Cheesecake Brownies - low suger
One box Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food
One 15-oz. can pure pumpkin
6 oz. fat-free cream cheese, room temperature
1/4 cup Splenda No Calorie Sweetener (granulated)
1 tsp. Coffee-mate Fat Free or Sugar Free French Vanilla powdered creamer, dissolved in 2 tbsp. warm water
1/4 tsp. vanilla extract
Preheat oven to 400 degrees.
In a large mixing bowl, combine cake mix and pumpkin.
Stir until completely blended (the mixture will remain very thick).
Spread batter into a large baking pan (about 9" X 13") sprayed with nonstick spray, and set aside.
Combine softened cream cheese with Splenda, Coffee-mate mixture, and vanilla extract.
Using a whisk, mix vigorously until completely blended, smooth and lump-free.
Spoon cheesecake mixture over the brownie batter, and use a knife to swirl it in. (Don't worry if your swirl isn't perfect -- your brownies will taste delicious no matter what!)
Place pan in the oven, and bake for 20 - 25 minutes. Allow to cool, and then cut into 16 pieces. MAKES 16 SERVINGS