized how much I missed their sweetness.  Plus aren't they pretty?  Inside and out?



I got pretty excited once it was time to put the pomegranate syrup and seeds on top because they just made this cheesecake that much more beautiful and sweet, it was looking pretty tasty!  

Oh and it was!!!






Gotta admit I'm pretty proud of this one, can't wait to make it again!

Find the recipe below.








print recipe


Almond Milk Cheesecake Topped With Pomegranate
My own recipe with a dash of golden milk aka secret ingredient not so secret anymore!

Ingredients
  • 1 Spring form cake pan
  • 3 cups Cinnamon Graham Crakers
  • 1/4 cup Brown Sugar
  • 1/2 cup Melted Unsalted Butter
  • 2 1/2 pk room temperature Cream Cheese 8 oz Pkg
  • 3/4 cup White Sugar
  • 3 tablespoons Flour
  • 1/4 cup Vanilla Almond Milk
  • 1 teaspoon (optional) Vanilla Extract
  • 1 tablesppon Fresh Lemon Zest
  • 4 Eggs
  • 1 to 2 pomegranates - syrup and seeds
  • 1/2 teaspoon of each - Zen's Tea House Organic Turmeric and Organic Vietnamese Cinnamon (secret ingredient) optional
Instructions
1. Preheat oven to 350 degrees F. In a food processor, add the graham crackers, melted butter and the sugar and process until everything is mixed very well. Empty the mixture into the cake pan, and with your hands, press down very firmly on the bottom and up the sides. Place the cake pan in the refrigerator and chill for 30 minutes to 1 hour or more. 2. In a large mixing bowl, add the softened cream cheese, sugar and the flour and mix on high until the mixture is smooth and creamy. Add the remaining ingredients for the filling and continue to mix until everything is incorporated. 3. Remove the cake pan from the refrigerator and add the filling. Bake the cheesecake at 350 degrees F for 20 minutes and then reduce the heat down to 250 degrees F and bake for an additional hour or until the center of the cheesecake is firm. Remove from the oven and allow to cool completely. Once cool, place in the refrigerator until you are ready to serve. 4. After cheesecake has cooled completely, remove the sides of the cake pan and place the cake on a serving platter. Spoon the syrup and seeds over the top of the cheesecake.
Details
Prep time: Cook time: Total time: Yield: 1 9" pie or 10-12 servings

15 comments :

  1. Looks delicious! And has to be so much healthier without the cream cheese. Pinning to try later!

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    Replies
    1. I definitely agree Gina, I have yet to find the alternative to cream cheese, but overall a pretty healthy cheesecake!

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  2. This looks so yummy! I definitely have to try it. My husband likes sweet surprises :) Thank you for a great recipe, Sandra!

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    Replies
    1. Then you should definitely surprise the husband with this sweet dessert, Oana, can't go wrong!

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  3. This looks almost too pretty to eat. :) Thank you for sharing, I pinned this as well.

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    Replies
    1. I thought the same thing Dagmara, but after my first bite, I couldn't get enough!

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  4. This really looks amazing! Do you think it would also go good with orange or lemon? keep up the good work!

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    Replies
    1. Tiazim, I'm certain orange or lemon would be just as tasty as a topper! I'll have to try those myself!

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  5. Omg that looks AAAAMMMAAAZING! I love to make a keylime pie but I'm defs gonna try this one out as a change :)

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  6. Yummmm! I definitely have to try this especially since I love pomegranate.


    myfootprintsaroundtheglobe.com

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  7. Cheesecake is one of my absolute favorites but never did I think of combining that with pomegranate! I've only made two cheesecakes in my life and both of them cracked before I could get them out of the springform pan! It was definitely tasty though. You've inspired me to try it again!

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  8. Great to learn abouy new ways to substitute ingredients. I have a hard time getting into pomegranates, let alone getting the seeds out. Any quick tips?

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  9. This looks so amazing. I have always wanted to try to make my own cheesecake. I may start with this one :)

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  10. This looks amazing! I love the idea of topping a decadent cheesecake with pomegranates, very creative :)

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  11. Wow! This recipe looks delicious. I love almond milk and pomegranates. I really love your pictures too. They really show off your food well!

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