Mascarpone Cheesecake with Chocolate Pecan Crust
Crust:
- 1 cup chocolate wafer cookie crumbs
- 2 tablespoons finely chopped pecans
- 2 tablespoons butter, melted
- 2 envelopes unflavored gelatin
- ½ cup cold water
- 2 (8-ounce) containers mascarpone cheese
- 1 (8-ounce) package Neufchatel cheese, softened
- 1 cup sugar
- ¾ cup milk
- 1 cup whipping cream, whipped
Instructions:
This cheesecake will surely become your favorite dessert.
- For the crust, preheat the oven to 400°F. Combine the cookie crumbs, pecans, and butter; pat onto the bottom of a 9-inch springform pan. Bake for 5 to 8 minutes; cool.
- 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 the whipped cream; pour over the crust, smoothing the top. Chill until set.