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Chocolate CheesecakeMakes 8 slices |
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 | For the Topping | 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.
Chocolate CheesecakeMakes 8 slices | 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 |
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