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Ingredients
- 2 cups graham cracker or chocolate cookie
crumbs - 1/2 cup granulated sugar
- 1/2 cup (1 stick) butter or margarine, melted
Crust:
-
Filling:
- 4 8-oz. packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 3/4 cup milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- Topping:
- Juice from 34 large POM Wonderful
Pomegranates* or 1 1/2 cups
POM Wonderful 100% Pomegranate Juice - 1/3 cup granulated sugar
- 1 tablespoon cornstarch
-
Garnish: (Optional)
- 1/3 cup arils from 1 large POM Wonderful
Pomegranate - Fresh mint leaves
Preparation
- 1. Preheat oven to 400F.
- 2. Stir together crumbs, sugar and butter until moistened.
- 3. Press evenly into bottom of a 13 x 9 x 2-inch baking dish.
Crust:
-
Filling:
- 1. In a large mixer bowl beat cream cheese and sugar on medium speed of electric mixer until fluffy. Beat in eggs, milk, vanilla and salt just until blended. Pour over crust in pan; spread evenly.
- 2. Bake for 15 minutes, then reduce heat to
350F and bake 20 to 25 minutes more, until cake is firm at sides and soft-set (jiggles slightly) in the center. Do not over-bake. - 3. Cool cake in pan on a wire rack for up to 2 hours, then cover and refrigerate for 2 to 4 hours before serving. (Refrigerate cake for up to 1 week.)
-
Topping:
- 1. Prepare garnish Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1⁄3 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
- 2. Prepare fresh pomegranate juice.*
- 3. In saucepan combine juice with sugar and cornstarch. Bring to boil; reduce heat. Cook and stir for 2 minutes. Cool slightly; spread glaze over cake.
- 4. Sprinkle reserved arils on top; garnish with mint leaves if desired.
Nutrients per Serving
Nutrients Per Serving: 590 calories, 10g protein, 56g carbohydrate, 38g total fat (22g saturated), 175mg cholesterol, 514mg sodium, 394 RE vitamin A
This is the best cheesecake ever! I make it every year for Thanksgiving, Chanukah and Christmas for the last 5 years. It’s especially good when I make the glaze from fresh juice.
Thanks POM Wonderful!