Makes 16
Cheesecake batter:
1 ( 8 oz.) block reduced fat cream cheese
⅓ c. sugar
¼ tsp. peppermint extract
1 large egg
1 egg white
1 T. flour
Brownie Batter:
1 c. flour
½ c. unsweetened cocoa
½ tsp. salt
1-½ c. packed brown sugar
¼ c. canola oil
¼ c. lowfat buttermilk
2 tsp. vanilla
2 egg whites
1 egg
Preheat oven to 350 and spray a 9″ square baking pan with cooking spray.
To prepare cheesecake batter, beat cream cheese until smooth. Add sugar and peppermint extract. Beat well. Add 1 egg and 1 egg white; beat well. Add 1 T. flour, beating until just blended.
To prepare brownie batter, measure 1 c. flour into a bowl. Add cocoa and salt, whisking until mixed.
Combine brown sugar, oil, buttermilk, vanilla, 2 egg whites and 1 egg in a large bowl. Beat until blended. Add flour mixture to sugar mixture, beating until just blended. Reserve ½ c. brownie batter.
Spread remaining batter in prepared pan. Pour cheesecake filling over the top, spreading to the edges. Dot cheesecake batter with reserved brownie batter. Swirl the top two layers together using the tip of a knife. Bake at 350 for 25-35 minutes or until top is set. Cool completely on a wire rack.
