Hg's Swirls Gone Wild Cheesecake Brownies - Ww Points = 3

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Total Time
30mins
Prep
10 mins
Cook
20 mins

This was a featured recipe today in an email from Hungry Girl: Brownie Points! Armed with our trusty can of pumpkin and a few more slick tricks, we set out to create a guilt-free version of the double whammy that is the cheesecake brownie. And we achieved success in under 6 hours (not record time, but impressive nonetheless). Read on for the fudgy 411! Serving Size: 1 brownie Calories: 133 Fat: 2g Sodium: 312mg Carbs: 29g Fiber: 1.5g Sugars: 8g Protein: 3g POINTS® value 3*

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Ingredients

Nutrition
  • 1 (18 1/4 ounce) box reduced sugar devils food cake mix, Pillsbury Moist Supreme
  • 15 ounces pumpkin
  • 6 ounces fat free cream cheese, room temperature
  • 14 cup Splenda granular, Splenda No Calorie Sweetener (granulated)
  • 1 teaspoon fat free Coffee-mate (or Sugar Free French Vanilla powdered creamer, dissolved in 2 tbsp. warm water)
  • 14 teaspoon vanilla extract

Directions

  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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 inches (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.
  4. Allow to cool, and then cut into 16 pieces.
Most Helpful

2 5

I realize this is Hungry Girl's recipe, but that site doesn't allow you to rate the recipes, so I'm throwing in my 2 cents here. This needs a re-work. The cake part is fine, but the cream cheese top isn't. It would be better to cook the cake then ice it with the cream cheese mixture. The topping tastes better before baking, however my guess is that it won't harden unless baked. I'd rather take my chances and work with an icing that stays gooey than what it tastes like when baked. Like many of HG's recipes this one gives your biceps a good workout in the mixing. The cake and pumpkin make a very tasty cake but a very dry batter. The cream cheese frosting takes a lot of determination to get it lump-free. Forget swirling. The topping and the cake come nowhere near wanting to join into a swirl. See the recipe on her site for a picture and you'll see what I mean. Thanks for posting this so it can be rated!