Jocelyn's holiday cheesecake gets a more complex sweetness from beating in maple syrup. The pomegranate-citrus compote gives it the holiday-worthy pop of color.

Jocelyn Delk Adams



  • Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, allowing foil to extend over pan edges; coat foil with nonstick cooking spray.

  • For crust: In a medium bowl combine cracker crumbs, the 1/3 cup sugar, and the salt. Add melted butter; stir to combine. Press crumb mixture into bottom of pan. Bake 10 minutes. Remove from oven.

  • Meanwhile, for filling: In an extra-large mixing bowl beat cream cheese, maple syrup, and 1/2 cup sugar 2 minutes on medium until smooth. Add heavy cream; beat until combined. Beat in eggs, one at a time, beating on low after each until combined. Add sour cream, flour, and vanilla; beat until combined. Pour filling over crust.

  • Bake about 40 minutes or until center is just set. Let cool in pan on a wire rack 1 hour. Cover. Chill in pan 4 hours or overnight.

  • Use foil to lift uncut cheesecake from pan; transfer to a cutting board. Cut into bars. Top with Vanilla Bean Whipped Cream and Pomegranate Compote. Makes 24 bars.

Vanilla Bean Whipped Cream

Halve a vanilla bean lengthwise; scrape seeds into a large bowl. Add 1 cup heavy cream and 2 tsp. powdered sugar. Beat on medium until stiff peaks form (peaks stand straight).

Pomegranate Compote:

In a small saucepan combine 1/3 cup dry red wine or pomegranate juice and 1/3 cup sugar. Bring to boiling, stirring to dissolve sugar. Reduce heat. Simmer, uncovered, about 3 minutes or until slightly reduced and syrupy. Remove from heat; let cool completely. In a small bowl combine 1/2 cup pomegranate seeds and 1/4 cup fresh orange sections, chopped. Pour syrup over pomegranate seed mixture. Stir in 2 teaspoons lemon juice.

Nutrition Facts

340 calories, (14 g saturated fat, 1 g polyunsaturated fat, 6 g monounsaturated fat), 97 mg cholesterol, 212 mg sodium, 27 g carbohydrates, 0 g fiber, 21 g sugar, 5 g protein.