Recipe: Brownie Cheesecake (low fat, using brownie mix and baby food prunes)

BROWNIE CHEESECAKE

FOR THE BROWNIES:
1 (10 1/4 ounce) package fudge brownie mix
1 (2 1/2 ounce) jar prune baby food
1 egg white
1 teaspoon vegetable oil
1 tablespoon water
FOR THE CHEESECAKE:
1 cup nonfat cottage cheese
2 packages (8 ounces each) low fat cream cheese (Neufchatel), softened
1 (8 ounce) package fat free cream cheese, softened
1 1/2 cups sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
3 eggs
1/4 cup semisweet chocolate, mini morsels

TO PREPARE THE BROWNIES:
Preheat oven to 350 degrees F.

Combine the (dry) brownie mix, baby food, egg white, oil and 1 tablespoon water in a bowl; stir well. Spread into bottom of a (9-inch square) baking pan coated with cooking spray.

Bake at 350 degrees F 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 that has been coated with cooking spray. Set remaining pieces aside.

TO MAKE THE CHEESECAKE:
Preheat oven to 300 degrees F.

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 300 degrees F 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 before serving.

Makes 16 servings
Source: Cooking Light magazine