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Brownie Cheesecake Torte

Yield 12 servings (serving size: 1 wedge)

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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.