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Walnut Brownie Cheesecake

  • 95minutes
  • 380calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H
MineralsNatrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups fine chocolate wafer crumbs, processed in blender or food processor (about 25 cookies)

  2. 3 tablespoons margarine , melted

  3. 4 cups light ricotta cheese (30 oz.)

  4. 1 1/4 cups light brown sugar , packed

  5. 1/3 cup unsweetened cocoa powder

  6. 1/2 cup half-and-half

  7. 1/4 cup all-purpose flour

  8. 1 teaspoon vanilla

  9. 1/4 teaspoon salt

  10. 3 eggs

  11. 1/2 cup walnuts , coarsely chopped (2 oz.)

  12. confectioners' sugar

Instructions Jump to Ingredients ↑

  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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