Brownie Cheesecake

Cooking Light
16 servings (serving size: 1 wedge)


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1 (10.25-ounce) package fudge brownie mix
1 tablespoon water
1 teaspoon vegetable oil
1 (2 1/2-ounce) jar prune baby food
1 egg white
Vegetable cooking spray
1 cup nonfat cottage cheese
2 (8-ounce) blocks Neufchâtel cheese, softened
1 (8-ounce) block nonfat cream cheese, softened
1 1/2 cups sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
3 eggs
1/4 cup semisweet chocolate mini-morsels


Preheat oven to 350°.

Combine first 5 ingredients in a bowl; stir well. Spread into bottom of a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes; let cool on a wire rack. Tear brownies into small pieces. Press half of pieces into bottom of a 9-inch springform pan coated with cooking spray. Set aside.

Preheat oven to 300°. Place cottage cheese in a large bowl; beat at medium-high speed of a mixer until almost smooth. Add cream cheeses; beat until smooth. Add sugar, vanilla, and salt; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in chocolate.

Pour half of cheese mixture into prepared pan; top with remaining brownie pieces. Pour remaining cheese mixture over brownie pieces. Bake at 300° for 40 minutes or until almost set. Turn oven off, and let cheesecake stand for 40 minutes in oven with door closed. Remove cheesecake from oven, and let cool to room temperature. Cover and chill at least 8 hours.

Created date

August 2002

Nutritional Information

Calories 271
Caloriesfromfat 30 %
Fat 9.1 g
Satfat 5.3 g
Monofat 0.6 g
Polyfat 0.3 g
Protein 9.6 g
Carbohydrate 37.7 g
Fiber 0.8 g
Cholesterol 65 mg
Iron 0.2 mg
Sodium 373 mg
Calcium 69 mg