Title: Brownie cheesecake torte
 Categories: Cheesecakes
      Yield: 12 Servings
 
      1 pk Low-fat fudge brownie mix;
           -15.1 ounce package
      2 ts Instant coffee granules
    1/2 ts Ground cinnamon
      4 oz Carrot baby food
           Cooking spray
    1/2 c  Sugar; divided
      2 tb Sugar
      4 ts All-purpose flour
      1 ts Vanilla extract
      8 oz Neufchatel cheese; softened
      8 oz Fat-free cream cheese;
           -softened
      2 lg Egg whites
      3 tb Skim milk; divided
      2 tb Unsweetened cocoa
           Chocolate syrup; optional
           Fresh raspberries; optional
 
  1. Preheat oven to 425 oF.
  
  2. Combine first 4 ingredients in a bowl. Firmly press mixture into
  bottom and 1 inch up sides of a 3-inch springform pan coated with
  cooking spray. Set aside.
  
  3. Combine 1/2 cup sugar, flour, vanilla, and cheeses; beat at medium
  speed of a mixer until well-blended. Add egg whites and 2 tablespoons
  milk; beat well. Combine 1/2 cup batter, 1 tablespoon milk, 2
  tablespoons sugar, and cocoa in a small bowl; stir well. Spoon
  remaining batter alternately with cocoa mixture into prepared crust.
  Swirl together using the tip of a knife. Bake at 425 oF for 10
  minutes. Reduce oven temperature to 250 oF; bake 45 minutes or until
  almost set. Cool completely on a wire rack. Garnish with chocolate
  syrup and fresh raspberries, if desired.
  
  Yield: 12 servings (serving size: 1 wedge). Created