Walnut Brownie Cheesecake |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 10 |
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This recipe is one of my Adoptees. After making it, I felt it needed something to perk it up a bit and Chocolate Fluff Icing Chocolate Fluff Icing was a perfect addition. This cheesecake has a different texture than traditional cream cheese cheesecakes but delicious none the less. Enjoy! Ingredients:
1 1/4 cups fine chocolate wafer crumbs, processed in blender or food processor (about 25 cookies) |
3 tablespoons margarine, melted |
4 cups light ricotta cheese (30 oz.) |
1 1/4 cups light brown sugar, packed |
1/3 cup unsweetened cocoa powder |
1/2 cup half-and-half |
1/4 cup all-purpose flour |
1 teaspoon vanilla |
1/4 teaspoon salt |
3 eggs |
1/2 cup walnuts, coarsely chopped (2 oz.) |
confectioners' sugar (optional) |
Directions:
1. Lightly grease sides of 8 or 9-inch springform pan.
2. Combine crust ingredients; mix well.
3. Press evenly over bottom of pan.
4. Chill while preparing filling.
5. In bowl of electric mixer, combine Ricotta cheese, brown sugar, cocoa, half-and-half, flour, vanilla and salt; beat until smooth.
6. Add eggs, one at a time; beat until smooth.
7. Stir in walnuts.
8. Pour batter over crust. Bake at 350 F 1 hour and 10 minutes or until center is just set. Turn off oven; cool in oven with door propped open 30 minutes.
9. Remove to wire cooling rack; loosen cake from rim of pan with metal spatula.
10. Cool completely; chill at least 4 hours.
11. If desired, sift confectioners sugar over cheesecake immediately before serving, or ice with suggested icing and garnish with chocolate curls and whole walnuts.
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