Recipe
Dessert
Pomegranate Cheesecake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (11.2 oz) pkg Hy-Vee no-bake real cheesecake | ||
| 2 tbsp. Hy-Vee granulated sugar | ||
| ⅓ c. Hy-Vee margarine, melted | ||
| 1 ½ c. Hy-Vee 2% milk | ||
| 1 c. pomegranate seeds, divided |
Directions
- Stir together graham cracker crumbs, sugar and margarine in 8- or 9-inch ungreased pie pan. Press firmly on sides and bottom of the pie plate.
- Pour milk into medium mixing bowl and add filling mix. With an electric mixer, mix on low speed until blended, then mix on medium speed for 3 minutes. Fold in 1/2 cup pomegranate seeds. Pour into crust.
- Refrigerate for 1 to 2 hours. Sprinkle with remaining pomegranate seeds prior to serving.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 15mg
- Sodium: 420mg
- Total Carbohydrates: 39g
- Protein: 8g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 2%
0%
Iron 4%
0%
Calcium 15%