Brownie Cheesecake Torte
Ingredients
- 15 1/8 oz. low fat fudge brownie mix
- 2 tsp. instant coffee granules
- 1/2 tsp. cinnamon, ground
- 4 oz. carrot baby food, 1 jar
- Cooking spray
- 1/2-C. sugar
- 2 Tbs. sugar
- 4 tsp. all-purpose flour
- 1-tsp. vanilla extract
- 8 oz. Neufchatel cheese, softened (block)
- 8 oz. fat free cream cheese, softened (block)
- 2 large egg whites
- 3 Tbs. skim milk, divided
- 2 Tbs. unsweetened cocoa
- Chocolate syrup (optional)
- Fresh raspberries (optional)
Directions
Preheat oven to 425 degrees. Combine first 4 ingredients in a bowl. Firmly press mixture into bottom and 1 inch up sides of a 9-inch spring form pan coated with cooking spray. Set aside. Combine 1/2-C. sugar, flour, vanilla, and cheeses; beat at medium speed of a mixer until well blended. Add egg whites and 2 Tbs. milk; beat well. Combine 1/2-C. batter, 1-Tbs. milk, 2 Tbs. sugar, and cocoa in a small bowl; stir well. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife. Bake at 425 degrees for 10 minutes. Reduce oven temperature to 250 degrees; bake 45 minutes or until almost set. Cool completely on a wire rack. Garnish with chocolate syrup and fresh raspberries, if desired.
