brownie cheesecake from

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of brownie cheesecake from calories by ingredient
Submitted by:


from from
Number of Servings: 16


    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



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.

TAGS:  Desserts |

Rate This Recipe