If you’re looking to mix up your dessert game with something irresistibly fun and delicious, you have to try this Ghost Cheesecake Brownies Recipe. This festive twist combines fudgy chocolate brownies with creamy cheesecake ghosts that are as cute as they are scrumptious—perfect for sharing with friends or impressing guests at your next gathering!
Why You’ll Love This Recipe
- Uniquely Festive: The adorable cheesecake ghosts bring a charming Halloween vibe to classic brownies.
- Perfect Texture Contrast: Fudgy, chewy brownies meet creamy, smooth cheesecake for a delightful bite every time.
- Simple Ingredients: You only need a handful of pantry staples to whip these treats up—no complicated steps involved.
- Great for Sharing: Perfectly portioned for gatherings, parties, or just an indulgent treat at home.
Ingredients You’ll Need
Every ingredient in this Ghost Cheesecake Brownies Recipe plays a vital role—from the rich dark chocolate that forms the fudgy base to the creamy cream cheese that creates our spooky ghost shapes. Let’s dive into these essential delights that make this dessert stand out!
- Dark chocolate (3 ounces): Use quality dark chocolate for that deep, rich brownie flavor and irresistible fudginess.
- Unsalted butter (½ cup): Melting butter adds smoothness and depth without overpowering sweetness.
- Eggs (2 large): They help bind everything together while lending a tender, moist crumb.
- Granulated sugar (1 ¼ cups): Sweetness balanced perfectly to complement bittersweet chocolate notes.
- Vanilla extract (1 teaspoon): Enhances all the flavors with a warm, comforting aroma.
- Kosher salt (¾ teaspoon): Just a pinch to balance sweetness and intensify chocolate taste.
- All-purpose flour (⅔ cup): Keeps the fudgy texture intact without making brownies cakey.
- Cream cheese (½ package, 8 ounces): The star ingredient for creamy, luscious cheesecake ghosts.
- White sugar (2 tablespoons): Adds subtle sweetness to the cream cheese mixture.
- Egg white (1 large): Lightens the cheesecake filling so ghosts stay fluffy yet hold shape.
- Vanilla extract (¼ teaspoon for ghosts): A little extra vanilla love in the cheesecake ghosts.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the best parts about this Ghost Cheesecake Brownies Recipe is how adaptable it is! You can tweak a few ingredients or swap them out entirely to match your dietary preferences or simply to mix things up and make the recipe truly yours.
- Nutty Twist: Add chopped walnuts or pecans to the brownie batter for a delightful crunch that pairs beautifully with creamy cheesecake.
- White Chocolate Version: Swap the dark chocolate with white chocolate for a sweeter, buttery twist on the base layer.
- Vegan Option: Substitute eggs with flax eggs and use plant-based cream cheese and butter alternatives to make a vegan-friendly version with the same fun presentation.
- Spiced Flavor: Add a pinch of cinnamon or pumpkin spice to the brownie mix to evoke cozy fall vibes.
How to Make Ghost Cheesecake Brownies Recipe
Step 1: Prep Your Ingredients and Pan
The foundation of success lies in preparation! Grease an 8×8-inch baking dish and line it with parchment paper to make removal effortless. Gather and measure all your ingredients—this’ll keep things smooth and enjoyable as you move through the recipe.
Step 2: Melt Chocolate and Butter
Pop your chopped dark chocolate into a heatproof bowl. Gently melt your butter in a saucepan over medium heat, then pour it over the chocolate. Let the mixture rest for 5 minutes—it begins to melt the chocolate perfectly. Stir until you have a silky, glossy chocolate sauce.
Step 3: Beat Eggs and Sugar
Using an electric mixer, whip together the eggs and sugar on high until the mixture turns light and pale yellow—this aeration helps create a tender crumb. Add vanilla extract and salt, then mix for another minute to fully combine.
Step 4: Combine Chocolate with Egg Mixture
Pour the luscious chocolate-butter combo into the egg mixture, stirring just long enough to blend everything into a smooth batter. Then gently fold in the flour until you don’t see any more streaks—overmixing here would toughen the brownies.
Step 5: Prepare Cheesecake Ghost Mixture
Mix softened cream cheese, white sugar, egg white, and vanilla extract until creamy and smooth. This is the magic that makes your brownies both festive and decadently creamy, so make sure it’s free of lumps!
Step 6: Assemble the Brownies and Shape Ghosts
Reserve about 2 teaspoons of the brownie batter and spread the rest evenly in your prepared pan. Dollop 9 spoonfuls of the cheesecake mixture across the surface—space them evenly. With a spoon and a skewer, pull the cheesecake dollops outward and upward to give your ghosts cute, floating shapes.
Step 7: Add Ghostly Faces
Fill a small plastic bag with your reserved brownie batter and snip a tiny corner off to pipe the eyes and mouth on each cheesecake ghost. This little detail brings your spooky treats to life in an adorably haunting way!
Step 8: Bake to Perfection
Pop the pan into a preheated 350°F (175°C) oven. Bake for 35 to 40 minutes, until the edges are lightly golden and the center just sets. Remember, these brownies are fudgy and chewy, so don’t rely on the toothpick test—slight gooeyness in the center is exactly what we want!
Step 9: Cool and Serve
Patience is key! Let the brownies cool completely in the pan so they firm up for clean slicing. Then cut into squares, serve, and watch everyone’s eyes light up at your spooktacular creation.
Pro Tips for Making Ghost Cheesecake Brownies Recipe
- Use Room Temperature Ingredients: It helps create smoother batter and prevents lumps in the cheesecake mixture.
- Don’t Overmix Flour: To keep brownies tender and fudgy, fold the flour in gently and just until combined.
- Pipe Faces Precisely: Use a small piping tip or snip your bag carefully for perfect ghost eyes and mouth that won’t blur during baking.
