Hungry Girl Cheesecake Brownies

Total Time: 30 mins Preparation Time: 8 mins Cook Time: 22 mins

Ingredients

• Servings: 16
• 1 (18 ounce) box pillsbury reduced sugar devils food cake mix
• 1 (15 ounce) can pumpkin
• 6 ounces fat free cream cheese, room temperature
• 1/4 cup splenda granular
• 1 teaspoon powdered french vanilla fat free non-dairy coffee creamer (see note)
• 2 tablespoons warm water (see note)
• 1/2 teaspoon vanilla extract

Recipe

• 1 preheat oven to 400 degrees. prepare a 9" x 13" baking pan by coating it with nonstick cooking spray.
• 2 in a large mixing bowl, combine cake mix and pumpkin. stir until completely blended (the mixture will remain very thick). using a spatula, spread batter into pan and set aside. (i sprayed my spatula with pam to make this a little easier.).
• 3 dissolve powdered coffee creamer in the water. combine softened cream cheese with splenda, coffee-creamer mixture, and vanilla extract. mix vigorously until completely blended, smooth and lump-free.
• 4 spoon cheesecake mixture over the brownie batter, and use a knife to swirl it into the batter. (don't worry if your swirl isn't perfect -- your brownies will taste delicious no matter what!)
• 5 place pan in the oven, and bake for 20 - 25 minutes. allow to cool, and then cut into 16 pieces.
• 6 **note** - if you have liquid sugar free/fat free coffee creamer, use 2 tablespoons, omitting the powdered creamer and water.