Mexican Brownie Cheesecake Pie
|For brownie layer|
|Fudge brownie mix||8 1⁄2 Ounce (1 Package, Atkins Quick Quisine Deluxe)|
|Unsalted butter||1⁄3 Cup (5.33 tbs), melted|
|Water||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|For cheesecake layer|
|Cream cheese||16 Ounce (2 Packages, 8 Ounce Each , At Room Temperature)|
|Egg white||1 Large|
|Granulated sugar substitute||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Grated orange zest||1⁄2 Teaspoon|
1. For the brownie layer: Heat oven to 350°F. Spray a 9-inch deep-dish pie pan or springform pan with cooking spray.
2. Stir together brownie mix, butter, water, egg, and cinnamon in a bowl. Scrape into pan, smoothing top. Bake until center springs back to the touch, about 20 minutes.
3. For the cheesecake layer Meanwhile, beat cream cheese in a large bowl with an electric mixer until fluffy. Beat in eggs, one at a time, then egg white. Add sugar substitute, vanilla, and orange zest and mix until blended.
4. Scrape mixture onto hot brownie layer and return pan to oven. Turn off oven and let stand without openingthe door until just set in center, about 20 minutes. Cool at room temperature for 1 hour, and then refrigerate until cold, about 3 hours.