Brownie Cheesecake Torte
1 (15.1-ounce) package low-fat fudge brownie mix
2 tsp. instant coffee granules
1/2 tsp. ground cinnamon
1 (4-ounce) jar carrot baby food
1/2 cup plus 2 Tbsp. sugar
4 tsp. all-purpose flour
1 tsp. vanilla extract
8 ounce Neufchâtel cheese, softened
8 ounce fat-free cream cheese, softened
2 large egg whites
3 Tbsp. skim milk
2 Tbsp. unsweetened cocoa
Preheat oven to 425* F. 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 425*F for 10 minutes. Reduce oven temperature to 250*F (do not remove cheesecake from oven); bake 45 minutes or until almost set. Cool completely on a wire rack.
Serves 12
Calories 260
Fat 9
Fiber 2
Carbohydrates 41
WW points 6