Brownie Swirl Cheesecake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 227.1
  • Total Fat: 9.9 g
  • Cholesterol: 67.4 mg
  • Sodium: 143.4 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 2.3 g
  • Protein: 10.0 g

View full nutritional breakdown of Brownie Swirl Cheesecake calories by ingredient
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Number of Servings: 16


    --Botom layer--
    15 oz. can Black Beans (drained & well rinsed)
    4 large eggs
    1/2 c. Splenda baking blend
    3 T. cocoa powder
    2 T. strong coffee (or 1 T instant coffee with 1 T. hot water)
    2 T. canola oil
    2 T. vanilla
    --Top Layer--
    1/2 c. Egg substitute
    2 t. vanilla extract
    1 1/2 c. non fat greek yogurt
    1/2 c. Splenda baking blend
    16 oz.light cream cheese, softened
    2 T. melted butter


Preheat oven to 350 degrees. Spray springform pan with non stick spray.
Drain and rinse black beans and dry getting out as much moisture as possible. Set aside.
Blend all the ingredients but the beans very well in a food processor or blender. Add beans and blend very well. Pour into bottom of sprayed springofrm pan.
Next, start layer two by blending egg substitute, vanilla, greek yogurt & Splenda in food processor. Slowly add melted butter, followed by small amounts of cream cheese, scapping sides, until all 16 oz is incorporated. Mixture should be very silky with no lumps. Pour on top of layer one in springform pan. Use a knife to swirl the two layers. Place a pan of water on rack near the bottom of the oven. Put the springform pan on the next rack up. Bake for 35-40 minutes. Will appear dry on top but not entirely set when done. Knife inserted in center will not come out clean. Cheesecake will firm further in refrigerator. Let cool and refrigerate for best texture.
This can be frozen in individual servings for portion control.

Serving Size: cut in 16 equal servings

Number of Servings: 16

Recipe submitted by SparkPeople user LILMAMADEE.

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