Chocolate Pomegranate Cheesecake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE-POMEGRANATE CHEESECAKE MINIS



Chocolate-Pomegranate Cheesecake Minis image

Serve up some sweetness next time you entertain with Chocolate-Pomegranate Cheesecake Minis. Black, white and topped with a pomegranate sauce and seeds, Chocolate-Pomegranate Cheesecake Minis look like they're ready for a formal affair.

Provided by My Food and Family

Categories     Home

Time 4h40m

Yield 24 servings

Number Of Ingredients 8

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 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.

Nutrition Facts : Calories 240, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

CHEESECAKE WITH POMEGRANATE SAUCE



Cheesecake with Pomegranate Sauce image

Provided by Marcela Valladolid

Categories     dessert

Time 10h15m

Yield 6 to 8 servings

Number Of Ingredients 12

5 tablespoons unsalted butter, melted and cooled, plus more for buttering the pan
12 graham crackers
1/4 cup granulated sugar
1/4 teaspoon salt
Four 8-ounce packages cream cheese, at room temperature
1 1/4 cups granulated sugar
1/2 teaspoon vanilla extract
4 large eggs
1/2 cup sour cream
2 cups pomegranate juice
1/4 cup granulated sugar
1/2 cup fresh pomegranate seeds

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Wrap 3 layers of foil around the outside of a 9-inch-diameter springform pan with 3-inch-high sides. Butter the pan.
  • Combine the graham crackers, sugar and salt in a food processor and pulse until crumbly. Add the butter and pulse until moistened. Press the crumb mixture evenly onto the bottom and 1 1/2 inches up the sides of the prepared pan. Bake just until golden brown, about 15 minutes. Let cool completely.
  • Reduce the oven temperature to 325 degrees F.
  • For the filling: In an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy. Add the sugar and vanilla and beat until combined. Add the eggs 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth, about 35 seconds. Pour the filling into the cooled crust.
  • Set the cheesecake in a large baking pan. Add enough hot water to the baking pan to come 1 inch up the sides of the cheesecake pan. Bake until almost set (the center will move slightly when the pan is gently shaken) but not puffed, about 1 hour. Let cool at room temperature for 2 hours. Cover loosely with plastic wrap and refrigerate until completely cooled, preferably overnight or for at least 6 hours.
  • For the pomegranate sauce: Combine the pomegranate juice and sugar in a saucepan and cook over high heat until reduced to 1/2 cup, about 15 minutes. Let cool. Add the pomegranate seeds and mix to combine.
  • Pour the pomegranate sauce on top of the cooled cheesecake and serve.

CHOCOLATE-COVERED POMEGRANATE SEEDS



Chocolate-Covered Pomegranate Seeds image

I dunk pomegranate seeds in chocolate to get these easy little treats friends and family love. -Jim Javorsky, Havre de Grace, Maryland

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 dozen (about 1 pound)

Number Of Ingredients 2

1 package (12 ounces) dark chocolate chips
1 cup pomegranate seeds, patted dry

Steps:

  • In a microwave, melt chocolate chips; stir until smooth. Stir in pomegranate seeds., Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour. Store between layers of waxed paper in an airtight container in the refrigerator.

Nutrition Facts : Calories 70 calories, Fat 4g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

WHITE CHOCOLATE & RICOTTA CHEESECAKE



White chocolate & ricotta cheesecake image

This mouthwatering cheesecake is the perfect way to finish a large Sunday lunch, as it's incredibly light despite being made with chocolate

