Mini-Pomegranate Cheesecakes with Strawberry-Pom Glaze

Since two of my roommates are from out of state we did our Christmas last night which included drinks, presents, and of course, a full Christmas dinner. My part of the meal? Dessert. And I did not disappoint!

Mini-Pomegranate Strawberry Cheesecakes

Ingredients:

• 3 packs of mini-pie crusts
• 3 pkg. (8 oz. each) Philadelphia Cream Cheese
• 3/4 cup sugar
• 3/4 tsp. vanilla
• 3 eggs
• 1/3 cup pomegranate seeds

Directions:

• Preheat oven to 325°F.
• Beat cream cheese, sugar and vanilla with mixer until well blended.
• Add eggs, 1 at a time, mixing on low speed until blended.
• Beat in pomegranate seeds.
• Pour over crust.
• Bake 40 min (until center is almost set).
• Refrigerate 3-4 hours.

Love that fruit glaze that restaurants poor over their cheese cake before serving? So do I! Check out the easy recipe below to get the most delicious glaze you will ever taste!

Strawberry-Pomegranate Glaze

Ingredients:

• 1/3 cup sugar
• 1/3 cup water
• 1/2 cup strawberries
• 1/3 cup pomegranate seeds

Directions:

• Pour sugar and water into a saucepan and heat on low until all of the sugar has been dissolved.
• While the sugar is dissolving, use a blender to puree the strawberries and pomegranate seeds.
• Pour the strawberries and pomegranate seeds into the dissolved sugar-water mixture and increase heat a little.
• Continue to stir until the mixture gets to your desired thickness.
• Refrigerate, and drizzle (or dump) over cheesecake!

Tagged as: cheesecake recipe, holiday dessert, philadelphia cheesecake recipe, Pomegranate, Recipes, strawberry