Halloween Cheesecake Brownies
Halloween is a great time to whip out your artistic skills and make some themed desserts. However, not all of us have the skill or time to make individual jack-o’-lantern cookies or spiderweb cupcakes but still want to bring something fun to the party. If that is you, then these cheesecake brownies are going to be your new favorite Halloween dessert! The multi-colored cheesecake swirl creates an easy eye-catching design and some store-bought Halloween sprinkles add to the decoration. Colorful and delicious, these are sure to be a hit!
Make the Brownie Batter
To start the brownie batter, melt butter and 3/4 cup chocolate chips in the microwave, stopping to stir every 15-30 seconds. Do not overheat!
In a large bowl, whisk together the melted butter and chocolate, cocoa powder, and granulated sugar until smooth. Add two eggs, vanilla, and salt and whisk again until smooth. Stir in the flour until just combined. Fold in the remaining 1/2 cup chocolate chips. This will be a thick batter.
Transfer about 1/2 cup of brownie batter to a separate bowl and reserve for later. Evenly spread the remaining batter into a 9 x9 inch or 11 x 7 inch brownie pan that is greased and lined with parchment paper.
Make the Cheesecake Batter
Using a handheld or stand mixer fitted with a paddle attachment, beat 16 oz of softened cream cheese on medium speed until smooth. Add sugar and continue to mix until fully combined and smooth. Add the eggs, vanilla, and salt and mix until there are no lumps.
Evenly divide the cheesecake batter into three bowls. Dye each bowl of batter a different color. Bright orange, purple, and green make for a great Halloween vibe.
Time for the Swirl!
Spoon the cheesecake batter over the brownie batter in ~1/8-1/4 cup portions, alternating colors. Spoon dollops of the reserved brownie batter throughout the cheesecake batter (left image below). Use a toothpick to swirl the colors around each other (middle image). Top with sprinkles (right image).
Bake, Cool, and Serve
Bake at 350°F for 10 minutes then reduce the temperature to 325°F (without opening the oven) and continue to bake for an additional 30-35 minutes until the cheesecake topping is set. Allow the brownies to cool completely in the pan before removing and cutting.
Store leftover brownies in an airtight container in the refrigerator for up to 5 days.
Halloween Cheesecake Brownies
Ingredients
- 3/4 cup unsalted butter
- 1 and 1/4 cups chocolate chips, divided into 3/4 cup and 1/2 cup
- 3/4 cup cocoa powder
- 1 and 1/2 cups granulated sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup all purpose flour
- 16 oz cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- pinch of salt
- orange, purple, and green food coloring
- Halloween themed sprinkles
Instructions
- Preheat the oven to 350°F. Grease an 11 x 7 inch or 9 x 9 inch brownie pan and line with parchment paper.
- For the brownie batter: Melt the butter and 3/4 cup chocolate chips in the microwave, stopping to stir every 15-30 seconds, until smooth.
- In a large bowl, whisk together the melted butter and chocolate, cocoa powder, and granulated sugar until smooth. Add the eggs, vanilla, and salt and whisk until smooth. Stir in the flour until just combined. Fold in the remaining 1/2 cup chocolate chips.
- Transfer about 1/2 cup of brownie batter to a separate bowl and reserve for later.
- Transfer the rest of the brownie batter to the prepared baking pan and spread it out to an even thickness. Set aside.
- For the cheesecake swirl batter: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth. Add the sugar and continue to mix until fully combined and smooth.
- Add the eggs, vanilla, and salt and mix until smooth.
- Evenly divide the cheesecake batter into three bowls. Dye each bowl of batter a different color.
- Spoon the cheesecake batter over the brownie batter in ~1/8-1/4 cup portions, alternating colors. Spoon dollops of the reserved brownie batter throughout the cheesecake batter. Use a toothpick to swirl the colors around each other. Top with sprinkles.
- Bake at 350°F for 10 minutes then reduce the temperature to 325°F (without opening the oven) and continue to bake for an additional 30-35 minutes until the cheesecake topping is set. Allow the brownies to cool completely in the pan before removing and cutting.
- Store leftover brownies in an airtight container in the refrigerator for up to 5 days.
