Walnut Brownie Cheesecake Recipe

Name: Walnut Brownie Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

1338

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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.), and more.

Yes, Walnut Brownie Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Walnut Brownie Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions