Brownie Cheesecake Torte

Cooking Light
12 servings (serving size: 1 wedge)


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1 (15.1-ounce) package low-fat fudge brownie mix (such as Snackwell's)
2 teaspoons instant coffee granules
1/2 teaspoon ground cinnamon
1 (4-ounce) jar carrot baby food
Cooking spray
1/2 cup plus 2 tablespoons sugar, divided
4 teaspoons all-purpose flour
1 teaspoon vanilla extract
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
2 large egg whites
3 tablespoons skim milk, divided
2 tablespoons unsweetened cocoa
Chocolate syrup (optional)
Fresh raspberries (optional)


Preheat oven to 425°.

Combine first 4 ingredients in a bowl. Firmly press mixture into bottom and 1 inch up sides of a 9-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; stir well. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife. Bake at 425° for 15 minutes. Reduce oven temperature to 250° (do not remove pan from oven); bake 45 minutes or until set. Cool completely on a wire rack. Garnish with chocolate syrup and raspberries, if desired.

Created date

August 1997

Nutritional Information

Calories 277
Caloriesfromfat 24 %
Fat 7.5 g
Satfat 3.8 g
Monofat 2.3 g
Polyfat 0.9 g
Protein 7.9 g
Carbohydrate 44.1 g
Fiber 1.3 g
Cholesterol 18 mg
Iron 1.6 mg
Sodium 338 mg
Calcium 76 mg