Ghosts Cheesecake Brownie | Pink October | Halloween
Get ready to indulge in a spooktacular treat! This Ghosts Cheesecake Brownie is here to sweeten up your October! Deliciously creamy and a fudgy delight, perfect for Halloween festivities and also a great way to support Pink October initiatives. Let’s make this Halloween not only sweet but meaningful!
Spooky Season is my Favorite time of the year along with Fall. I hope you get the chance to make this recipe in your kitchen ; my taste tasters loved it! Please let me know how you like it by leaving a comment below!
Looking for some inspiration?… For more Halloween Recipes, click HERE! ; for more Halloween Cookie Recipes, click HERE! ; for more Pumpkin Spice Recipes, click HERE! ; for more Beetlejuice Recipes, click HERE! ; for more Hocus Pocus Recipes, click HERE! ; and for more Witch Recipes, click HERE!
Be the first to know about new videos? Hit the subscribe BUTTON now!”
Ghosts Cheesecake Brownie | Pink October | Halloween
Equipment
Ingredients
PINK CHEESECAKE
- 8 oz (226 g) cream cheese (Softened | At Room Temperature)
- 3.18 oz (90 g) plain yogurt
- 1.76 oz (50 g) granulated sugar
- 1.06 oz (30 g) heavy cream
- 0.28 oz (8 g) all-purpose flour
- 0.28 oz (8 g) corn starch
- 2 tsp (10 g) vanilla bean paste
- Food Colorant (Pink)
CHOCOLATE BROWNIE
- 4.23 oz (120 g) dark chocolate chips
- 2.82 oz (80 g) butter (Melted)
- 3.53 oz (100 g) granulated sugar
- 2.82 oz (80 g) light brown sugar
- 4.23 oz (120 g) milk (At Room Temperature)
- 1.41 oz (40 g) plain yogurt (At Room Temperature)
- 2 tsp (10 g) vanilla bean paste (My personal addition)
- 5.29 oz (150 g) all-purpose flour
- 1.06 oz (30 g) unsweetened cocoa powder
- 0.35 oz (10 g) corn starch
- Google eye (Homemade Recipe, HERE!)
Instructions
- Place your Square Mold on the top of your medium perforated baking sheet. Set aside.
- Preheat oven to 330F/165C.
PINK CHEESECAKE PREPARATION
- In a mixing bowl, beat the cream cheese and plain yogurt until smooth. Add the granulated sugar, heavy cream, all-purpose flour, corn starch, vanilla bean paste and pink food colorant.. Mix until combined. Set aside.8 oz cream cheese, 3.18 oz plain yogurt, 1.76 oz granulated sugar, 1.06 oz heavy cream, 0.28 oz all-purpose flour, 0.28 oz corn starch, 2 tsp vanilla bean paste, Food Colorant
CHOCOLATE BROWNIE PREPARATION
- Place the dark chocolate together with the butter in a heatproof bowl over a pan of simmering water. NOTE: The base of the bowl should sit above the water without touching it. Allow the chocolate and butter to melt so that it is smooth, shiny and glossy. Stirring well to combine. Remove from heat and set aside to cool down.4.23 oz dark chocolate chips, 2.82 oz butter
- In a mixing bowl, combine the granulated sugar together with the light brown sugar, milk, plain yogurt and vanilla bean paste. Add the melted chocolate/butter mixture to the sugar/milk preparation. Mix until smooth. Add the dry ingredients (all-purpose flour, cocoa powder and corn starch. Mix until combined.3.53 oz granulated sugar, 2.82 oz light brown sugar, 4.23 oz milk, 1.41 oz plain yogurt, 2 tsp vanilla bean paste
ASSEMBLY
- Scoop the brownie batter into your Square Mold. Using an ice cream scoop, scoop 9 equal cheesecake scoops over the brownie batter. NOTE: You will use all the batter with this method. Using a small spatula gently push down the cheesecake preparation into the brownie batter to create a ghost shape. NOTE: They will rise to the same level when baked.
BAKE!
- Bake for 30 minutes at 330F/165C. (Every oven heats differently, monitor your brownie from 25 minutes) It is ready when it has risen evenly from all sides and center.
- Once your Ghosts Cheesecake Brownie is out of the oven, set aside to cool down. NOTE: Ideally you should portion it on the following day or after they have completely cooled down. To decorate add Google Eyes (homemade, HERE) and melted chocolate for the smile. Enjoy! "BONE" Appétit & Happy HALLOWEEN!Google eye
- N.B. This brownie is best keep refrigerated up to 3 days.
Video
Nutrition
Credit: Saloni from pastrybysaloni ; Recipe: “Fudge cheesecake brownies”. Super fudge and egg free! Thank you!, ~Nessa
Avec cette recette, je participe au défi culinaire du blog CMUM “Compile Moi Un Menu” Notre organisatrice est Nath – Une cuisine pour Voozenoo
Depuis 2015, Octobre Rose est le rendez-vous annuel sur Compile Moi un Menu: Cela fait déjà 9 ans que les bloggers se retrouvent autour de ce thème qui me tient à coeur: “Octobre, la cuisine Rose”. Inscription et dépôt de recettes ICI!
Contrairement à mes recettes d’Halloween où bien souvent je commence par un croquis, ce cheesecake brownie avec mes petits fantômes roses s’est transformé en même temps que je faisais la recette. J’avoue que visuellement ce ne sont pas mes photos préférées mais j’avoue que la recette est sublime et ces petits fantômes forts sympathiques, donc je vous partage avec plaisir la recette 🙂
Voici la liste des participants, de “Octobre, la cuisine Rose” allez voir les belles choses qu’ils ont réalisé (La liste sera mise à jour au fur et à mesure du 1er au 25 Octobre, venez nombreux!):
