Apple Fig Pomegranate Mini Cheesecakes
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup finely chopped apples
- 1/2 cup chopped dried figs
- 1/4 cup pomegranate seeds
For the Pomegranate Glaze:
- 1/4 cup pomegranate juice
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions:
1. Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.
2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Divide the mixture evenly among the liners, pressing firmly to form the crust. Bake for 5 minutes and let cool.
3. In a mixing bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract and eggs, one at a time, beating well after each addition. Gently fold in the chopped apples, figs, and pomegranate seeds until combined.
4. Divide the filling evenly over the crusts. Bake for 18–20 minutes or until the centers are just set. Cool completely, then refrigerate for at least 2 hours.
5. To prepare the pomegranate glaze, combine pomegranate juice, sugar, and cornstarch in a small saucepan. Mix water into the cornstarch to dissolve. Cook over medium heat, stirring constantly, until thickened. Let cool slightly.
6. Spoon the pomegranate glaze over the chilled cheesecakes and garnish with additional pomegranate seeds if desired. Serve chilled.