Ingredients:Cheesecakebatter:8 ounces less-fatcream cheese1/3 cup granulatedsugar1/4 teaspoonpeppermint extract1 largeegg1 large eggwhite1 tablespoonall-purpose flourBrowniebatter:4.5 ounce all-purposeflour (about 1 cup)1/2 cup unsweetenedcocoa1/2 teaspoonsalt1 1/2 cups packedbrown sugar1/4 cup canolaoil1/4 cupbuttermilk2 teaspoons vanillaexracct2 large eggwhites1 largeeggCookingspray1.Preheat oven to 350 degreesF.2.To prepare cheese cake batter,place cheese in a medium bowl; beat with a mixer at medium speeduntil smooth. Add granulated sugar and pepper mint extract; beatwell. Add 1 egg and 1 egg white; beat well. Add 1 tablespoon flour;beat mixture just until blended.3.To prepare brownie batter,weigh or lightly spoon 4.5 ounces (about 1 cup ) flour into a drymeasuring cup; level with a knife. Combine 4.5 ounces flour, cocoa,and salt in a medium bowl, stirring with a whisk. Combine brownsugar, oil, butter milk, vanilla, 2 egg whites, and 1 egg in alarge bowl; beat with a mixer at medium-high speed until wellblended. Add flour mixture to brown sugar mixture; beat at lowspeed just until blended.4.Reserve 1/2 cup of browniebatter. Pour remaining batter into a 9-inch baking pan coated withcooking spray or butter. Carefully pour cheesecake batter over top;spread evenly to edges. Dot cheese cake batter with reservedbrownie batter. Swirl top two layers of batters together using thetip of a knife. Bake at 350F(180C) for 26 minutes or until top isset. Cool completely in pan on a wirerack.Tips:When swirlingthe cheesecake and brownie batters in step 4, don’t disturb thebottom brownie layer.
