Pumpkin Spice Cheesecake Brownies

1/2  cup		willow run
1  tablespoon		vanilla extract
3		eggs
1/2  cup		flour
1/2  cup		Hershey's Special Dark cocoa
1/4  teaspoon		salt
2-1/2  teaspoons		cinnamon
8  ounces		Philadelphia Regular Cream Cheese
2/3  cup		Libby's Pumpkin - 100% Pure, Canned
1/2  cup		sugar
1/4  cup		Mott's Natural Applesauce, No Sugar Added
1/2  cup		Splenda No Calorie Sweetener
1/4  teaspoon		ground coves
1/4  teaspoon		ground ginger

Tip: Click on the ingredient links to learn the nutritional information for all the Pumpkin Spice Cheesecake Brownies ingredients. The serving size for any ingredient in Pumpkin Spice Cheesecake Brownies may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350F. Grease an 8x8" square metal baking pan.

Beat together melted willow run, applesauce, 1/4 cup sugar, 1/4 cup splenda, and 1 tbsp vanilla, then beat in 2 eggs, one at a time. Combine flour, cocoa powder, salt, 2 tsp cinnamon, and then gradually stir into wet mixture with a wooden spoon.

In separate bowl, beat together cheesecake batter ingredients: cream cheese, pumpkin, 1/4 cup sugar, 1/4 cup splenda, cloves, ginger, 1/2 tsp cinnamon, and 1 egg.

Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife back and forth through the pan.

Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.