Ghost Cheesecake Brownies
These Ghost Cheesecake Brownies are rich, fudgy homemade chocolate brownies topped with creamy cheesecake ghosts and tiny chocolate eyes. Made from scratch with melted chocolate, cocoa powder, and a smooth cream cheese filling, they're an adorable Halloween dessert for parties, spooky celebrations, and fall baking.
Ingredients
Brownie Batter
- 1 cup unsalted butter 226g
- 8 ounces semisweet chocolate, chopped 227g
- 1¼ cups granulated sugar 250g
- ¾ cup packed brown sugar 150g
- 3 large eggs room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour 94g
- ½ cup unsweetened cocoa powder 43g
- 1 teaspoon salt
- ½ teaspoon espresso powder optional
Cheesecake Ghost Topping
- 16 ounces full-fat cream cheese, softened 454g
- ½ cup granulated sugar 100g
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Decoration
- 1 –2 tablespoons melted dark chocolate or mini chocolate chips for the eyes
Instructions
Prepare Brownie Batter
- Preheat the oven. Preheat your oven to 350°F (175°C). Line an 8×8-inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment.
- Melt the chocolate and butter. Combine the unsalted butter and chopped semisweet chocolate in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until completely melted and smooth. Set aside to cool slightly.
- Whisk the eggs and sugar. In a large mixing bowl, whisk together the granulated sugar, brown sugar, 3 eggs, egg yolk, and vanilla extract for 2–3 minutes until thickened and glossy.
- Add the melted chocolate. Slowly pour the slightly cooled chocolate mixture into the egg mixture, whisking until smooth and combined.
- Add the dry ingredients. Fold in the flour, cocoa powder, salt, and optional espresso powder using a spatula. Mix just until no dry flour remains. Avoid overmixing to keep the brownies soft and fudgy.
Make The Cheesecake Ghosts
- Prepare the cheesecake filling. In a separate mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar, egg, and vanilla extract. Mix on low speed until creamy and combined. Avoid incorporating too much air.
- Fill the baking pan. Spread the chocolate brownie batter evenly into the prepared baking pan, smoothing the surface with a spatula.
- Pipe the cheesecake ghosts. Transfer some cheesecake filling into a piping bag or zip-top bag with the corner snipped off. Pipe 9 small ghost shapes across the brownie batter in 3 rows of 3. Begin with a rounded head and gently move the piping bag downward to form a slightly wavy ghost body. Leave space between each ghost to allow for spreading. Use only enough filling to create distinct shapes. Refrigerate any unused cheesecake mixture promptly and bake it separately in a small oven-safe dish until set.
Bake and Decorate
- Bake the brownies. Place the pan in the preheated oven and bake for approximately 38–45 minutes, checking around 35 minutes. The brownie edges should be set, the cheesecake ghosts should no longer look wet, and a toothpick inserted into a chocolate-only section should come out with moist crumbs rather than raw batter.
- Cool completely. Remove the brownies from the oven and allow them to cool completely in the pan. Transfer to the refrigerator for 1–2 hours until firm enough to slice.
- Add the ghost faces. Melt a small amount of dark chocolate and use a toothpick to add two tiny eyes to each cheesecake ghost. Add a small oval mouth if desired. Alternatively, attach mini chocolate chips using a tiny dab of melted chocolate.
- Slice and serve. Lift the brownies from the pan using the parchment paper. Cut into 9 large squares, keeping one cheesecake ghost centered on each brownie. Wipe your knife between cuts for clean edges. Serve chilled or allow the brownies to sit at room temperature for 10–15 minutes before serving.
Notes
Notes
- For fudgy brownies: Avoid overbaking. The center should be soft but fully baked, and the brownies will firm up as they cool.
- For defined ghost shapes: Use full-fat cream cheese and avoid overmixing the cheesecake batter. If the filling is too soft to pipe, refrigerate briefly before decorating.
- Cheesecake filling: The original recipe makes enough cheesecake filling for traditional swirled brownies. You may not need all of it for 9 individual ghosts.
- For the best ghost faces: Add chocolate eyes after baking and chilling so they stay dark and clearly visible.
- Pan size: Use an 8×8-inch metal pan for thick brownies. A larger pan will produce thinner brownies and require a shorter baking time.
- Storage: Refrigerate in an airtight container for up to 5 days.
- Freezing: Freeze tightly wrapped brownies for up to 2 months. Thaw overnight in the refrigerator.
- Make ahead: Bake the brownies one day ahead and refrigerate overnight. Add the chocolate eyes before serving.
- Serving size: Makes 9 large brownies or approximately 16 smaller brownies.
Ghost Cheesecake Brownies Nutrition Information
Estimated nutritional values per serving (1 large square, based on 9 brownies):| Nutrient | Amount |
|---|---|
| Calories | 785 kcal |
| Total Fat | 52 g |
| Saturated Fat | 30 g |
| Cholesterol | 220 mg |
| Sodium | 490 mg |
| Total Carbohydrates | 76 g |
| Dietary Fiber | 4 g |
| Total Sugars | 62 g |
| Protein | 12 g |
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Serving Size: 1 brownie
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Servings: 9
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Calories: 785 kcal
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Calculation: Entire recipe divided into 9 equal squares