Pomegranate Cheesecake Recipe

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Ingredients:

Serving

1/2 cup butter, softened
1/4 cup brown sugar , packed
4 eggs
1 1/4 cups all-purpose flour , plus
1/4 cup all-purpose flour
4 (8 oz) packages cream cheese, softened
1 1/4 cups granulated sugar , plus
1/4 cup granulated sugar
1 tbsp vanilla
1 tsp vanilla
1 (16 oz) carton sour cream
1 tsp finely shredded lemon peel
1 1/2 cups pomegranate seeds
1 (16 oz) bottle pom wonderful pomegranate juice
1/4 cup packed brown sugar
1 tbsp cornstarch

Directions:

Prep: 50 minutes.
Bake: 1 hour, 25 minutes.
Cool: 2 hours.
Chill: 4 hours.
Prepare Pomegranate Sauce.
Preheat oven to 350°F In a mixing bowl beat butter on medium to high speed for 30 seconds. Add brown sugar. Beat until combined. Add 1 egg; beat well. Beat in 1 1/4 cups flour until combined. Divide dough in half. Cover and refrigerate one portion.
Spread unrefrigerated dough half on bottom of ungreased 10-inch springform pan with sides removed, spreading dough to edges. Place on baking sheet. Bake for 10 minutes. Cool completely. When cool, attach sides of pan. Press chilled dough onto sides to a height of 1 3/4 inches, using a thin metal spatula to spread dough.
Reduce oven temperature to 325°F For filling, in an extra large mixing bowl beat cream cheese and 1 1/4 cups granulated sugar until fluffy. Beat in the remaining flour on low speed until smooth. Add remaining 3 eggs and 1 tablespoon vanilla all at once, beating on low speed just until combined. Stir in 1/2 cup sour cream, the lemon peel, and 3/4 cup of the pomegranate seeds.
Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed and center jiggles slightly when gently shaken. Remove from oven.
Stir together remaining sour cream, sugar, and vanilla. Spread sour cream mixture over top of baked cheesecake. Return to oven; bake for 10 minutes more. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely. Cover; chill 4 hours or overnight.
Remove cheesecake and Pomegranate Sauce from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake; pile remaining 3/4 cup pomegranate seeds in center of cheesecake. To serve, slice cheesecake. Pass remaining sauce.
*TIP* Spoon sour cream mixture on the puffed edges, then carefully spread toward the center.
EACH SERVING WITH SAUCE: 490 cal, 33 g fat (20 g sat. fat), 143 mg chol, 246 mg sodium, 42 g carbo, 8 g pro. Daily Values: 24% vit. A, 6% vit. C, 9% calcium. 10% iron.
Pomegranate Sauce (start to finish: 18 min).
In a saucepan bring pomegranate juice to boiling. Reduce heat, boil gently, uncovered, until reduced to 1 cup (10-12 minutes. Stir together brown sugar and cornstarch; add to juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Transfer to bowl; cover surface with clear plastic wrap. Cool to room temperature. Store, covered, in refrigerator until serving. Use to top Pomegranate Cheesecake.
EACH SERVING: 33 cal, 3 mg sodium, 8 g carbo. Daill values: 5% vit. C, 1% iron.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	258.09 Kcal (1081 kJ)
Calories from fat	87.41 Kcal
		% Daily Value*
Total Fat	9.71g	15%
Cholesterol	64.59mg	22%
Sodium	48.67mg	2%
Potassium	112.21mg	2%
Total Carbs	38.39g	13%
Sugars	29.03g	116%
Dietary Fiber	0.51g	2%
Protein	3.32g	7%
Vitamin C	3.6mg	6%
Vitamin A	0.1mg	2%
Iron	0.6mg	3%
Calcium	28.2mg	3%

Amount Per 100 g
Calories	286.92 Kcal (1201 kJ)
Calories from fat	97.17 Kcal
		% Daily Value*
Total Fat	10.8g	15%
Cholesterol	71.8mg	22%
Sodium	54.1mg	2%
Potassium	124.74mg	2%
Total Carbs	42.68g	13%
Sugars	32.28g	116%
Dietary Fiber	0.57g	2%
Protein	3.69g	7%
Vitamin C	4.1mg	6%
Vitamin A	0.1mg	2%
Iron	0.6mg	3%
Calcium	31.4mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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