Walnut Brownie Cheesecake Recipe
This walnut brownie cheesecake recipe combines a simple brownie-style base with a ricotta cheesecake filling baked until gently set. Keep the mixing light after adding eggs, and let it cool gradually so the top stays smooth. Ingredients and how to make it are laid out below in clear steps.
Ingredients
1. For the brownie base
2. For the cheesecake filling
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 170°C / 340°F. Line the bottom of a springform pan with parchment and lightly grease the sides.
Mix the brownie base
Stir together the cooled melted margarine, brown sugar, and salt. Add the flour and mix just until combined, then blend in the egg. Fold in the walnuts.
Press in the base
Spread the mixture evenly in the pan. Press lightly so it stays tender rather than compact.
Make the cheesecake filling
Mix the ricotta until smooth. Add the half-and-half and vanilla. Add the eggs one at a time, mixing only until each one disappears into the batter to avoid over-aerating.
Bake
Pour the filling over the base. Bake for about 70 minutes; the edges should be set while the center can still wobble slightly.
Cool gently, then chill
Turn off the oven and crack the door for 10–15 minutes. Cool to room temperature, then refrigerate at least 4 hours (overnight is even better) before slicing.
Serve
Release from the pan and dust with confectioners’ sugar. For clean slices, dip the knife in hot water and wipe between cuts.