Brownie Cheesecake Torte

This Brownie Cheesecake Torte is dramatic and decadent, a real crowd-pleaser. You may be wondering, why the puréed carrots? Brownies can be a bit dry, the carrots add moisture and extra flavor.

Ingredients

1 (18-ounce) package fudge brownie mix
2 teaspoons instant coffee granules
½ teaspoon ground cinnamon
1 (4-ounce) jar carrot baby food
Cooking spray
½ cup plus 2 tablespoons sugar, divided
4 teaspoons all-purpose flour
1 teaspoon vanilla extract
1 (8-ounce) package Neufchȃtel cheese, softened
1 (8-ounce) package cream cheese, softened
2 large egg whites
3 tablespoons milk, divided
2 tablespoons unsweetened cocoa
chocolate syrup (optional)
fresh raspberries (optional)

Directions

Preheat the oven to 350°F.

Combine the fudge brownie mix, coffee granules, cinnamon and purêed
carrots in a bowl. Firmly press mixture into bottom and 1 inch up sides of a 9-inch spring form pan coated with cooking spray. Set aside.

Combine ½ cup sugar, flour, vanilla and cheeses; beat at low speed with an electric mixer until well-blended. Gently add the egg whites and 2 tablespoons milk. (Take special care not to whip air into the batter, as it will cause the cheesecake to puff in the oven and then fall when removed).

Combine ½ 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 for 10 minutes. Reduce oven temperature to 250°F; bake 45 minutes or until almost set. Cool completely on a wire rack. Garnish with chocolate syrup and fresh raspberries, if desired.

Note:
Cheesecakes are among the most frequently overcooked foods, they are the most deceptive when trying to figure out when they are done baking. When it’s done, it never “looks” done. To test if a cheesecake is done baking, gently shake the pan. The top of the cake should move as one solid piece, but its center should still be wobbly (not soupy) in about a 3-inch circle in the center.

Makes 6-8 servings

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