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Chocolate Cheesecake
Makes 8 slices |
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Ingredients:
| 3 Tbsp. graham cracker crumbs |
| 1 15 oz. container ricotta cheese |
| 1 8 oz. package cream cheese |
| 3/4 cup granulated sugar |
| 1 large egg |
| 2 tsp. vanilla extract |
| 1/3 cup unsweetened cocoa powder |
| 3 Tbsp. semisweet chocoalate morsels, melted and cooled |
| 3 Tbsp. all-purpose flour |
| 2/3 cup reduced-calorie cherry pie filing |
| Light frozen whipped topping, thawed, for garnish |
- Preheat oven to 300 F. Spray bottom and sides of an 8-inch springform pan with vegetable cooking spray. Sprinkle bottom with graham cracker crumbs.
- In a food processor fitted with metal blade, combine ricotta, cream cheese, and sugar; process until blended. Add egg and vanilla; process until blended. Add cocoa, melted chocolate, and flour; process until smooth. Pour batter into prepared pan.
- Bake until set, about 60 minutes. Turn off oven. Cool in oven with door open for 15 minutes. Place pan on a wire rack and cool for 1 hour. Chill firm; place cake on a serving plate.
- Spread pie filling over top. Garnish with whipped topping.
| Course: | Dessert |
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