Walnut Brownie Cheesecake

Name: Walnut Brownie Cheesecake
Ingredients: 1 1/4 cups fine chocolate wafer crumbs, processed in blender or food processor (about 25 cookies); 3 tablespoons margarine, melted; FILLING; 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)

13 ingredients

11 steps

Ingredients

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