Brownie Cheesecake Torte

By ROBandSEAN

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)

Details

Servings 12

Preparation

Step 1

Preparation

Preheat oven to 425°.
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.