Guilt-Free Cheesecake Brownies

Submitted By: Kristin&Adam

A guilt-free version of the double whammy that is the cheesecake brownie.

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.

Serving Size: 1 brownie
Calories: 133
Fat: 2g
Sodium: 312mg
Carbs: 29g
Fiber: 1.5g
Sugars: 8g
Protein: 3g

POINTS® value 3