How to Make Pumpkin-Pomegranate Cheesecake

Ingredients

• 2 cups warm water
• 12 oz reduced-fat cream cheese (Neufchâtel), softened
• ½ cup granulated sugar
• 1 Tbsp all-purpose flour
• 1 tsp finely shredded orange peel
• ½ tsp pumpkin pie spice (optional)
• ½ tsp vanilla
• 0.66 cup canned pumpkin
• 3 eggs, lightly beaten
• ½ cup pomegranate juice
• 1 Tbsp packed brown sugar
• ½ tsp cornstarch
• ½ cup pomegranate seeds

1. Lightly coat the bottom and sides of a 7-inch spring form pan with cooking spray. Loosely crumple two pieces of foil into 2-inch balls; place balls in a 5- to 6-quart oval slow cooker. Pour the warm water into cooker with balls; set aside.
2. For filling, in a large mixing bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, flour, orange peel, pumpkin pie spice (if desired), and vanilla. Beat on medium speed until combined. Beat in pumpkin until smooth. Beat in eggs on low speed just until combined. Pour filling into prepared springform pan; cover with foil. Place pan on top of foil balls in slow cooker.
3. Cover and cook on high-heat setting about 2 hours or until center is set. Cool in springform pan on a wire rack for 15 minutes. Using a small metal spatula, loosen cheesecake from the sides of the pan; cool 30 minutes. Remove sides of pan; cool on a wire rack about 1 hour until completely cool. Cover loosely and chill for 4 to 24 hours before serving.
4. About 1 hour before serving, prepare sauce. In a small saucepan combine pomegranate juice, brown sugar, and cornstarch. Cook and stir over medium heat until bubbly. Cook and stir for 2 minutes more. Transfer sauce to a small bowl; cover surface with plastic wrap. Cool to room temperature. Serve wedges of cheesecake with sauce; sprinkle with pomegranate seeds.