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READY IN 38 mins

PHILLY Cheesecake Brownies

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"Cheesecake batter made with light cream cheese is swirled into a brownie base to make a rich tasting marbled chocolate treat." — Philadelphia Cream Cheese

Ingredients Edit and Save

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Original recipe makes 18 cheesecake brownies Change Servings

1 (440 gram) package brownie mix
1/2 cup applesauce
3 egg whites, divided
1/4 cup water

1 (250 g) package PHILADELPHIA Light Brick Cream Cheese Spread, softened
1/2 cup sugar
1/4 cup flour

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Directions

Heat oven to 350 degrees F.
Mix brownie mix, applesauce, 2 egg whites and water until well blended. Pour into 13x9-inch pan sprayed with cooking spray.
Beat cream cheese spread, sugar, flour and remaining egg white with mixer until well blended; spoon over brownie batter. Swirl gently with knife.
Bake 28 to 30 minutes or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.) Cool completely.

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PREP 10 mins
READY IN 38 mins

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LIGHT VERSION! I wasn't looking for it, since I would substitute the oil for applesauce, eggs for egg whites, and cream cheese for light cream cheese... but awesome! They're amazing. Made them for my girlfriend's birthday and she's trying to lose weight so I didn't want to sabotage her completely. Definitely give this a try... I did add a TSP of vanilla extract to the cream cheese mixture (we love vanilla around here) and I don't think it would be as good had I not added that, probably a bit bland? My husband wants me to try doing an espresso brownie next time (with granulated coffee, add to water) so maybe I will!

—jmecakes

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Most Helpful Critical Review

Dec 23, 2010

I was not impressed with this. The cream cheese part was very difficult to spread, it clumped more than anything and the brownie part came out with a VERY wierd, chewy, rather disgusting texture. I've never baked with applesauce before so I'm not sure if that's why but I have never had anything turn out like that before. I won't use this recipe again.

—val7989

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10 Ratings

Dec 28, 2010

I loved these! I added a 1/2 block more of the cream cheese, it was more flavorful...wonderful!

—greenidgurl23

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Nov 15, 2010

These were okay, but the brownie batter was a little runny & the cream cheese part was a little cakey. My kids loved them, but I'd prefer using a different recipe.

—alexianasmommy06

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Jan 21, 2012

Not sure what went wrong with other reviewers but I made this recipe exactly to the recipes specs and it turned out brilliantly. There was definitely enough cheesecake filling to cover the top of the 8x13 pan I used and it turned out exactly like the photo provided. This was very well received by my Hubby and kids and it will definitely be used again. So tasty - so velvety. The one thing I could say to reviewers is maybe it was worth a 30 second shot in the Microwave with your cheese if it was clumpy??? Seriously tasty!

—Cassandra

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Apr 06, 2011

I made this for my friend's bday and it was a big hit! Everyone loved it! I even made it a little healthier by using 1/3 fat free cream cheese! Excellent recipe! thanks!

—katie802

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Oct 23, 2011

Very disappointed with this recipe. Brownie batter was disproportionate to the cheesecake layer, and as such, was very thin. The cheesecake layer was also impossible to spread in a complete layer (despite softening), and came out clumpy. Overall, the finished product was spongy, and chewy; not at all the dense, chocolate-y goodness that you expect from a brownie. Would not recommend this recipe, and I will not be making it again.

—AmmieRecipes

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Feb 07, 2011

I am not going to lie, I am far from a culinary genius however, I find it difficult to believe that I screwed up this recipe so bad that my brownies bounced off the floor. The texture was rubbery and chewy. I would not make these again!!

—nettie3333

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Nutrition

Calories
170 kcal
8%

Carbohydrates
27.3 g
9%

Cholesterol
7 mg
2%

Fat
5.8 g
9%

Fiber
0.9 g
4%

Protein
3.1 g
6%

Sodium
149 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

PHILLY Cheesecake Brownies

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 170
Calories from Fat: 52

% Daily Value *
Total Fat 5.8g 9 %
Saturated Fat 2.1g 11 %
Cholesterol 7mg 2 %
Sodium 149mg 6 %
** Potassium 70mg 2 %
Total Carbohydrates 27.3g 9 %
Dietary Fiber 0.9g 4 %
Protein 3.1g 6 %
** Sugars 6.3g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium < 1 %
** Iron 6 %
** Thiamin 6 %
** Niacin 7 %
** Vitamin B6 1 %
** Magnesium 4 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.