Pomegranate-White Chocolate Cheesecake
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Yields:
-
1 pie
- Serves:
- 16
ingredients
-
Crust
- 14 Oreo cookies (1 1/4 cups/300 mL finely crushed)
-
Filling
- 12 ounces white chocolate, chopped
- 4 (8 ounce) packages cream cheese, softened
- 1⁄2 cup sugar
- 1⁄2 teaspoon vanilla (Pampered Chef says use "double strength vanilla", whatever that is!)
- 4 eggs, room temperature
-
Sauce
- 1 cup 100% pomegranate juice
- 1 tablespoon cornstarch
-
Optional Garnish
- sweetened whipped cream
- pomegranate seeds
- white chocolate curls
directions
- Please note Pampered Chef products are highlighted. You can use any food processor and other equipment to accomplish the same results.
- Preheat oven to 325°F (160°F). For crust, lightly spray sides of 9" Spring form Pan with nonstick cooking spray. Break cookies in half and place in Manual Food Processor; cover and pump handle to form very fine crumbs. Press cookie crumbs evenly over bottom and slightly up sides of pan. Bake 8 minutes. Remove pan from oven to Stackable Cooling Rack.
- For filling, place chocolate in Large Micro-Cooker®. Microwave, uncovered, on HIGH 1-1 1/2 minutes or until mostly melted, stirring every 30 seconds with Mix ‘N Scraper®. Place cream cheese, sugar and vanilla into Stainless (4-qt./4-L) Mixing Bowl; beat on medium speed of electric mixer just until incorporated. Beat in eggs, one at a time, mixing after each addition just until incorporated. Add chocolate; mix just until blended. Pour over crust.
- Bake 55-65 minutes (see Cook's Tip) or until center appears nearly set when gently shaken (center will firm as it cools). Turn off oven; open oven door slightly. Let cheesecake stand in oven 1 hour. Remove pan from oven to cooling rack; remove collar from pan. Cover cheesecake; refrigerate 4 hours or overnight.
- For sauce, combine juice and cornstarch in (1.5-qt./1.4-L) Saucepan; bring to a boil over medium-high heat. Reduce heat to low and simmer 1-2 minutes or until slightly thickened, stirring frequently. Remove from heat; pour into (2-cup/500-mL) Prep Bowl. Cover and refrigerate until chilled.
- For each serving, drizzle with syrup and garnish with whipped cream, pomegranate seeds and chocolate curls, if desired.
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