½ cup (1 stick) margarine, melted
1-1/2 cups graham cracker crumbs
¼ cup brown sugar
4 (8-ounce) packages tofutti cream cheese
1 cup sugar
¼ cup flour
1 tablespoon vanilla
2 cups tofutti sour cream
1-1/2 cups pomegranate seeds
¼ cup sugar
1 teaspoon vanilla
1 (approximately 15-ounce) bottle pomegranate juice
¼ cup brown sugar
1 tablespoon cornstarch
Preheat oven to 350 degrees. Mix together melted margarine, graham cracker crumbs and brown sugar and press into bottom of 10-inch spring form pan. Bake for 10 minutes and cool on wire rack. Reduce oven to 325 degrees. In a large mixer bowl, beat together tofutti cream cheese and sugar until light and fluffy. Beat in the flour, eggs and vanilla. Stir in ½ cup tofutti sour cream and fold in ¾ cup pomegranate seeds. Pour over crust. Place pan on baking sheet and bake for about 1 hour. Mix together remaining 1-1/2 cups tofutti sour cream with the ¼ cup sugar and the teaspoon vanilla. Spread over cake and return to oven for 10 more minutes. Cool in pan for 10 minutes before loosening sides. Cool completely and remove sides. Place in refrigerator to chill. To make sauce bring the pomegranate juice to a boil. Reduce heat and simmer, gently for about 10 minutes. In a small bowl, stir together brown sugar and cornstarch. Whisk into pomegranate juice and cook for about 2 minutes. Cool and chill until ready to serve. To serve sprinkle pomegranate seeds and drizzle sauce over cheesecake.
Do you have any idea of the calorie/carb counts? Thanks.
This looks like somethin I will for sure try for Yom Tov. Too bad my 15 yr. old son is away at Yeshiva.
I picked the wrong time of year to start a diet…..
Sounds heavenly. Did anyone make this yet?
Ok, I made this and gave my husband a sliver to taste. Delicious. I was drooling even without the sauce over the cake.
This was delicious!!!!!!!!!!!!!!!
I don’t see where he talks about adding the flour, just took the crust out of the oven and I’m perplexed
The flour is added to the cream cheese, sugar mixture.