Recipe
Dessert
Pomegranate Cheesecake 2
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. granulated sugar | ||
| ⅓ c. margarine, melted | ||
| 1 ½ c. low-fat milk | ||
| ½ c. Smucker's seedless strawberry jam | ||
| 1 tsp. orange zest | ||
| ½ c. pomegranate seeds |
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. Pour filling into crust. Refrigerate for 1 to 2 hours.
- In a small bowl, stir jam until it has consistency of a thickened fruit glaze. Stir in orange zest and pomegranate seeds. Spoon over top of cheesecake prior to serving.
Nutrition facts
Servings
330 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 10mg
- Sodium: 115mg
- Total Carbohydrates: 51g
- Protein: 6g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 2%
0%
Iron 0%
0%
Calcium 15%