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

• 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

1. Preheat oven to 400 degrees.
2. In a large mixing bowl, combine cake mix and pumpkin.
3. Stir until completely blended (the mixture will remain very thick).
4. Spread batter into a large baking pan (about 9" X 13") sprayed with nonstick spray, and set aside.
5. Combine softened cream cheese with Splenda, Coffee-mate mixture, and vanilla extract.
6. Using a whisk, mix vigorously until completely blended, smooth and lump-free.
7. 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!)
8. Place pan in the oven, and bake for 20 - 25 minutes.
9. Allow to cool, and then cut into 16 pieces.

sugar devils, pumpkin, cream cheese, splenda, coffee, vanilla

Taken from www.food.com/recipe/hgs-swirls-gone-wild-cheesecake-brownies-ww-points-3-328622 (may not work)