Using reduced-fat cream cheese substantially reduces the fat in these marbled cheesecake brownies.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 1996

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Recipe Summary

total:
1 hr 30 mins
Servings:
16
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To make cheesecake topping: Preheat oven to 350 degrees F. Coat an 8-by-11 1/2-inch baking pan with cooking spray. Dust with flour, tapping out the excess. 2. Beat cream cheese with an electric mixer at medium speed until smooth and creamy, about 1 minute. Beat in granulated sugar and 1/2 teaspoon vanilla until very smooth, 2 to 3 minutes. Beat in egg, followed by egg white; beat 2 to 3 minutes to thoroughly blend. Add 1 tablespoon flour and, with the mixer on low speed, beat just until blended.

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  • To make brownie batter: Whisk 1 cup flour, cocoa and salt in a small bowl. Beat brown sugar, oil, buttermilk, egg, egg whites, coffee granules, if using, and 2 teaspoons vanilla in a large bowl, on high speed until smooth, making sure no lumps of brown sugar remain. Add the dry ingredients and beat on low speed just until blended.

  • Set aside 1/2 cup of the brownie batter. Transfer the remaining brownie batter to the prepared pan, spreading it into the corners and smoothing the surface. Carefully pour the reserved cheesecake topping onto the batter and spread it evenly to the edges. Dot the cheesecake layer with the remaining brownie batter. Without disturbing the brownie layer, swirl the cheesecake layer with a table knife. Bake just until the top is set, 40 to 50 minutes. Let cool completely in the pan on a wire rack before cutting.

Tips

Easy cleanup: Dessert pans can be a headache to clean. Skip the soaking and scrubbing by lining your pan with parchment paper before you bake.

Nutrition Facts

229 calories; protein 4g 8% DV; carbohydrates 38.8g 13% DV; dietary fiber 0.6g 3% DV; sugars 29.6g; fat 6.6g 10% DV; saturated fat 1.8g 9% DV; cholesterol 31.1mg 10% DV; vitamin a iu 113.8IU 2% DV; vitamin cmg; folate 31.9mcg 8% DV; calcium 48mg 5% DV; iron 1.9mg 10% DV; magnesium 6.4mg 2% DV; potassium 97.7mg 3% DV; sodium 156.1mg 6% DV; thiamin 0.1mg 9% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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Rating: 5 stars
10/30/2011
This was the first recipe I tried from my first subscription issue of EatingWell and I was hooked. This recipe comes out perfect everytime and everyone raves about it. This is a great 'splurge dessert' for family and for parties. Furthermore I discovered that this and every other recipe Eating Well published always worked the first time--unlike my experience with Gourmet Cooking Light Martha Stewart etc. So here I am still relying on EW!! after 14 years! Read More