brownie cheesecake from cookinglight.com
- Number of Servings: 16
Ingredients
42* Cheesecake batter: * 1 (8-ounce) block 1/3-less-fat cream cheese * 1/3 cup granulated sugar * 1/4 teaspoon peppermint extract * 1 large egg * 1 large egg white * 1 tablespoon all-purpose flour * Brownie batter: * 4.5 ounces all-purpose flour (about 1 cup) * 1/2 cup unsweetened cocoa * 1/2 teaspoon salt * 1 1/2 cups packed brown sugar * 1/4 cup canola oil * 1/4 cup buttermilk * 2 teaspoons vanilla extract * 2 large egg whites * 1 large egg * Cooking spray
Preparation
1. Preheat oven to 350̊.
2. To prepare cheesecake batter, place cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add granulated sugar and peppermint extract; beat well. Add 1 egg and 1 egg white; beat well. Add 1 tablespoon flour; beat mixture just until blended.
3. To prepare brownie batter, weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour, cocoa, and salt in a medium bowl, stirring with a whisk. Combine brown sugar, oil, buttermilk, vanilla, 2 egg whites, and 1 egg in a large bowl; beat with a mixer at medium-high speed until well blended. Add flour mixture to brown sugar mixture; beat at low speed just until blended.
4. Reserve 1/2 cup of brownie batter. Pour remaining batter into a 9-inch square baking pan coated with cooking spray. Carefully pour cheesecake batter over top; spread evenly to edges. Dot cheesecake batter with reserved brownie batter. Swirl top two layers of batters together using the tip of a knife. Bake at 350̊ for 26 minutes or until top is set. Cool completely in pan on a wire rack.
Number of Servings: 16
Recipe submitted by SparkPeople user GORDIESMOMMY.
1. Preheat oven to 350̊.
2. To prepare cheesecake batter, place cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add granulated sugar and peppermint extract; beat well. Add 1 egg and 1 egg white; beat well. Add 1 tablespoon flour; beat mixture just until blended.
3. To prepare brownie batter, weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour, cocoa, and salt in a medium bowl, stirring with a whisk. Combine brown sugar, oil, buttermilk, vanilla, 2 egg whites, and 1 egg in a large bowl; beat with a mixer at medium-high speed until well blended. Add flour mixture to brown sugar mixture; beat at low speed just until blended.
4. Reserve 1/2 cup of brownie batter. Pour remaining batter into a 9-inch square baking pan coated with cooking spray. Carefully pour cheesecake batter over top; spread evenly to edges. Dot cheesecake batter with reserved brownie batter. Swirl top two layers of batters together using the tip of a knife. Bake at 350̊ for 26 minutes or until top is set. Cool completely in pan on a wire rack.
Number of Servings: 16
Recipe submitted by SparkPeople user GORDIESMOMMY.
Nutritional Info Amount Per Serving
- Calories: 207.2
- Total Fat: 6.8 g
- Cholesterol: 34.3 mg
- Sodium: 103.7 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 1.1 g
- Protein: 4.8 g
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