Pomegranate Goat Cheese Bars With Red Wine Balsamic

Name: Pomegranate Goat Cheese Bars With Red Wine Balsamic Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE POMEGRANATE SYRUP:; 1 cup Pomegranate Seeds; 2 Tablespoons Brown Sugar; 1 teaspoon Balsamic Glaze; 1 cup Red Wine (Cabernet); FOR THE GOAT CHEESE BARS:; 1 cup Butter, Cut Into Inch Cubes; 1/4 cups Brown Sugar; 1/2 teaspoons Salt; 2 cups All-purpose Flour; 4 ounces, weight Cream Cheese, Softened; 4 ounces, weight Goat Cheese, Chevre, Softened; 1/2 cups Sugar; 1 Tablespoon All-purpose Flour; 1 Large Egg; 1 whole Egg Yolk; 2 Tablespoons Lemon Zest; 2 Tablespoons Lemon Juice; 1/2 teaspoons Vanilla Extract; 1 cup Powdered Sugar, For Dusting

Servings: persons

FOR THE POMEGRANATE SYRUP:
1 cup Pomegranate Seeds
2 Tablespoons Brown Sugar
1 teaspoon Balsamic Glaze
1 cup Red Wine (Cabernet)
FOR THE GOAT CHEESE BARS:
1 cup Butter, Cut Into Inch Cubes
1/4 cups Brown Sugar
1/2 teaspoons Salt
2 cups All-purpose Flour
4 ounces, weight Cream Cheese, Softened
4 ounces, weight Goat Cheese, Chevre, Softened
1/2 cups Sugar
1 Tablespoon All-purpose Flour
1 Large Egg
1 whole Egg Yolk
2 Tablespoons Lemon Zest
2 Tablespoons Lemon Juice
1/2 teaspoons Vanilla Extract
1 cup Powdered Sugar, For Dusting

1
For the syrup:
2
Place all the syrup ingredients in a medium saucepan. 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.
3
For the bars:
4
Preheat the oven to 350 F. Line a 13 x 9 inch baking tray with foil and set aside.
5
Beat the butter in the bowl of 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 the sides of the bowl once or twice. Mix on low until the dough comes together and is no longer dry or crumbly.
6
Place the dough into the baking tray and using your hands, push the dough out towards the edge of the tray making it as level as possible. Pat it flat and place in the oven. Bake for 20 minutes and golden brown. When done remove it from the oven and allow to cool.
7
Once the base has cooled, using a pastry brush paint a very light coating of the syrup/seed mixture onto the base.
8
In the clean bowl of your stand mixer beat the cream cheese and the goat cheese until smooth.
9
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 the sides of the bowl at least once and continuing until the mixture is smooth and creamy.
10
Pour the cheesecake mixture over the base making sure it's level. Take a teaspoon and drop spoonfuls of the syrup/seed mixture randomly over the cheesecake. You can drizzle the syrup and use as much as you like.
11
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.
12
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.
13
Recipe adapted from Better Homes and Gardens.

1221

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE POMEGRANATE SYRUP:, 1 cup Pomegranate Seeds, 2 Tablespoons Brown Sugar, 1 teaspoon Balsamic Glaze, and more.

Yes, Pomegranate Goat Cheese Bars With Red Wine Balsamic Syrup falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pomegranate Goat Cheese Bars With Red Wine Balsamic Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions