Brownie Cheesecake Torte

by Kathleen Morrison

Servings: 12 servings

INGREDIENTS

1 pkg. (15.1 oz.) low-fat fudge brownie mix
2 tsp. instant coffee granules
1/2 tsp. ground cinnamon
4 oz. carrot baby food
Cooking spray
1/2 cup sugar, divided
2 tbsp. sugar
4 tsp. all-purpose flour
1 tsp. vanilla extract
8 oz. neufchatel cheese, softened
8 oz. fat-free cream cheese, softened
2 lg. egg whites
3 tbsp. skim milk, divided
2 tbsp. unsweetened cocoa
Chocolate syrup (optional)
Fresh raspberries (optional)

INSTRUCTIONS

Preheat oven to 425°F. Combine first 4 ingredients in a bowl. Firmly press mixture into bottom and 1-inch up sides of a 3-inch springform pan coated with cooking spray. Set aside.

Combine 1/2 cup sugar, flour, vanilla, and cheeses; beat at medium speed of a mixer until well-blended. Add egg whites and 2 tablespoons milk; beat well. Combine 1/2 cup batter, 1 tablespoon milk, 2 tablespoons sugar, and cocoa in a small bowl; stir well. Spoon remaining batter alternately with cocoamixture into prepared crust. Swirl together using the tip of a knife. Bake at 425°F for 10 minutes. Reduce oven temperature to 250°F; bake 45 minutes or until almost set. Cool completely on a wire rack. Garnish with chocolate syrup and fresh raspberries, if desired.

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