Webreduced-fat cream cheese (Neufchâtel), softened. granulated sugar. all-purpose flour. pumpkin pie spice (optional) vanilla. canned pumpkin. refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten. finely shredded orange peel. warm water. Web10 rows · Meanwhile, for pomegranate sauce, in a large saucepan combine pomegranate juice, remaining 1/2 ...

Pomegranate Cheesecake ~Sweet & Savory

WebNov 20, 2013 · Cover the crust with plastic wrap and refrigerate it for 20 minutes (no baking required!). Make the filling. In a large bowl, beat the cream cheese until smooth and then stream in the sweetened condensed milk. Add the lemon juice, lemon zest and vanilla extract and beat until combined. WebCHEESECAKE 1 tablespoon unsalted butter, softened One 16-ounce container skim-milk ricotta cheese, well drained 1 pound mascarpone cheese or cream cheese, softened 1 … barbara lutz uncw

Pomegranate Cheesecake - GastroSenses

WebIn a large bowl with an electric mixer, beat 20 ounces softened cream cheese, 8 ounces room temperature mascarpone cheese and 3/4 cup sugar until fluffy. Add 3 eggs, one at … Web1. Take the cheesecake and sauce out of the fridge and place on the counter. 2. Take the sides off the spring form pan. 3. Cut the cheesecake into slices and plate. 4. Spoon generous portions of the Pomegranate Blueberry sauce over the cheesecake. 5. Serve and enjoy. Estimated 12 to 16 servings per cheesecake. WebNov 21, 2016 · Crust. Spray the bottom and sides of springform pan with nonstick spray. Line bottom with a parchment-paper round. Using your fingertips, mix remaining ingredients in a medium bowl until mixture holds together when pinched tightly. Pack onto bottom of pan in an even layer. Chill until firm, at least 1 hour. barbara lutz allentown pa