- 1
Ingredients
- 1 (15.1-ounce) package low-fat fudge brownie mix
- 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 Neufchâtel 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)
Preparation
Step 1
Preheat oven to 425º.
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 in a small bowl; stir well. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife. Bake at 425º for 10 minutes. Reduce oven temperature to 250º (do not remove cheesecake from oven); bake 45 minutes or until almost set. Cool completely on a wire rack. Garnish with chocolate syrup and fresh raspberries, if desired.
Serving Size: 1 wedge