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.
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Email Recipe
Chocolate Cheesecake
Makes 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
Directions:
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.
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