Provided by Good Food team

Categories     Dessert

Time 2h

Number Of Ingredients 14

50g butter , melted
150g digestive biscuit
50g amaretti biscuit
sunflower oil , for greasing
200g white chocolate , chopped
5 leaves gelatine
6 tbsp milk
500g tub ricotta
300ml pot double cream
50g icing sugar
2 large eggs , separated
white chocolate curls
pomegranate seeds
icing sugar , for dusting (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Melt the butter in a pan or microwave. Very finely crush the biscuits together, stir with the butter, then press very firmly into the base of a 20cm round loosebottomed cake tin. Bake for 6 mins. Cool, then wipe around the inside of the tin with a little oil on kitchen paper.
  • Soak the gelatine in water while you make the filling. Tip the chocolate into a bowl over a pan of simmering water, then add the milk. Gently heat until melted, then stir together. Squeeze the gelatine dry, add to the chocolate mixture and stir to dissolve.
  • Beat the ricotta, cream, sugar and egg yolks together. In a separate bowl, whisk the egg whites.
  • Stir the chocolate and ricotta mixtures together, then gently fold in the egg whites. Carefully pour onto the cooled biscuit base. Cover the tin with cling film, then chill until firm, preferably overnight.
  • To decorate, very generously top the cheesecake with the white chocolate curls, then remove from the tin, scatter with the pomegranate seeds and dust all over with icing sugar, if you like.

Nutrition Facts : Calories 484 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 0.79 milligram of sodium

CHOCOLATE CHEESECAKE



Chocolate cheesecake image

Treat family and friends to this decadent chocolate dessert. It's an indulgent end to a dinner party or weekend family meal

Provided by Member recipe by lightwood

Categories     Afternoon tea, Dessert, Treat

Time 25m

Yield Serves 10-12

Number Of Ingredients 8

150g digestive biscuits (about 10)
1 tbsp caster sugar
45g butter, melted, plus extra for the tin
150g dark chocolate
120ml double cream
2 tsp cocoa powder
200g full-fat cream cheese
115g caster sugar

Steps:

  • To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
  • To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
  • Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.

Nutrition Facts : Calories 296 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

POMEGRANATE-WHITE CHOCOLATE CHEESECAKE



Pomegranate-White Chocolate Cheesecake image

Found this on the Pampered Chef site as a free recipe. Cook's Tips: For best results when baking this cheesecake, use a water bath to create a humid environment, which helps prevent the top from cracking. Fill Rectangle Baking Pan halfway with hot tap water; place on bottom rack of oven. Place cheesecake on middle rack of oven. When cheesecake is done baking, open the oven door slightly and let the cheesecake cool slowly in the oven over the water bath. To make chocolate curls, place two squares of baking chocolate on a piece of Parchment Paper; microwave on HIGH 10 seconds. Using Vegetable Peeler, create curls from softened chocolate.

Provided by Squirrel Gone Wild

Categories     Pie

Time 1h15m

Yield 1 pie, 16 serving(s)

Number Of Ingredients 11

14 Oreo cookies (1 1/4 cups/300 mL finely crushed)
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
1 cup 100% pomegranate juice
1 tablespoon cornstarch
sweetened whipped cream
pomegranate seeds
white chocolate curls

Steps:

  • 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.

Nutrition Facts : Calories 408.7, Fat 29.5, SaturatedFat 16.1, Cholesterol 113.4, Sodium 271.3, Carbohydrate 30.9, Fiber 0.3, Sugar 26.8, Protein 6.8

More about "chocolate pomegranate cheesecake recipes"

POMEGRANATE CHEESECAKE ~SWEET & SAVORY
pomegranate-cheesecake-sweet-savory image
Web Oct 9, 2013 Mix together graham cracker crumbs, sugar and cinnamon in a small bowl. Add butter and mix well. Press onto the bottom and sides …
From sweetandsavorybyshinee.com
5/5 (4)
Total Time 3 hrs
Category Dessert
Calories 296 per serving
  • Mix together graham cracker crumbs, sugar and cinnamon in a small bowl. Add butter and mix well. Press onto the bottom and sides of an ungreased 9-inch spring form pan. Refrigerate for 30 minutes.
  • In a mixing bowl with paddle attachment, beat the cream cheese until fluffy on medium speed. Slowly add condensed milk and continue to mix until combined. Stir in lemon juice, vanilla extract and salt. Beat in the eggs one at a time and mix just until combined on low speed. Transfer the batter into the prepared crust.
  • Bake for 45 to 50 minutes. When the cheesecake is cooked, the edges are set and slightly wobbly in the center. Cool on a wire rack for 10 minutes. Then carefully run a knife around edge of the pan to loosen; cool for about an hour.


