Mascarpone Cheesecake with Pomegranate Syrup

16 servings
45 min prep time
10 hrs total time

Nothing says holiday cheer like this luscious mascarpone cheesecake, from The Broken Bread, built on a decadent cookie crust, piled high with pomegranate seeds and drizzled with pomegranate syrup.



1 3/4 cups (about 38) finely crushed chocolate wafers

5 tablespoons Vermont Creamery Unsalted Cultured Butter - 82% Butterfat melted

16 ounces full fat cream cheese , room temperature

8 ounces Vermont Creamery Mascarpone room temperature

3 tablespoons Vermont Creamery Crème Fraîche room temperature

3/4 cup granulated sugar, plus 1 tablespoon

1 teaspoon pure vanilla extract

3 large eggs, room temperature

Pomegranate syrup

2 cups pomegranate juice

3 tablespoons granulated sugar

Crème fraîche topping

3/4 cup Vermont Creamery Crème Fraîche

2 tablespoons powdered sugar

1 cup pomegranate seeds, for garnish


  • STEP 1

    Move oven rack to lower third position of oven. Heat to 350°F. Lightly grease sides of springform pan and line base with a 9-inch parchment paper round. Set aside.

  • STEP 2

    Combine crushed cookie wafers and 5 tablespoons melted butter in medium bowl until well mixed. Evenly press mixture into springform pan along bottom and about 1 1/2 inches up sides. Cut a large square of aluminum foil (about 20’’ x 20’’). Place springform pan in the middle. Gently wrap sides of pan with foil. Repeat, creating a sturdy, waterproof barrier. Place springform pan in oven 8 minutes. Remove and let cool.

  • STEP 3

    Reduce oven temperature to 325°F.

  • STEP 4

    Place cream cheese, mascarpone cheese, 3 tablespoons crėme fraîche, sugar, and vanilla into standing mixer bowl fitted with a paddle attachment.  Beat on medium speed about 3 minutes or until smooth and no lumps remain. On the lowest speed, beat in eggs one at a time until just incorporated. Pour cheese mixture into prepared crust. Place pan into a roasting pan. Place roasting pan on the lowest rack of oven and slowly fill with hot water until it reaches about 1  to 1 1/2 inches up sides of springform pan. Bake 40 minutes or until edges are set, but center is still wobbly.

  • STEP 5

    After 40 minutes, turn off oven. Use handle of a wooden spoon to slightly crack open oven door. Leave cheesecake in oven for 1 hour to finish baking.

  • STEP 6

    Carefully remove cheesecake from roasting pan; discard foil. Cover cheesecake with plastic food wrap and place in refrigerator. Cool 5 hours or overnight.

  • STEP 7

    Meanwhile, place 2 cups pomegranate juice and 2 tablespoons sugar in saucepan. Gently simmer for 30-35 minutes or until syrup is slightly thick and has reduced to 2/3 cup. Place syrup in airtight container. Store in refrigerator to cool completely.

  • STEP 8

    At serving time, remove cheesecake from refrigerator and allow it to come to room temperature. Whisk together 3/4 cup crėme fraîche and 2 tablespoons powdered sugar in small bowl until smooth. Spread crėme fraîche over top of cheesecake, then garnish with pomegranate seeds. Drizzle each slice with pomegranate syrup and enjoy!

The Broken Bread

The Broken Bread_Image

The Broken Bread

A true lover of all things sweet, Kristan Raines shares her passion for seasonal baking and cooking on her blog, The Broken Bread. Her fascination for getting creative in the kitchen began when she was young, but it wasn't until she moved to Seattle with her husband that Kristan was able to fully explore this desire. Kristan has always considered food to be a source of joyful activity and fruitful conversation, and she never grows tired of its ability to bring people together and create lasting memories, and thus The Broken Bread has become a space for her to celebrate all aspects of food.  To learn more about Kristan, visit her blog, The Broken Bread.