Hungry Girl Cheesecake Brownies

SusieQusie's Note:

A twist on the ubiquitous Weight Watcher's brownie recipe

• Total Time: 30 mins
• Prep 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
• ¼ cup Splenda granular
• 1 teaspoon powdered french vanilla fat free non-dairy coffee creamer (see note)
• 2 tablespoons warm water (see note)
• ½ teaspoon vanilla extract

Directions:

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.

Reviews

[Cadillacgirl]

This was delicious! Made it for a girls night and we ate a rather substantial amount of the pan, with the remainder finished by my boyfriend for breakfast! It was super moist too - only change was I couldn't find SF vanilla coffee creamer anywhere, so I used some vanilla carmel that had sugar in it and omitted the splenda.

[cali~jenn]

YUM! Made these just as plain brownies without the cream cheese which I can only imagine would have been even better! These were a complete hit by everyone and the only complaint I have is how hard they are to get spread out into that pan. :) Will make these all the time now, thanks for sharing!

[runningwild69]

I recently purchased the Hungry Girl 200 calorie or less cookbook and am having a great time cooking my way through it. I have made this one twice. There seems to be a pumkin shortage in our area, so I used pureed butternut squash instead and they turned out great.