CHOCOLATE CHEESECAKE RECIPES
chocolate-cheesecake image
Web 9 Dreamy White Chocolate Cheesecake Recipes to Try. Save. PHILLY Chocolate Turtles Cheesecake. 15 Ratings Save. Orange Citrus Cheesecake. 7 Ratings Save. Snickers Cheesecake. 2 Ratings Save. …
From allrecipes.com


THE BEST CHOCOLATE COVERED POMEGRANATE RECIPE EVER!
the-best-chocolate-covered-pomegranate-recipe-ever image
Web Remove the seeds from pomegranate and reserve 2/3 cup for chocolates. In a double boiler (see above), melt chocolate until smooth and creamy. In a mini muffin pan, add 12 mini muffin inserts to the pan, Coat the inside …
From wholelifestylenutrition.com


CHOCOLATE CHEESECAKE - I AM BAKER
chocolate-cheesecake-i-am-baker image
Web Jun 14, 2020 Set aside. In a large mixing bowl, beat the cream cheese with a hand-held mixer until creamy and smooth. Beat in the sugar and dutch process cocoa powder until smooth. Add the eggs, one at a time, and …
From iambaker.net


CHOCOLATE CHEESECAKE RECIPE | KING ARTHUR BAKING
chocolate-cheesecake-recipe-king-arthur-baking image
Web Reduce the oven heat to 350°F. To make the filling: Combine the milk and chocolate chips in a small saucepan or microwave-safe bowl or large cup. Heat, stirring frequently, until the chips melt and the mixture is smooth. …
From kingarthurbaking.com


POMEGRANATE CHEESECAKE RECIPE | MEL'S KITCHEN CAFE
Web Dec 7, 2009 Remove sides of pan; cool completely. Cover; chill 4 hours or overnight. For pomegranate glaze: in a medium saucepan bring pomegranate juice to boiling; reduce …
From melskitchencafe.com
4.8/5 (19)
Total Time 6 hrs 40 mins
Category Cheesecakes
Calories 587 per serving
  • For the crust: preheat oven to 350 degrees. In a mixing bowl beat butter on medium high speed for 30 seconds. Add brown sugar. Beat until combined. Add egg; beat well. Beat in flour until combined. Divide dough in half. Cover one portion and set it aside.
  • Remove the sides from a 10-inch springform pan and set aside. Spread first portion of dough on just the bottom of ungreased springform pan base, spreading dough to edges. Place on baking sheet. Bake for 10 minutes. Cool completely. When cool, attach sides of pan. Press chilled dough onto the sides of the springform pan to a height of 1-3/4 inches, using a thin metal spatula, like an offset spatula, to spread dough.
  • For the filling: reduce oven temperature to 325 degrees. In an extra-large mixing bowl beat cream cheese and sugar until fluffy. Beat in the flour on low speed until smooth. Add eggs and vanilla all at once, beating on low speed just until combined. Mix in sour cream and lemon peel. Then, using a wooden spoon or a spatula, gently fold in pomegranate seeds (if you use the electric mixer for this part, the seeds will burst and stain the filling with the juice – and it won’t look as pretty).
  • Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed and center jiggles slightly when gently shaken. Remove from oven. (It doesn’t matter if the cheesecake cracks on top since it will have a sour cream topping.)


POMEGRANATE-WHITE CHOCOLATE CHEESECAKE - RECIPES
Web Preheat oven to 325°F (160°F). For crust, lightly spray sides of Springform Pan with nonstick cooking spray. Break cookies in half and place in Manual Food Processor; …
From pamperedchef.ca
  • Preheat oven to 325°F (160°F). For crust, lightly spray sides of Springform Pan with nonstick cooking spray.
  • Break cookies in half and place in Manual Food Processor; cover and pump handle to form very fine crumbs.
  • Bake 8 minutes. Remove pan from oven to Stackable Cooling Rack.For filling, place chocolate in Large Micro-Cooker®.


