Coconut-Pomegranate Cheesecake by Ingrid Hoffman

Coconut-Pomegranate Cheesecake by Ingrid Hoffman

0 0 Recipe Reviews | Rate this Recipe | 5 Saves

20 mins. to Prepare

100 mins. Cooking Time

360 mins. Standing Time refrigerating

480 mins. Total

Servings: 12 servings


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Preheat the oven to 350ºF. Lightly spray a 9-inch springform pan with nonstick spray.

To make the crust, combine 1 cup coconut, the cookies, butter, and sugar in a food processor and pulse until finely ground. Press the crumb mixture evenly onto the bottom and halfway up the sides of the pan. Bake until the crust is set, about 8 minutes. Transfer to a rack to cool. Reduce the oven temperature to 325ºF.

To make the filling, with an electric mixer on medium speed, beat the cream cheese in a large bowl until very smooth, about 3 minutes. With the mixer on low speed, beat in the sweetened condensed milk and the coconut milk. Beat in the eggs, one at a time, the lemon juice, and vanilla until combined.

Pour the filling evenly into the crust. Bake until the edges are set and the center jiggles slightly, about 1 hour 20 minutes. Immediately run a small knife around the edge of the cake to loosen from the pan. Cool in the pan on a rack 30 minutes. Cover and refrigerate until completely chilled, at least 6 hours or overnight.

Meanwhile, to make the sauce, combine the pomegranate juice and 1/2 cup of the pomegranate arils in a medium saucepan and bring to a boil. Reduce the heat and simmer until the mixture is slightly reduced, about 12 minutes. Add the cornstarch, stirring constantly, and cook until the sauce begins to thicken, about 1 minute. Cool to room temperature.

To serve, remove the sides of the pan. Spoon the sauce over the top of the cake, letting it drip down the sides. Sprinkle the remaining 1/2 cup coconut and 1/4 cup pomegranate arils over top.
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