Right now I am dieting, so of course I’m craving all the things that I shouldn’t be eating. Thankfully, one of those things is not Philly. But I do have chocolate on the brain, it’s all I can think about morning, noon, and night. So I had to come up with a recipe that stayed inside the parameters of my dietary guidelines. I managed to come up with this treat. Try it out and satisfy your sweet tooth, without any of the guilt.
Brownie Bottom Mini-Cheesecakes
Brownie
4 squares unsweetened chocolate
1 cup flour
1 stick margarine
1-1/2 cups Splenda
1/4 cup non fat milk
2 eggs
1 tsp. vanilla extract
1/2 tsp. salt
Cheesecake
Philadelphia Cream Cheese Neufchatel 1/3 Less Fat
1/2 cup Knudsen Sour Cream
1/4 cups Splenda
3 eggs
1 tsp. vanilla extract
24 cupcake paper liners
PREHEAT oven to 325°F. Microwave chocolate and butter in large microwaveable bowl on HIGH for 2 min. Stir until chocolate is completely melted. Add 1-1/2 cups of the Splenda; mix well.
ADD 2 eggs, one at a time; mixing on low speed after each adding each one. Add milk and 1 tsp. of vanilla; mix well. Combine flour and salt and gradually add to chocolate mixture; mix after each addition until blended. Pour evenly into cupcake liners. Bake for 25 min.
BEAT cream cheese, 3/4 cup sugar and 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add 3 eggs, one at a time, mix on low speed after each one. Pour over brownie layer in liners.
BAKE 55 min. to 60 min. or until center is almost set. Refrigerate for at least 4 hours. Let stand at room temperature 30 min. before serving. Store leftovers in the fridge.
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