CHOCOLATE CARAMEL TWIX CHEESECAKE - THAT SKINNY CHICK CAN BAKE
Web Remove the cheesecake from the water bath, transfer it to a wire rack, and let cool for 2 hours. Chill until cold. To make the caramel, combine all in a heatproof bowl and …
From thatskinnychickcanbake.com


WHITE CHOCOLATE POMEGRANATE CHEESECAKE THAT'S VEGAN AND …
Web Jan 13, 2022 To make the filling for this vegan white chocolate and pomegranate cheesecake, simply blend together the soaked cashews, melted vegan butter, cornflour, …
From whiskmefree.com


NO-BAKE CHOCOLATE CHEESECAKE RECIPE | CHOCOLATE DIP
Web Feb 23, 2023 Add the sour cream and vanilla and mix. 3. Add the chocolate flavored dip and whip for 2-3 minutes, until the mixture is light and fluffy. 4. Spread the cheesecake …
From litehousefoods.com


MACPHIE RECIPES | DARK CHOCOLATE AND POMEGRANATE CHEESECAKE
Web Add the dark chocolate and stir to melt then allow to cool slightly. Mix in the cream cheese mixture until smooth. Pour cheesecake mixture onto biscuit base and gently level with a …
From macphie.com


RECIPES | PAMPERED CHEF US SITE
Web Find quick and easy recipe inspiration, perfect for any occasion, including healthy recipes, budget-friendly meals, vegetarian recipes, and more. Browse Pampered Chef's …
From pamperedchef.com


CHOCOLATE CHEESECAKE RECIPES | BBC GOOD FOOD
Web 24 Recipes. Magazine subscription – your first 5 issues for only £5! Serve chocolate cheesecake for an easy dessert that's sure to please at a dinner party. Choose from …
From bbcgoodfood.com


CHOCOLATE-POMEGRANATE CHEESECAKE MINIS - CREAMCHEESE.COM
Web Directions 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 …
From creamcheese.com


NIGELLA'S WHITE CHOCOLATE CHEESECAKE RECIPE - BBC FOOD
Web Method. To make the filling, gently melt the white chocolate in a heatproof bowl sat over a saucepan filled with 4cm/2in just boiled water on a low heat.
From bbc.co.uk


POMEGRANATE CHEESECAKE COOKIES RECIPE | ITS YUMMI
Web Jan 21, 2014 Pomegranate cheesecake batter To a small mixing bowl, add cream cheese, butter, and lemon extract. Use a hand mixer to combine the ingredients until …
From itsyummi.com


WHITE CHOCOLATE & POMEGRANATE CHEESECAKES - TEATIME MAGAZINE
Web Dec 18, 2018 White Chocolate & Pomegranate Cheesecakes Makes 12 Ingredients ¾ cup plus ⅓ cup white chocolate morsels, divided 1 cup roasted salted pistachios, …
From teatimemagazine.com


WHITE CHOCOLATE CHEESECAKE WITH CRANBERRY POMEGRANATE JAM
Web Dec 4, 2015 Preheat oven to 350°. Line an 8-inch springform pan with parchment paper and brush melted butter or oil on the bottom and sides of pan. For Crust: Place graham …
From edibleventuracounty.ediblecommunities.com


POMEGRANATE NO BAKE WHIPPED CREAM CHEESECAKE - ITS YUMMI
Web Oct 26, 2013 Place pomegranate juice in medium saucepan over high heat. Bring sauce to a boil; reduce heat and simmer (slow boil), uncovered, about 10-12 minutes or until …
From itsyummi.com


BERRY-POMEGRANATE SMOOTHIES | AMERICA'S TEST KITCHEN RECIPE
Web As the motor turns the blender blades superfast, the circular motion create... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 …
From americastestkitchen.com


CHOCOLATE CHEESECAKE - PREPPY KITCHEN
Web Mar 31, 2020 1. Heat oven to 350F. Add the chocolate sandwich cookies to a food processor and pulse until pulverized. If you’re not using a food processor just place in a …
From preppykitchen.com


Related Search