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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Brownie Cheesecake Torte Recipe

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This recipe for Brownie Cheesecake Torte is from My Mother, Norma Willcox's Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (15.1 oz.) low-fat fudge brownie mix
2 tsp. instant coffee granules
½ tsp. cinnamon
1 (4 oz.) carrot baby food
½ c. plus 2 T. sugar, divided
4 tsp. flour
1 tsp. vanilla
1 (8 oz.) Neufchatel cheese, softened
1 (8 oz.) fat-free cream cheese, softened
2 large egg whites
3 T. skim milk, divided
2 T. Sugar
2 T. Cocoa
Chocolate Syrup and Fresh Raspberries
Directions:
Directions:
Combine first 4 ingredients, firmly press mixture into bottom and 1" up sides of a 9" Springform Pan coated with cooking spray. Combine ½ c. sugar, flour, vanilla and cheeses, beat on medium until well blended. Add egg whites and 2 T. milk, beat well. Combine ½ c. batter, 1 T. milk, sugar and cocoa - Stir well. Spoon remaining batter alternately with cocoa mixture into prepared pan. Swirl using tip of knife. Bake 425º for 10 minutes then 250º for 45 minutes until almost set. Cool completely on rack. Garnish with Chocolate Syrup and Fresh Raspberries.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour cook time

 

 

 

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