Pumpkin Cheesecake Brownies

• 1/2 cup chopped PLANTERS Pecans, divided
• 2 Tbsp. MAXWELL HOUSE Instant Coffee
• 1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese
• 2 eggs
• 1 cup sugar
• 3/4 cup canned pumpkin
• 1/2 tsp. pumpkin pie spice

1. Heat oven to 350 degrees F.
2. Reserve 2 Tbsp.
3. nuts.
4. Add coffee to water measure listed on brownie package; stir until dissolved.
5. Use to prepare brownie batter with oil and eggs as directed on package; stir in remaining nuts.
6. Pour into 13x9-inch pan sprayed with cooking spray.
7. Place cream cheese in microwaveable bowl.
8. Microwave on HIGH 1 min.
9. ; whisk until creamy.
10. Blend in eggs, sugar, pumpkin and spice; pour over brownie batter.
11. Sprinkle with reserved nuts.
12. Bake 40 min.
13. or until center is almost set; cool completely.
14. Refrigerate 4 hours before cutting to serve.
15. Keep refrigerated.

pecans, coffee, brownie mix, philadelphia cream cheese, eggs, sugar, pumpkin, pumpkin pie spice

Taken from www.kraftrecipes.com/recipes/pumpkin-cheesecake-brownies-154951.aspx (may not work)