Ingredients:
1 package fudge brownie mix
1 tablespoon water
1 teaspoon vegetable oil
1 jar prune baby food
1 egg white
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 tablespoon vanilla extract
1/4 teaspoon salt
3 eggs
1/4 cup semisweet chocolate, mini morsels
Instructions:
Preheat oven to 350°. 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.
Preheat oven to 300°. 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, I 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 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. Yield: 16 servings
(serving size: 1 wedge).
Quantity:
Makes 16 servings
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