Mini Pomegranate Cheesecake with Oreo Crust

Ingredients:

Crust:

• 20 Oreos

• 5 tbsp butter

Filling:

• 16 oz cream cheese softened to room temperature

• 1/3 cup sour cream at room temperature

• 1/2 cup granulated sugar

• 1 tsp vanilla extract

• 2 large eggs room temperature

Toppings:

• 2/3 cup pomegranate juice

• 1 cup sugar

• 1/2 cup pomegranate arils for topping

For the crust:

1. Preheat oven to 350F. Line cupcake pan (about 18 cupcakes)

2. Crush 20 Oreos into fine crumbs (a food processor helps, but I put them in a bag and pounded them with my fists)

3. In a medium mixing bowl, stir together the oreo crumbs and melted butter until well combined.

4. Press onto bottoms of 18 paper-lined cupcake cups (approx 1 tbsp each)

5. Bake for 10 minutes. Let cool.

For the filling:

1. Beat the cream cheese until smooth using a paddle attachment. Add in sour cream, granulated sugar, and vanilla extract. Mix until combined and smooth. Add eggs one at a time and mix on low until just combined.

2. Pour about 1/4 cup cheesecake filling into each prepared cup.

3. Bake at 325F for about 20-22 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours or overnight.

For the topping:

1. Heat the pomegranate juice and sugar in a saucepan over medium-low heat, whisk constantly until the sugar dissolves.

2. Let the mixture come to a boil and cook for 2 minutes.

3. Remove it from the heat and let it cool. Pour it into a jar and stick it into the fridge.

4. Drizzle a spoonful of glaze on each cheesecake

5. Top with pomegranate arils

Inspirations:

Crust - https://www.cookingclassy.com/cookies-n-cream-cheesecake/

Filling - https://www.livewellbakeoften.com/blackberry-swirl-cheesecake-bars/

Glaze - https://www.howsweeteats.com/2017/10/chocolate-tart-pomegranate-fudge/