Ingredients:
16 oz. cream cheese (room temperature)
16 oz. sour cream
2 eggs
1/2 cup of sugar
1 tsp. vanilla extract
2 ready made crusts (6oz. each) can be graham cracker or chocolate
8 oz semi-sweet baking chocolate for chocolate topping
Pomegranate Syrup
Pomegranate Syrup:
4 cups pomegranate juice
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice
Bring ingredients to a boil (allowing sugar to dissolve) then lower flame and stir until thickens. Allow sauce to cool off then combine it with 1/2 cup of pomegranate seeds.
Directions:
Combine cream cheese, sour cream, sugar and vanilla extract until smooth. Slowly add in eggs and beat until combined. Divide batter between the two graham cracker crusts. Using 1/4 cup of pomegranate syrup for each cheesecake, dot the top and swirl around with a knife. Bake on 350 for an hour. Set aside remaining syrup for serving. Once the cheesecake has cooled off, melt 8 oz semi-sweet baking chocolate (melanie) and cover the top of the cheesecake with the melted chocolate. Once the chocolate has hardened drizzle remaining pomegranate sauce on top of the chocolate topping.
Ingredients:
24 wonton wrappers
2 large apples
2 bananas (slightly green, not yet ripe)
1 tablespoon lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tablespoons earth balance
2 tablespoons brown sugar
1 cup of coconut flakes
Directions:
Preheat oven to 325′. Spray mini cupcake holders with cooking spray. Place one wonton wrapper in each cupcake holder, pressing down so it sticks. Bake wrappers in oven on 325′ for 10 minutes. Meanwhile, peel and dice apples and bananas. Combine in bowl with lemon juice, cinnamon and nutmeg. Melt 2 tablespoons earth balance in large pan. Add apples and bananas then 2 tablespoons brown sugar. Combine and stir until sugar melts. Cook until apples and bananas are caramelized. Place apple banana mixture into each wonton cup. Top it off with coconut flakes.
*Tips & Tricks: Serve with coconut ice cream and a drizzle of caramel when serving! Not a fan of bananas? Leave them out!
My son is crazy about cheesecake and even though it’s not really that difficult to make, I like prepping two of these bad boys at a time so I can throw one in the freezer and have it ready when needed. This recipe makes two creamy cheesecakes. The sauce is an easy pomegranate syrup that is the perfect combo of sweet and tart to dress up the rich and creamy cheesecake.
Ingredients:
16 oz. whipped cream cheese (room temperature)
16 oz. sour cream
2 eggs
1/2 cup of sugar
1 tsp. vanilla extract
2 ready made crusts (6oz. each) can be graham cracker or chocolate
Directions:
Combine cream cheese, sour cream, sugar and vanilla extract until smooth. Slowly add in eggs and beat until combined. Divide batter between the two graham cracker crusts. Bake on 350′ for an hour.
Pomegranate Sauce:
4 cups pomegranate juice
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice
Bring ingredients to a boil (allowing sugar to dissolve) then lower flame and stir until thickens. Allow sauce to cool off then combine it with 1/2 cup of pomegranate seeds. Serve over cheesecake.
