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    Brownie Cheesecake


    Source of Recipe


    Cooking Light 1996 s April PAGE: 102

    List of Ingredients





    10 1/4 ounces fudge brownie mix
    1 tablespoon water
    1 teaspoon vegetable oil
    2 1/2 ounces prune baby food
    1 egg white
    1 cup nonfat cottage cheese
    16 ounces Neufchatel cheese -- softened
    16 ounces 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

    Recipe



    Preheat oven to 350ºF. 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 350ºF 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 300ºF.

    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 300ºF 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.

 

 

 

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