CHOCOLATE-POMEGRANATE CHEESECAKE

Chocolate-Pomegranate Cheesecake image

Take your cheesecake game to the next level when you serve our Chocolate-Pomegranate Cheesecake. In this Chocolate-Pomegranate Cheesecake recipe, chocolate wafers help form the delectable cookie-crumb crust, while tangy pomegranate adds a decorative and flavorful touch to this classic dessert.

Provided by My Food and Family

Categories Recipes

Time 6h20m

Yield 16 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 bottom of 9-inch springform pan. Bake 10 min.
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. Pour over crust.
Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 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.
Pour pomegranate sauce over cheesecake just before serving; sprinkle with pomegranate seeds.

Nutrition Facts : Calories 350, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 115 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g