I’m all for desserts and decadent snacks, but I sometimes find that I feel a little guilty eating two brownies in one sitting. Baking is a science, so I don’t recommend doing anything too radical or you can ruin a recipe, but there are ways to make things with few less calories. I find Cooking Light is a great resource for baked goods (and other edibles) that don’t make you feel as guilty. I cut out recipes so I don’t always know my sources, but judging by this recipe, I’m sure these delicious, light-ish, marble cheesecake squares are from there. It’s cheesecake (which is awesome), but more portable (even more awesome).
Marble Cheesecake Squares
- 1 cup chocolate graham cracker crumbs (about 9 cookie sheets)
- 1 tablespoon butter, melted
- 2 (8 ounce) blocks fat-free cream cheese, softened
- 1 (8 ounce) block ½-less-fat cream cheese, softened
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 3 large egg whites
- 1 large egg
- 1 ounce semisweet chocolate
Preheat oven 325oF.
Place crumbs in a 9-inch square baking pan coated with cooking spray. Drizzle with butter, then toss with fork until moist. Press into bottom of plan. Bake for 8 minutes and allow to cool on a wire rack.
Mix cheeses in a large bowl at a high speed until smooth. Add sugar and flour, combine well. Add vanilla, egg, and egg whites, and beat until well blended. Pour batter over crumb base and smooth out.
In a small microwave-safe bowl, microwave chocolate for 1½ minutes (on high) or until soft (not fully melted). Stir until smooth, then drop and drizzle over cheese batter. Swirl chocolate into batter using the tip of a knife, a fork, a toothpick, etc.
Bake for 35 minutes, or until almost set. Cool on wire rack, then cover and chill for at least 4 hours.
Note: I had to make it sister-friendly (chocolate-free), so I used regular graham crackers for the bottom (as seen above) and didn’t marble a portion, which turned out delicious too.