All Recipes

Chocolate-Pomegranate Cheesecake Minis

Prep

15-30 mins

Total

4 HRS 40 MIN

Servings

24 servings

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

Instructions

Step 1

Heat oven to 325°F.

Step 2

Combine cookie crumbs, butter and 2 Tbsp. sugar; press onto bottoms of 24 paper-lined muffin pan cups.

Step 3

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.

Step 4

Bake 20 to 22 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.

Step 5

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.

Step 6

Spoon pomegranate sauce over cheesecakes just before serving; sprinkle with pomegranate seeds.

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