Brownie cheesecake

Yield: 16 Servings

Measure Ingredient
1 pack Fudge brownie mix
1 tablespoon Water
1 teaspoon Vegetable oil
1 \N Jar prune baby food
1 \N Egg white
\N \N Vegetable cooking spray
1 cup Nonfat cottage cheese
16 ounces Neufchatel cheese; softened
8 ounces Nonfat cream cheese; softened
1½ cup Sugar
1 tablespoon Vanilla extract
¼ teaspoon Salt
3 \N Eggs
¼ 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, I 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.

Nutrition Facts Amount Per Serving: Calories 197 - Calories from Fat 79 Percent Total Calories From: Fat 40%, Protein 15%, Carbohydrate 45% Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 77mg, Sodium 265mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 590 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Posted to recipelu-digest Volume 01 Number 447 by Kara9718<Kara9718@...> on Jan 4, 1998

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