PAMA Truffle Cheesecake | How Sweet It Is

PAMA Truffle Cheesecake

Thanks for playin’ the latest installment of Friday Trivia! The answers were:

1. Commonly known as chalk, though limestone, marble and antacids are accepted, too.

Those who qualified this round are:

Remember a few weeks ago when I made this cheesecake? I actually used it as a ‘practice’ cheesecake, so I could make this one using PAMA pomagranate liqueur.

If you have not tried PAMA, you should. It makes a great cocktail. I love it with lime juice and club soda. I may have finished off the bottle. Ooops.

My hubby pick PAMA up a few weeks ago for me.



It is delicious. Did I already say that?





Last time my cheesecake cracked like crazy. My Aunt Lisa suggested mixing it on the lowest speed just until the ingredients were incorporated. That is what I did, and it worked!



No cracks this time. Unfortunately, I forgot to take a picture before adding the chocolate ganache. I must have been too busy finishing off the PAMA.  But, it worked!

I wanted to garnish the cheesecake with some pomagrante arils.


I had tried them a few years ago, and I really wasn’t a fan. 

I’m not sure if my tastebuds have changed, but I LOVE pomagranates now. I almost ate this entire one before using it. I loved the tart, yet sweet juice and the crunchy seeds.


I wonder if I can stock up on pomagranates to last me the entire winter?


I added a ‘truffle’ topping to the cheesecake.

I made a chocolate ganache using Ghiradelli dark chocolate chips. Into the double boiler they went.




I definitely underestimated how amazing the taste of dark chocolate + pomagranate would be. I normally do not even like dark chocolate. I don’t care about the health benefits. Give me some milk chocolate.

I’ll get my antioxidants in other forms. Like wine.

I took the chocolate off of the heat and add some heavy cream and PAMA.



Blurry pictures? I think my camera is on it’s last leg. This is not good. My money needs to be spent on other things! Like shoes.

Christms gifts for myself my family.

I topped the cheesecake with a fresh whipped cream. I just love it. Can’t do desserts without it.


And threw some arils on there for a nice crunch.



3 8-oz blocks softened cream cheese

1 cup dark chocolate chips

2 cups heavy cream cup heavy cream

1/4 cup pomagrante arils (seed)

Crush oreos in a bag or food processor into crumbs. Melt butter in a micowave safe dish. Combine crumbs and butter, pressing into a spring form pan to create a crust. Refrigerate.

In an electric mixer, combine cream cheese, 1 1/2 cups sugar, 4 eggs and 1 teaspoon vanilla. Mix on low speed until just incorporated. Add in 2 tablespoons PAMA liqueur and mix on low speed. Add in flour and mix until combined. Pour into springform pan and bake at 350 for 45-60 minutes, or edges are until golden brown. When finished baking, let cool.

To make chocolate ganache, add chocolate chips to a double boiler. Once melted, remove from heat. Add 1/2 cup heavy cream and the remaining PAMA liqueur. Stir until smooth.

Once cheesecake is cooled, add chocolate ganache on top. Refrigerate for 2 hours.

Add remaining heavy cream, sugar and vanilla to electric mixer. Beat at high speed until whipped cream forms. Spread on top of cheesecake. Refrigerate for another 2 hours.

Sprinkle pomagrante arils on top of cheesecake for garnish.


Starting next week (I think), you will be able to vote for the most delicious recipe using PAMA on their facebook page.  If you like this recipe, please vote for it. I’m pretty sure you can vote each day.


Have a wonderful Saturday!