Please both the brownie fans and the cheesecake lovers in one fell swoop with this gloriously creamy dessert.
What You Need
Original recipe yields 16 servings
1/2 cup butter
1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
2-1/4 cups sugar, divided
5 egg s, divided
1/4 cup fat-free milk
2 tsp. vanilla, divided
1 cup flour
3 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
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Let's Make It
Heat oven to 325°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Cook butter and chocolate in large saucepan on low heat until chocolate is completely melted and mixture is well blended, stirring constantly. Cool completely.
Stir 1-1/2 cups sugar into chocolate mixture. Add 2 eggs, 1 at a time, stirring after each just until blended. Add milk and 1 tsp. vanilla; mix well. Gradually stir in flour; spread onto bottom of prepared pan.
Beat Neufchatel, remaining sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add remaining eggs, 1 at a time, mixing on low speed after each just until blended. Pour over chocolate layer in pan. (Batter will come almost to top of pan.)
Bake 45 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
How to Soften Neufchatel Cheese
Place completely unwrapped package of Neufchatel in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of Neufchatel.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.