Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
- 2 Pomegranates
- 2 Very Ripe Bananas, peeled and mashed with a fork
- 24 Ounces Cream Cheese (3 8-oz. packages), room temperature
- 3/4 Cup Sugar
- 5 Large Eggs
- 1 Teaspoon Vanilla
- Pinch of Salt
- 1 Package of Chocolate Wafers (about 8 ounces)
- 3 Tablespoons Butter, unsalted, melted
- 3 Tablespoons Light Brown Sugar
Preparation:
Preheat oven to 325 degrees.Place the chocolate wafers and light brown sugar into a food processor. Pulse until mixture is about the consistency of very course cornmeal. (You can also crush the wafers with your hands or a rolling pin.) Put the crushed wafers into a bowl and stir in the melted butter. Press the wafer mixture into the bottom of a 9- or 10-inch springform pan.
Cut the pomegranates in half. Juice three of the halves with a citrus reamer or by scooping out the seeds and pressing through a sieve. Remove the seeds from the fourth half and set aside.
Using a mixer, cream together the cream cheese, sugar, and salt. Add the eggs one at a time, mixing well after each addition. Add the bananas, pomegranate juice, and vanilla. Mix on medium speed until smooth.
Pour the cream cheese mixture into the prepared springform pan. Sprinkle the reserved pomegranate seeds evenly over the top of the cheesecake batter.
Place the pan onto a cookie sheet and place in the oven. Bake for approximately 45 minutes to 1 hour or until a toothpick inserted into the center comes out clean.
Let cheesecake cool slowly at room temperature for 30 minutes, then place into the refrigerator. Let cheesecake cool completely before removing from pan, at least 6 hours, preferably overnight.
