Ingredients
Units
Scale
For the crust:
- 1 dozen of your favorite cookies (such as graham crackers, nilla wafers or short bread cookies)
- 1/4 cup butter
For the topping:
- 1 tablespoon instant coffee
- 2 tablespoons shredded coconut
- 1 tablespoon brown sugar
- 2 tablespoons almonds
For the cheesecake:
- 2 cups ricotta cheese
- 8 oz cream cheese
- 3 eggs
- 1 cup sugar
- 1/4 cup corn starch
- 1 tsp baking powder
- 1 tsp lemon juice
- 1 tsp vanilla
- 2 packages instant hot coco mix
Instructions
- Preheat oven to 350 degrees F. Line an 8" springform with parchment paper and set aside. (If using a pie plate, be sure to grease the bottom).
For the crust:
- Combine cookies in a food processor until smooth crumbs are formed. Melt the butter and combine with the cookies crumbs. Mold crumbs into prepared springform or pie plate. Set aside.
For the topping:
- Combine all of the ingredients for the topping in a food processor and pulse a few times just until well blended. Set aside.
For the filling:
- Combine all the ingredients for the filling in a food processor and blend until smooth.
- Pour the cheesecake batter into the prepared baking pan. Sprinkle the topping over pie and bake for 45-50 minutes, or until the toothpick test comes out clean.
- Leave the cake to rest and cool completely. Refrigerate after serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 8 slices of pie
