Brownie Cheesecake Torte

Yield: 12 servings (serving size: 1 wedge)

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)

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.

Nutritional Information

Calories:

277 (24% from fat)

Fat:

7.5g (sat 3.8g,mono 2.3g,poly 0.9g)

Protein:

7.9g

Carbohydrate:

44.1g

Fiber:

1.3g

Cholesterol:

18mg

Iron:

1.6mg

Sodium:

338mg

Calcium:

76mg