Brownie Cheesecake

Course : Cheesecakes
Serves: 1
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1 package fudge brownie mix
1 tablespoons water
1 teaspoon vegetable oil
1 jar prune baby food
1 large egg white
1 spray vegetable cooking spray
1 cup nonfat cottage cheese
16 ounces neufchatel cheese -- softened
8 ounces nonfat cream cheese -- softened
1 1/2 cups sugar
1 tablespoons vanilla extract
1/4 teaspoon salt
3 large eggs
1/4 cup semisweet chocolate -- mini morsels

Preparation / Directions:

Preheat oven to 350ø F. Combine first 5 ingredients in a bowl; stir well. Spread into bottom of a 9-inch square baking pan coated with cooking spray. Bake at 350ø for 25 minutes; let cool on a wire rack. Tear brownies into small pieces. Press half of pieces into bottom of a 9-inch springform pan coated with cooking spray. Set aside. Preheat oven to 300ø. Place cottage cheese in a large bowl; beat at medium high speed of a mixer until almost smooth. Add cream cheeses; beat until smooth. Add sugar, vanilla, and salt; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in chocolate. Pour half of cheese mixture into prepared pan; top with remaining brownie pieces. Pour remaining cheese mixture over brownie pieces. Bake at 300ø for 40 minutes or until almost set. Turn oven off, and let cheesecake stand for 40 minutes in oven with door closed. Remove cheesecake from oven, and let cool to room temperature. Cover and chill at least 8 hours.


Nutritional Information:

3191 Calories (kcal); 140g Total Fat; (38% calories from fat); 129g Protein; 365g Carbohydrate; 934mg Cholesterol; 4409mg Sodium

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