Swirls Gone Wild Cheesecake Brownies

One box reduced sugar cake mix, devil's food
one can 15oz. pure pumpkin
6 oz. fat-free cream cheese, room temp
1/4 cup splenda no calorie sweetener
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 miture will remain very thick). Spread batter into a large baking pan (about 9x13)sprayed with non-stick spray, and set aside. Combine softened cream cheese with splenda, coffee-mate mixture and vanilla extract. Using a whisk, mix vigorously until completely bended, smooth and lump-free. Spoon cheesecake mix over the brownie batter, and use a knife to swirl it in. Place pan in oven, and bake for 20-25 min. Allow to cool, and then cut into 16 pieces.

Makes 16 servings

3 Points each!