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.
I can't believe there is not a picture or comments from other posters, this was the cover recipe in 1997. I made lots of modifications including using prunes rather than carrots and tofutti cream cheese instead if Neufchatel cheese. Looked beautiful, tased great and was really pretty healthy for a dessert
This is one of my favorite recipes. I lost it and just found it today among my computer files (could not remember the title). I always made it for Father's Day and other special occasions. I will be making it for Derby Day this year instead of Derby Pie along with Hot Brown Sliders and Sweet Tea Mint Juleps.I do use the carrots and the Neufchatel cheese, but I do agree with Chef Amanda recipe needs a photo and I agree with her 5 stars.
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