4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 Tbsp. vanilla
3/4 cup pomegranate juice
1/3 cup pomegranate seeds, patted dry
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Let's Make It
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.
Garnish with fresh mint leaves before serving.
Balance out your choices throughout the day so you can enjoy one of these mini cheesecakes.
You will need to crush about 28 chocolate wafer cookies to get the 1-1/2 cups crumbs needed for this easy-to-make crumb crust.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 9g
Trans Fat 0.5g
Total Carbohydrates 19g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.