Wisconsin Mascarpone Cheesecake with Chocolate Pecan Crust
Courtesy of Wisconsin Milk Marketing Board 10 Servings • 20 Min. Prep Time • 8 Min. Cook Time • 2 Hr. Chill TimeIngredients |
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Crust: |
1 c. chocolate wafer cookie crumbs |
2 Tbsp. finely chopped pecans |
2 Tbsp. butter, melted |
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Filling: |
2 envelopes unflavored gelatin |
1/2 c. cold water |
2 cartons (8 oz. each) mascarpone cheese |
1 carton (8 oz.) Neufchatel cheese, softened |
1 c. sugar |
3/4 c. milk |
1 c. whipping cream, whipped |
Directions:
1. For the crust, preheat the oven to 400°F. Combine the cookie crumbs, pecans, and butter; pat onto the bottom of a 9 in. springform pan. Bake for 5 to 8 min.; cool.
2. For the filling, in a small saucepan, dissolve the gelatin in cold water; heat just until warm. In a large mixing bowl, combine the gelatin, cheeses, and sugar; beat until smooth. Gradually add the milk; mix well. Fold in whipped cream; pour over the crust, smoothing the top. Chill until set.