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!

Prep Time 15

Bake / Cook Time 30

Total Time 45

Equipment

Square Mold

Baking Sheet (M)

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)

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.