Winter Key Lime Cheesecake

If you’re missing warm weather during cold months, this Winter Key Lime Cheesecake will transport you to a holiday at the beach! Key lime cheesecake is tangy and rich with a topping of pomegranate syrup and ruby red pomegranate arils.

Winter Key Lime Cheesecake

Who says key lime is just for summer months? Not me! And especially not when it is enhanced by one of winter’s best offerings. I’m talking about tart and tangy, antioxidant-rich pomegranate. In this recipe, pomegranate juice is reduced to a syrup over the stove top, and served alongside slices of cheesecake topped with freshly whipped cream and jewel-like pomegranate arils.

This is the unfussy sort of cheesecake that doesn’t require a water bath, and you may get a little crack in the top near the end of baking, but no stress! No one will know because it’s going to be covered a mound of billowy whipped cream. 

Winter Key Lime Cheesecake

Three cheers for Pom Poms!

POM Wonderful was so generous to send us some of the most beautiful pomegranate arils for our holiday baking. I love that you can see exactly what you’re getting with this product through the packaging which is deep red, vibrant fruit. And how adorable is the moniker ‘Pom Poms’ for pomegranate seeds! Makes me want to do a little cheer (ha!).

Winter Key Lime Cheesecake

The batter for this cheesecake may seem a little thin going into the pan. However, this makes for a dense, decadent cheesecake. Use a knife warmed in hot water to slice this cake. It will cut cleanly so you can see all those beautiful flecks of lime zest floating through the cake. 

Winter Key Lime Cheesecake

The pomegranate syrup is so nice with the tropical flavor of key lime, and I found myself piling on arils by the heaping spoonsful! 

Winter Key Lime Cheesecake

This Winter Key Lime Cheesecake tastes like a sunny vacation! If you’re a key lime lover, then it’s an absolute must, and the pomegranate is a lovely accompaniment. Plus, its virtues of Vitamin C and antioxidants will fortify you during winter. 

Winter Key Lime Cheesecake

Heather Baird
If you’re missing warm weather during cold months, this cheesecake will transport you to a holiday at the beach! Key lime cheesecake is tangy and rich with a topping of pomegranate syrup and ruby red pomegranate arils.
5 from 2 votes
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
8 hours chill time 8 hours
Total Time 9 hours 40 minutes
Course Dessert
Cuisine American
Servings 8


  • 9-inch spring form pan



  • 1/2 cup 4 oz. melted butter
  • 2 cups 198g graham cracker crumbs
  • 1/4 cup 50g granulated sugar


  • 24 oz. 3 packages cream cheese, at room temperature
  • 1 1/4 cups 212g granulated sugar
  • 3 large eggs
  • 8 oz. 1 container sour cream
  • 2 teaspoons lime zest
  • 1/2 cup key lime juice or regular lime juice

Pomegranate syrup

  • 1/2 cup 100g granulated sugar
  • 3 cups 720 ml pomegranate juice
  • 3/4 cup 180ml heavy whipping cream, whipped to stiff peaks
  • 1/2 cup 2 oz. pomegranate arils, such as POM Wonderful Pom Poms
  • Lime zest for garnish optional


  • Preheat the oven to 350°F.
  • For the crust, stir together the butter, crumbs, and sugar. Pour into a greased 9-inch springform pan and press the mixture into the pan and 2-inches up the sides. Bake for 10 minutes and cool completely on a wire rack.
  • Reduce oven temperature to 325°F.
  • For the filling, beat the cream cheese in the bowl of an electric mixer until fluffy. Gradually add the sugar and beat until well combined. Add the eggs one at a time, and beat well after each addition. Stir in the sour cream, lime zest and juice. Pour into the baked and cooled crust.
  • Bake for approximately 1 hour and 10 minutes. Turn the oven off and prop the door of the oven open. Allow the cheesecake to set inside the oven with the door open for 15 minutes. Remove from the oven and immediately run a knife between the crust and the pan. Cool completely in the pan and transfer to the refrigerator. Chill 8 hours or overnight.
  • For the pomegranate syrup, combine the pomegranate juice and sugar in a medium saucepan over medium-high heat; stir until the sugar dissolves. Bring to a boil and cook until syrupy and reduced to 1 cup, about 25 minutes. Cool to room temperature then transfer to a syrup pitcher
  • Top the cheesecake with the whipped cream and pomegranate arils. Scatter on the lime zest, if using. Serve slices topped with pomegranate syrup.


Please note, this is not a sponsored post. The POM Wonderful Pom Poms were offered to us by the company, and since we already loved them they were a natural fit for this awesome cheesecake.
Keyword christmas pie, key lime pie, pomegranate syrup
Tried this recipe?Let us know how it was!

Notify of
Newest Most Voted
Inline Feedbacks
View all comments
3 years ago

The flip book is so inspiring and beautiful.

Heather Baird
Heather Baird
3 years ago
Reply to  Carolyn

Thank you Carolyn, I'm so glad you like it!

1 year ago

5 stars
Our daughter-in-love made this for Christmas! She had never made cheesecake but said this recipe was easy to follow. It will be part of our holiday menu from now on. It is so delicious!