POM Dinner Party Recap #4: Save Room for Dessert!

To see the earlier recaps from my POM Wonderful Dinner Party, take a look at these links!

Recap # 1: Preparations and Decorations
Recap # 2: Drinks and Appetizers
Recap #3: The Main Course
Video Tutorial: How to Open a Pomegranate AND a Giveaway!

So now... it's time for dessert!

I knew this dinner party was going to be a lot of work, so I had to get a few things done ahead of time.  So last Friday night, I was at a Zumba Party.  I didn't get home until almost 9:00 p.m.  After dancing for 2 1/2 hours (and leading 5 songs myself!) the last thing I wanted to do was come home and cook.  But there was work to be done at the Bridges household! 

From the beginning, I wanted to make cheesecake for dessert.  I LOVE cheesecake.  (Seriously, doesn't everyone?)  I was picturing this rich pomegranate syrup drizzled over cheesecake and pom arils sprinkled over the top. 

My wonderful husband was helping me so much as I got ready for this dinner.  He was helping me measure out ingredients for the dessert and all of a sudden, he was looking for the mixer.  Now, I am a control freak in the kitchen.  It's hard for me to give directions and not step in.  But I was so tired, I thought, "Let the man work."  So I did.  And before I knew it, he had mixed up two cheesecakes, poured them into the crusts, and popped them in the oven. 

Luckily, I had made the Molasses for these cheesecakes on Thursday, so that was done.  All I had to do was wait for him to call "Time!"

Thirty minutes later, we had two wonderful-smelling cheesecakes.  The whole house smelled like a bakery.  It was hard not to dig in right away!

This dessert was perfect.  It was not too heavy and the Pom Molasses was rich and sweet.  I opted to use the Pomegranate Cherry Flavor of POM juice, which added a little extra sweetness.  I will confess, I think I have eaten 3 pieces since Saturday.  And I am thinking about eating one as soon as I finish this post!

Cheesecake with Pom-Cherry Molasses:

(This cheesecake recipe was adapted from Philadelphia Cream Cheese Classic Recipes, Publications International, 2001)

Cheesecake Ingredients

• 2 packages (8 oz. each) cream cheese (I used light)
• 1/2 cup sugar
• 1/2 tsp vanilla
• 2 eggs
• 1 ready-to-use graham cracker crust (I used a reduced fat crust)

Mix all ingredients with an electric mixed until well-blended.  Pour into crust and bake at 340 for 40 minutes, or until center is almost set.  Cool 3 hours or overnight.

Pom-Cherry Molasses:
I heated 16 oz. of Pom-Cherry juice with 1/2 cup of sugar.  Heat until boiling.  Boil for 2 minutes, then reduce to medium-low heat.  Allow mixture to reduce until it has thickened enough to coat a spoon or fork (slightly thinner than pancake syrup).  Then remove from heat and allow to cool.  Refrigerate until ready to use.

To serve: top a slice of cheesecake with molasses and pom arils. 

YUMMO.

Next up: Leftovers...