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Brownie Cheesecake Recipe
|Fudge brownie mix||10 1⁄4 Ounce (1 Package)|
|Vegetable oil||1 Teaspoon|
|Prune baby food||2 1⁄2 Ounce (1 Jar)|
|Vegetable cooking spray||1|
|Nonfat cottage cheese||1 Cup (16 tbs)|
|Neufchatel cheese||16 Ounce, softened (2 Blocks, 8 Ounce Each)|
|Non fat cream cheese||8 Ounce, softened (1 Block)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Tablespoon|
|Semisweet chocolate mini morsels||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4608 Calories from Fat 1379
% Daily Value*
Total Fat 156 g240.5%
Saturated Fat 73.3 g366.7%
Trans Fat 0 g
Cholesterol 979.8 mg
Sodium 5811.9 mg242.2%
Total Carbohydrates 663 g220.8%
Dietary Fiber 21.4 g85.5%
Sugars 529.8 g
Protein 141 g282.9%
Vitamin A 94.9% Vitamin C 4%
Calcium 79.4% Iron 82.5%
*Based on a 2000 Calorie diet
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 350° 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 pan and remaining brownie pieces.
Preheat oven to 300°.
Place cottage cheese in a large bowl; beat at medium-high speed of an electric mixer until almost smooth.
Add 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 300° for 40 minutes or until almost set.
Turn oven off, and let cheesecake stand 40 minutes in oven with door closed.
Remove cheesecake from oven, and let cool to room temperature.
Cover and chill at least 8 hours.