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Fudgy Ghost-Swirled Cheesecake Brownies for Halloween

Halloween cheesecake brownies bake up fudgy beneath a smooth cheesecake layer with brownie swirls and piped ghost mounds. Mini chocolate chips make the ghosts’ eyes, and chilling helps the brownies cut into neat squares.
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Prep Time 25 minutes
Cook Time 43 minutes
Cooling and chilling 2 hours 5 minutes
Total Time 3 hours 13 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 233
Ingredients Equipment Method Notes

Ingredients
  

For the brownie batter
  • 1 nonstick cooking spray for the pan
  • 0.5 cup unsalted butter
  • 4 oz semisweet chocolate chopped
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 0.25 tsp kosher salt
For the cheesecake swirl
  • 1 package (8 oz) cream cheese softened
  • 0.25 cup granulated sugar
  • 1 egg yolk large
  • 0.5 tsp vanilla extract
  • 16 semisweet chocolate chips mini

Equipment

  • 1 8-inch square metal baking pan

Method
 

Make the brownie batter
  1. Heat the oven to 350°F.
  2. Line an 8-inch square metal baking pan with parchment paper, leaving overhang on two sides, then lightly coat the parchment and pan sides with nonstick cooking spray.
  3. Melt the butter and chopped semisweet chocolate in a microwave-safe bowl in 20-second bursts, stirring between bursts.
  4. Set the melted chocolate mixture aside to cool for 5 minutes.
  5. Whisk the granulated sugar, eggs, and vanilla extract into the melted chocolate mixture.
  6. Fold in the flour, cocoa powder, and kosher salt just until combined, then reserve 1/4 cup of the brownie batter.
Make the cheesecake swirl
  1. Beat the softened cream cheese and granulated sugar in a medium bowl until smooth.
  2. Beat in the egg yolk and vanilla extract.
Assemble and bake
  1. Spread the remaining brownie batter in the prepared pan.
  2. Spread the cheesecake mixture over the brownie batter, reserving 1/4 cup of the cheesecake mixture for the ghosts.
  3. Spoon the reserved brownie batter in small dollops over the cheesecake and gently swirl with a toothpick or thin knife.
  4. Transfer the reserved cheesecake mixture to a piping bag or small zip-top bag and snip a 1/2-inch opening.
  5. Pipe 8 small teardrop-shaped ghost mounds on top.
  6. Press 2 mini semisweet chocolate chips into each ghost mound for eyes.
  7. Bake for 38 to 43 minutes, until the edges are set and a toothpick inserted into a brownie area comes out with a few moist crumbs.
  8. Cool completely in the pan.
  9. Refrigerate for at least 2 hours, then lift the brownies out by the parchment and cut into 16 squares.

Notes

For clean cuts, chill the brownies thoroughly and wipe the knife between slices. Store covered in the refrigerator for up to 4 days; freeze yes, tightly wrapped, for up to 2 months. For a gluten-free option, use a 1:1 gluten-free flour blend.