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Brownie Cheesecake Recipe

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Crust (recipe follows)

4 cups Ricotta cheese

1+1/4 cups packed light brown sugar

1/3 cup cocoa

1/2 cup half-and-half

1/4 cup all-purpose flour

1 teaspoon vanilla

1/4 teaspoon salt

3 eggs

1/2 cup coarsely chopped walnuts


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

3 tablespoons melted butter

Lightly grease the side of an 8 or 9-inch springform pan. Combine the crust ingredients; mix well. Press evenly over the bottom of the pan. Chill the crust while preparing the filling.

In the bowl of an electric mixer, combine the ricotta cheese, brown sugar, cocoa, half-and-half, flour, vanilla and salt; beat until smooth. Stir in the walnuts. Pour the batter over the crust.

Bake at 350 degrees for 1 hour and 10 minutes or until the center is just set. Turn off the oven; cool in the oven with the door propped open for 30 minutes. Remove to a wire cooling rack; loosen the cake from the rim of the pan with a metal spatula. Cool completely; chill at least 4 hours. 8 servings.

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