Pomegranate Cheesecake

Another awesome recipe from My Kitchen Cafe. I have made many cheesecakes, as it is the easiest dessert to make gluten free for my mom. This one was delicious, had a unique lemony flavor to the cake, and the glaze make it look so Christmasy! I omitted the pomegranate seeds because, frankly, I don't get them. Are you supposed to eat them? I have tried eating them and they aren't good? Are you supposed to spit them out? Cause that would be a big pain. So since I don't understand their function, I ditched them!

Pomegranate Cheesecake (adapted from Better Homes and Gardens)

*Plan Ahead: the cheesecake needs to be chilled for at least 4 hours or up to overnight.

Crust:

1/2 cup butter, softened

1/4 cup packed brown sugar

1 egg

1 1/4 cups all purpose flour

Filling:

4 8-oz. packages cream cheese, softened

1 1/4 cups granulated sugar

1/4 cup all purpose flour (I used gluten free flour)

3 eggs

1 tablespoon vanilla

1/2 cup sour cream

1 teaspoon finely shredded lemon peel

3/4 cup pomegranate seeds (I omitted)

Topping:

1 1/2 cups sour cream

1/4 cup sugar

1 teaspoon vanilla

Pomegranate Glaze:

1-16-ounce bottle pomegranate juice

1/4 cup brown sugar

1 1/2 tablespoons cornstarch

1/2 cup pomegranate seeds (I omitted)

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 sprinform 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.) For the topping: stir together sour cream, sugar, and vanilla. Spread sour cream mixture over top of baked cheesecake, spreading gently to the edges. Return to oven; bake for 10 minutes. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. 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 heat and boil gently, uncovered, until reduced to 1 cup (12 to 15 minutes). In a separate bowl, stir together brown sugar and cornstarch. Add to juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Transfer to a medium bowl; cover surface with clear plastic wrap. Cool to room temperature. Store, covered, in refrigerator until serving time.

When ready to serve, remove cheesecake and pomegranate glaze from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake; pile remaining pomegranate seeds in center of cheesecake. To serve, slice cheesecake. Pass remaining sauce. Makes 16 servings.

Bottom crust baked, ready for filling

and ready for the oven!