Brownie Cheesecake Torte

Brownie Cheesecake Torte
From: cooking Light Magazine
Lynda Roskelley

Ingredients:
1 (15.1 oz. pkg) Low-fat fudge brownie mix
½ tsp ground cinnamon
1 (4 oz.) jar carrot baby food
Cooking spray
½ c & 2 Tbsp sugar, divided
4 tsp flour
1 tsp vanilla extract
1 (8 oz) block Neufchatel cheese (1/3 less fat cream cheese), softened
1 (8 oz) fat free cream, softened
2 large egg whites
3 Tbsp skim milk, divided
2 Tbsp unsweetened cocoa
Chocolate syrup (optional)
Fresh raspberries (optional)

Preheat oven to 425*. Combine first 3 ingredients in a bowl. Firmly press mixture into bottom and 1 inch up sides of a 9 inch spring form pan coated w/cooking spray. Set aside. Combine ½ c. sugar, flour, vanilla, and cheeses; beat well. In a small bowl, combine ½ c. batter, 1 Tbsp milk, 2 Tbsp 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 10 minutes. Reduce oven temperature to 250*, and bake 45 min or until almost set. Cool completely on wire rack. Garnish with chocolate syrup and fresh raspberries, if desired.

Calories: 277 (24% from fat) fat: 7.5 g.