Pom Guava Cheesecake Cupcakes
By: BigFatBaker
Published: Saturday, November 6, 2010 - 7:17pm

Ingredients




Pomegranate Reduction
24 ounces POM Wonderful 100% Pomegranate Juice
 cup organic brown sugar
2 tablespoons balsamic Vinegar (I had raspberry balsamic on hand, so I used that)
Crust
1 1/4 cups organic rolled oats
1 1/4 cups organic flour
3/4 cup sweetened, shredded dried coconut
1/4 cup organic sugar
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon coconut extract
3/4 cup organic salted butter – melted
Cheesecake
3 packages (8 oz) of cream cheese
1 cup organic sugar
1/2 cup coconut milk (I didn’t have any, so I used regular milk and it worked fine)
3 organic eggs
2/3 cup sour cream
2 teaspoons coconut extract
2 tablespoons &2 TSP flour
Pomegranate Guava Filling
8 1/2 ounces (or 1 small jar) Guava spread, jam or curd – I could only find jelly in my groce
 cup pomegranate reduction
Pomegranate Guava Frosting
1 bag big of powdered sugar
1 cup organic salted butter, softened
1/4 cup pomegranate filling
3 tablespoons coconut milk (again, I used regular milk)
1 tablespoon lime juice
red food coloring (optional)

Preparation

1 For the Pomegranate Reduction: In a small/medium sauce pan combine POM Wonderful, brown sugar, and balsamic. Bring to a boil over medium-high heat, then reduce to medium-low and let simmer, stirring occasionally, for 40-50 minutes or until it has reduced by 3/4. 2 For the Crust: In a medium sized bowl, mix together the oats, flour, coconut, sugar, nutmeg, and salt. Add the coconut extract to the melted butter, and mix with the dry ingredients until well combined. **On the original recipe it said dough will be crumbly, but mine wasn’t very crumbly and still turned out fine. 3 Press 1 TBSP crust into the bottom of the cupcake pans (use 1/2 TBSP for mini cupcakes). 4 For the Cheesecake filling: Add cream cheese and sugar to a bowl, and mix until smooth. Scrape down the sides if you need to. Add the milk, and mix until smooth. Add eggs, one at a time, only mixing until just incorporated. DON’T OVER MIX! Mix in sour cream, vanilla, and flour until smooth. Pour or spoon into your crusts, filling about 2/3 of the way. Bake at 350º F for 20-25 minutes, or until a toothpick comes out clean. Let cool completely before frosting. 5 For the Pomegranate Guava filling: In a small bowl, mix together the guava spread and pomegranate reduction. Set aside. 6 To make the Pomegranate Guava Frosting: In a large bowl, combine a 3 – 4 cups of powdered sugar, and the butter until smooth. Add the pomegranate guava filling, coconut milk, coconut extract, lime juice, and red food coloring if you want. Mix on medium speed until combined well. I adjusted my frosting a little to my tastes. I added some of the pomegranate reduction I had left over, and some more lime juice for a little more tart flavor in the frosting. Adjust to your own desired flavor and/or consistency. 7 To assemble the cupcakes…Spread 1 TSP pomegranate guava filling over each cupcake in a thin layer. If you want to get fancy, use a rounded pastry tip, about 1/2 inch in diameter, pipe frosting in a swirl onto cupcake. Or, if you are like me, you can cut a small hole in the corner of a plastic ziplock bag and pipe your frosting on your cupcakes that way. Chill them in the refrigerator for 30 minutes – an hour before serving. Store any leftover in a plastic container. And you’re done! Enjoy your awesome cupcakes!