Chocolate Pomegranate Cheesecake Minis Recipes

CHOCOLATE-POMEGRANATE CHEESECAKE MINIS

Chocolate-Pomegranate Cheesecake Minis image

Serve up some sweetness next time you entertain with Chocolate-Pomegranate Cheesecake Minis. Black, white and topped with a pomegranate sauce and seeds, Chocolate-Pomegranate Cheesecake Minis look like they're ready for a formal affair.

Provided by My Food and Family

Categories Home

Time 4h40m

Yield 24 servings

Number Of Ingredients 8

Ingredients

1-1/2 cups finely crushed chocolate wafer cookies
3 Tbsp. butter, melted
1-1/4 cups plus 2 Tbsp. sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 Tbsp. vanilla
4 eggs
3/4 cup pomegranate juice
1/3 cup pomegranate seeds, patted dry

Steps:

Heat oven to 325°F.
Combine cookie crumbs, butter and 2 Tbsp. sugar; press onto bottoms of 24 paper-lined muffin pan cups.
Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crust.
Bake 20 to 22 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
Meanwhile, bring pomegranate juice and remaining sugar to boil in saucepan; simmer on medium-low heat 14 to 16 min. or until thickened, stirring frequently. Cool completely, then refrigerate until ready to use.
Spoon pomegranate sauce over cheesecakes just before serving; sprinkle with pomegranate seeds.

Nutrition Facts : Calories 240, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g