Hungry Girl Cheesecake Brownies

A twist on the ubiquitous Weight Watcher's brownie recipe

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 400 degrees. Prepare a 9" X 13" baking pan by coating it with nonstick cooking spray.
  • 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.).
  • 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.
  • 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!)
  • Place pan in the oven, and bake for 20 - 25 minutes. Allow to cool, and then cut into 16 pieces.
  • **NOTE** - If you have liquid sugar free/fat free coffee creamer, use 2 tablespoons, omitting the powdered creamer and water.
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RECIPE MADE WITH LOVE BY

@SusieQusie
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@SusieQusie
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"A twist on the ubiquitous Weight Watcher's brownie recipe"
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  1. mytu3856
    I am a Hungry Girl fan. These are much better warmed up the next day after chilling in fridge overnight. I cut them into squares and put them in the freezer for a quick dessert. I think next time I will try putting the frosting on AFTER they have cooled, and sprinkle a few chopped nuts on top. Overall, pumpkin is a great alternative to oil and butter. I will probably try applesauce instead of pumpkin in the next batch.
    Reply
  2. mytu3856
    I am a Hungry Girl fan. These are much better warmed up the next day after chilling in fridge overnight. I cut them into squares and put them in the freezer for a quick dessert. I think next time I will try putting the frosting on AFTER they have cooled, and sprinkle a few chopped nuts on top. Overall, pumpkin is a great alternative to oil and butter. I will probably try applesauce instead of pumpkin in the next batch.
    Reply
  3. calijenn
    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!
    Reply
  4. 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.
    Reply
  5. 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.
    Reply
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