Pomegranate Mandarin Cheesecake

• Vegetarian

• Produce

  • 1 Mandarin orange
  • 14 tbsp Pomegranate, juice
  • 1 cup Pomegranate seeds

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Liquid honey

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 2 tbsp Cornstarch
  • 1/4 cup Granulated sugar
  • 1 tsp Vanilla

• Snacks

  • 1 1/2 cups Graham wafer crumbs

• Drinks

  • 3/4 cup Orange juice

• Dairy

  • 1/3 cup Butter
  • 2 8 ounce packages Cream cheese

Found on thefoodblog.net

Ingredients

• 1.5 cups graham wafer crumbs
• 1/3 cup butter, melted
• 2 8 ounce packages cream cheese
• 1/4 cup granulated sugar
• 1 egg
• 2 tbsp pomegranate juice
• 1 tsp vanilla
• 1/4 cup all purpose flour
• 3/4 cup orange juice
• 3/4 cup pomegranate juice
• 2 tbsp liquid honey
• 2 tbsp cornstarch
• 1 cup pomegranate seeds
• 1 mandarin orange, peeled and divided into segments

Directions

• Preheat oven to 350°
• In a bowl, combine graham crumbs with melted butter.
• Press crumb mixture into the bottom of a non stick, 9 inch square baking pan
• Bake for 8 minutes, then remove and set aside to cool
• Using a mixer, beat cream cheese and sugar until smooth
• Add egg, pomegranate juice, and vanilla, and beat until fluffy, about 1 minute
• Add flour and beat until combined.
• Pour mixture onto graham crust, spreading evenly
• Bake in center of oven for 20 minutes
• Remove from heat and allow to cool completely
• Meanwhile, whisk together orange and pomegranate juice with honey in a small saucepan
• Bring to a boil over medium high heat
• Combine cornstarch with 2 tbsp water and whisk into the simmering juice mixture, whisking until smooth and thickened
• Remove from heat and allow to cool
• Top cooled cake with mandarin slices
• Pour topping over cake, spreading evenly by tipping the pan
• Scatter pomegranate seeds over cake.
• Cover with foil and refrigerate 1-2 hours until topping is set.
• To serve, transfer cake from pan to a cutting board and cut into squares