- Cool Completely Before Cutting: This step ensures neat squares and clean ghost shapes that won’t smear.
How to Serve Ghost Cheesecake Brownies Recipe
Garnishes
For an extra festive touch, sprinkle a light dusting of powdered sugar over your brownies to mimic a ghostly mist. You can also add mini chocolate chips or edible silver glitter to give the ghosts some sparkle and personality.
Side Dishes
These brownies pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream to balance the rich cheesecakey sweetness. For a cozy fall feel, serve with a hot cup of spiced chai tea or a creamy latte.
Creative Ways to Present
Lay your brownies out on a black or orange platter for a bold Halloween vibe. You can even arrange the cheesecake ghosts facing different directions or add candy eyes for an extra pop of fun. Wrapping individual brownies in clear cellophane with themed ribbons makes for fantastic gifts!
Make Ahead and Storage
Storing Leftovers
Store leftover Ghost Cheesecake Brownies in an airtight container at room temperature for up to 3 days to maintain their fudgy texture. Alternatively, refrigerate to keep the cheesecake ghosts fresh and creamy for up to 5 days.
Freezing
Feel free to freeze these brownies if you want to save some for later! Wrap individual squares tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before enjoying.
Reheating
Ghost Cheesecake Brownies are delicious served cold or at room temperature, but if you prefer them warm, pop one in the microwave for about 10 seconds. Be cautious not to overheat, or you might lose that wonderful fudgy-cheesecake texture.
FAQs
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Can I use regular cream cheese instead of a reduced-fat version for this recipe?
Yes! Using full-fat cream cheese will actually result in richer, creamier cheesecake ghosts. Just make sure it’s softened for easy mixing.
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Why don’t the brownies need to pass the toothpick test?
This recipe creates fudgy, chewy brownies that stay slightly gooey inside. A clean toothpick isn’t expected here since the center won’t be fully dry like cakey brownies.
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How do I make the ghost faces look neat and not runny?
Reserve a small amount of brownie batter and pipe the eyes and mouth carefully with a small tip. This concentrated batter holds its shape well during baking and won’t bleed into the cheesecake.
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Can I double this recipe for a larger batch?
Absolutely! Just double the ingredients and bake in a 9×13-inch pan, adjusting the baking time slightly—start checking around 40 minutes.
Final Thoughts
Give these delightfully spooky and delicious Ghost Cheesecake Brownies Recipe a try—you’re not just baking a treat; you’re creating smiles and memories! Whether for a seasonal celebration or a fun weekend project, these brownies bring fun and fabulousness right to your kitchen. Happy baking and even happier indulging!
PrintGhost Cheesecake Brownies Recipe
These Ghost Cheesecake Brownies combine rich, fudgy dark chocolate brownies with spooky ghost-shaped cheesecake dollops, perfect for a festive treat. The creamy cheesecake ghosts with piped eyes and mouths add a fun Halloween twist to classic brownies, offering a deliciously sweet and creamy contrast to the dense chocolate base.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Total Time: 1 hr 35 mins
- Yield: 9 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Chocolate Brownies:
- 3 ounces dark chocolate, chopped
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon kosher salt
- 2/3 cup all-purpose flour
Cheesecake Ghosts:
- 1/2 (8 ounce) package cream cheese, softened
- 2 tablespoons white sugar
- 1 large egg white
- 1/4 teaspoon vanilla extract
Instructions
- Prepare Baking Dish: Grease an 8×8 inch baking dish and line it with parchment paper to prevent sticking.
- Melt Chocolate Mixture: Place chopped dark chocolate into a heatproof bowl. Melt the butter in a saucepan over medium heat, then pour it over the chocolate. Let it sit for 5 minutes until the chocolate starts to melt, then stir until completely smooth and combined.
- Mix Eggs and Sugar: In a separate bowl, beat the eggs and granulated sugar on high speed with an electric mixer until the mixture is light and pale yellow, about 1 minute. Add vanilla extract and kosher salt and continue mixing for another minute.
- Combine Wet Ingredients: Pour the melted chocolate-butter mixture into the egg mixture and mix on medium speed for 30 seconds until fully incorporated.
- Add Flour: Gently fold in the all-purpose flour using a spatula until no flour streaks remain. Reserve 2 teaspoons of the brownie batter in a small container for decorating.
- Fill Baking Dish: Pour the remaining brownie batter into the prepared baking dish and smooth the top evenly with a spatula.
- Make Cheesecake Ghosts: In a bowl, whisk together softened cream cheese, white sugar, egg white, and vanilla extract until smooth and combined well.
- Shape Ghosts: Drop 9 tablespoons of the cheesecake mixture evenly spaced onto the brownie batter. Using a spoon and a bamboo skewer, spread and shape each dollop into ghost-like figures.
- Add Faces: Transfer the reserved brownie batter into a small plastic bag, snip off one corner, and pipe 2 eyes and a mouth onto each cheesecake ghost to create faces.
- Bake: Preheat the oven to 350°F (175°C). Bake the brownies in the center rack for 35 to 40 minutes until the edges are lightly golden and the center is just set. Note: Due to their fudgy texture, a toothpick test is not reliable for doneness.
- Cool and Serve: Allow the brownies to cool completely in the pan before removing and cutting into 9 squares. Serve and enjoy your festive ghost cheesecake brownies!
Notes
- Use parchment paper for easy removal and cleaner edges.
- The brownies are fudgy and chewy, so they will not pass a clean toothpick test; edges turning lightly golden is the best doneness indicator.
- Use a bamboo skewer to delicately shape the cheesecake dollops into ghost forms for a fun decoration.
- Reserve a small amount of brownie batter for piping the ghost faces for best contrast.
- Make sure the cream cheese is softened for smooth ghost shapes.
