These pomegranate cheesecake bars are so good. Okay it’s really damn good and won me a blue ribbon last year in a baking competition. I discovered the original recipe from Better Homes and Gardens. They used raspberries in it but since then I’ve also made it with blueberries and blackberries…you can check out that post here. The basic recipe is like a blank cheesecake canvas just waiting for something to be swirled through it. You could add melted chocolate, caramel, crushed cookies or fruit purees – they’re all fair game. I’d do a fruit puree before solid pieces of fruit, though – you can trap more flavor in a puree than in a piece of chopped fruit. I’m thinking some kind of roasted strawberry basil combination next time. This all sits on top of a crunchy brown sugar shortbread base. Seriously, this is easy to make and so tasty!
So yeah the bar is good, I already mentioned that, but the syrup…we need to have a chat about the syrup. It started out with a bunch of pomegranate seeds, they partied with some red wine, balsamic glaze and brown sugar and 55 minutes later I was gifted with a thick, rich extract. It’s sweet but not crazy sugar sweet and you can easily taste the balsamic and wine (duly noted by my seven year old). Don’t get rid of the seeds when the liquid has been reduced, either. It’s a nice surprise after working through the creamy cheesecake to get those little crunchy nuggets. Pomegranates seeds aren’t the most easy things to capture, so let’s give a big shout out to whoever had the idea of selling them already seeded – genius, I love you! The reduction worked perfectly in the goat cheese bar, but would also be outrageous on a roasted pork loin or on top of a turkey burger.
If you have a saint’s patience and can let the bar rest overnight in the fridge, do it. It’ll cut so much better the next day and the flavors will be all zen-like. Dust with some powdered sugar…the end.
Recipe for Pomegranate Goat Cheese Bars with Red Wine Balsamic Syrup: Adapted from Better Homes and Gardens.
For the pomegranate syrup reduction-
Prep Time- 5 minutes Cook Time- 45 minutes Yield- About one cup
1 cup pomegranate seeds
2 Tablespoon brown sugar
1 teaspoon balsamic glaze, use glaze and not balsamic vinegar. Glaze is thicker and less pungent.
1 cup red wine (Cabernet)
Place all the ingredients in a medium sauce pan. Bring to a boil and turn the heat to low. Simmer for 45 minutes or until there’s about three teaspoons syrup as well as the pomegranate seeds, let cool.
Preheat the oven to 350 degrees F. Line a 13 x 9 inch baking tray with foil and set aside.
Beat the butter in a stand mixer until soft. Add the brown sugar and mix until fluffy, Add the salt and the flour and mix on low, scraping down once or twice. Mix on low until the dough comes together and is no longer dry or crumbly.
Place the dough into the baking tray and using your hand, push the dough out towards the edge of the tray making it as level as possible. Pat flat and place in the oven. Bake for 20 minutes and golden brown.
Once the base has cooled, using a pastry brush paint a very light coating of the syrup/seed mixture onto the base. In the stand mixer beat the cream cheese and the goat cheese until smooth.
Add the sugar and the flour to the cheese and mix until combined. Add the egg and egg yolk, lemon zest, lemon juice and vanilla. Mix on low scraping down at least once until the mixture is smooth and creamy.
Pour the cheesecake mixture over the base making sure it’s level. Take a teaspoon and drop spoonfuls of the reduction mixture randomly over the cheesecake. You can drizzle the syrup and use as much as you like.
Place into the oven and bake for about 20-25 minutes or until no longer jiggly in the center. It will firm up a bit as it cools.
Can be eaten after it cools but is best kept in the fridge overnight and served the next day. Dust well with powdered sugar just before serving.
I loved these. I don’t have “saint’s patience” so I will make them and eat them…right at that moment! Lovely photography. I am going to try this for sure!
I’ll have to look for the balsamic glaze, because I need these. I love those ready to use poms too. I think you need a medal to go along with the ribbon, I love the wintery vibe your photos have too. -Gina-
These are so pretty I feel I must make them no matter what they taste like. Really beautiful dessert and like Gina I will be looking for this balsamic glaze :)
Wow – these look incredible! First of all, I could literally drink balsamic reduction and be very happy. Then combine it with goat cheese (just made a pizza with some) and then Pom…wow, the flavor combo is just out of control crazy good! Oh, and wine. And brown sugar. I need to buy these off you :)
Omg this has to be in my baking list for hearts day…on the top list I say. This is really genius, I adore pomegranate and cheese but can’t find ways to blend them but thanks to this one. :D Got my eye on your next posts.
Whoa! I’m loving the level of sophistication these bars packed in. AMAZING! And those clicks, gosh.. can’t you tell? I’m drooling.. weak to my knees right now too. ♥ Jo
I will gladly trade some clementine cupcakes for some of these bars.
If only! The cupcakes looked great :)
I loved these. I don’t have “saint’s patience” so I will make them and eat them…right at that moment! Lovely photography. I am going to try this for sure!
okay first of all they look gorgeous and secondly, I will need about a dozen please!
Sounds like a delicious combination, I will definitely have to try! I love your photography and presentation :)
Sincerely,
Happy Valley Chow
Thanks :)
That syrup is money! And I need a whole tray of these bars – they’re fantastic.
Pure $$$!
Oh wow – these sound stunning! I love the goat cheese pom combo! :)
Thanks Ali!
I think goat cheese and pomegranate is one of my favorite combinations ever. I love that you made a bar cookie with it. So brilliant.
Bars are awesome, I could eat them more than any cookies actually!
That syrup is really special. These goat cheese bars look fantastic.
Whaaaaat….these look amazing! Love the drizzle picture :)
These bars look so delicious and elegant, Gerry! Absolutely love the flavor combos too. So creative!
What a combination of flavors! These bars look outstanding!
Wow! These look insanely good. Great flavor combos.
These are absolutely stunning, Gerry! I love using goat cheese in dessert and cannot wait to try these!
Goat cheese is so diverse, salads, meats or dessert..it all works!
Oh my good this looks so good and so classy!
I will definitely try to make this in two week tops, as soon as I finish with some exams that are currently sucking the life out of me :)
You rock, by the way ;)
M.
I’ll have to look for the balsamic glaze, because I need these. I love those ready to use poms too. I think you need a medal to go along with the ribbon, I love the wintery vibe your photos have too.
-Gina-
These are so pretty I feel I must make them no matter what they taste like. Really beautiful dessert and like Gina I will be looking for this balsamic glaze :)
Very original bars Gerry! And the balsamic glaze certainly add to their flavors!
Wow – these look incredible! First of all, I could literally drink balsamic reduction and be very happy. Then combine it with goat cheese (just made a pizza with some) and then Pom…wow, the flavor combo is just out of control crazy good! Oh, and wine. And brown sugar. I need to buy these off you :)
The first photo looks like a piece of abstract artwork. Love it! The sauce sounds money!
What a fabulous combination of bold flavors here!
Omg this has to be in my baking list for hearts day…on the top list I say. This is really genius, I adore pomegranate and cheese but can’t find ways to blend them but thanks to this one. :D Got my eye on your next posts.
I love combining normally savory items into desserts – these look downright perfect!
Whoa! I’m loving the level of sophistication these bars packed in. AMAZING! And those clicks, gosh.. can’t you tell? I’m drooling.. weak to my knees right now too. ♥ Jo
I’m a huge fan of cheesecake bars, but then you added that mouthwatering syrup – love this flavor combo!