Family Spice Recipe for Pomegranate Swirl Cheesecake Bites

 

Pomegranate-Swirl Cheesecake Bites

Recipe adapted from Martha Stewart

 

 

 

INGREDIENTS CRUST

  • 1 1/2 cups graham cracker crumbs
  • 4 TBS butter, softened
  • 3 TBS light brown sugar

     

POMEGRANATE SWIRL

  • 1 1/2 cups pomegranate juice
  • 6 TBS granulated sugar

     

CHEESECAKE FILLING

  • 2 lbs cream cheese (4 pkgs), room temperature
  • 1 1/2 cups granulated sugar
  • pinch of salt
  • 1 tsp vanilla extract
  • 4 large eggs

 

  1. In a small saucepan whisk over medium-high heat:
    • 1 1/2 cups pomegranate juice
    • 6 TBS granulated sugar
  2. Bring to boil and cook until reduced to half a cup, about 10-12 minutes.
  3. Cool completely and chill in the refrigerator.
  4. Preheat oven to 325ºF.
  5. Line a 24-cup muffin pan with paper cups.
  6. Start with the crust by combining in a medium-sized bowl:
    • 1 1/2 cups graham cracker crumbs
    • 4 TBS butter, softened
    • 3 TBS light brown sugar
  7. Mix well and pour 1 TBS of crumb mixture into each muffin cup.
  8. Using a glass, press into the crumb mixture to flatten the crumb mixture into the bottom of each cupcake liner.
  9. Bake for 5 minutes and transfer to a cooling rack.
  10. In a large bowl fitted with an electric mixer, whip up:
    • 2 lbs cream cheese (4 pkgs), room temperature
  11. Mix in until well blended:
    • 1 1/2 cups granulated sugar
    • pinch of salt
    • 1 tsp vanilla extract
  12. Mix in one at a time:
    • 4 large eggs
  13. Mix well after the addition of each egg and scrape down the sides of the bowl.
  14. Spoon 3 heaping tablespoons of cheesecake batter over the crust in each cupcake liner.
  15. Dot over the top of each cheesecake cup with 1/2 tsp of chilled pomegranate syrup.
  16. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
  17. Place muffin pan in a large roasting pan.
  18. Slowly fill the large roasting pan with water until the water level reaches halfway up the bottom of the muffin cups.
  19. Bake for 11 minutes, then carefully rotate the pan.
  20. Bake an additional 11 minutes. The cheesecake bites will appear very puffed, but will flatten out when cooled.
  21. Keep the muffin pan in the roasting pan filled with water.
  22. Place both pans on a cooling rack and allow to cool for 10 minutes.
  23. Remove muffin pan from the roasting pan and keep on the cooling rack until it cools to room temperature, another 20 minutes.
  24. Transfer to the refrigerator and let the cheesecake bites chill for at least 4 hours before serving.
  25. Assemble & bake any remaining cheesecake bites.

 

Family Spice Recipe for Pomegranate Swirl Cheesecake Bites

 

Prep Time: 20 min plus 30 min chill time for syrup

Cook Time: 27-30 min, plus 4 1/2 hours chill time

Difficulty: Intermediate

Servings: 24-30 cheesecake bites

Serving Size: 1 cheesecake bite

Serving Suggestions: Serve alone, with fresh pomegranate arils or with sweetened whipped cream. Also try our Cheesecake Bites With Pomegranates.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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