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  • 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

Categories: Brownie  Cheesecake 
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