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Halloween Cheesecake Brownies

Halloween Cheesecake Brownies

Dark chocolate brownies with a creamy orange cheesecake swirl
Course Dessert
Cuisine American
Keyword Brownies
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 12
Calories 582kcal
Author thebakingexplorer


For the cheesecake swirl

  • 350 g Full fat cream cheese
  • 1 Egg large
  • 65 g Caster sugar
  • 1 tsp Vanilla extract
  • Orange food colouring I use Pro Gel

For the brownies

  • 350 g Dark chocolate
  • 250 g Butter or baking spread
  • 250 g Dark brown sugar
  • 3 Eggs large
  • 120 g Plain flour
  • Black food colouring I use Pro Gel


  • Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin
  • To make the cheesecake swirl, mix together the full fat cream cheese, caster sugar, egg and vanilla extract with a hand whisk or electric hand whisk until smooth. Add enough orange food colouring to get a bright shade. Set aside
  • For the brownie mix start by melting the dark chocolate and butter in a pan on a low heat, once melted stir together then set aside to cool for 5-10 minutes
  • In a large mixing bowl, use an electric mixer to mix together the dark brown sugar and the eggs until frothy - this takes about 5 minutes
  • Slowly pour the melted chocolate and butter into the egg mixture, whilst constantly whisking - either with a hand or electric mixer
  • Add the plain flour and gently whisk in
  • Add enough black food colouring to get a dark shade, gently stir it in
  • Pour about two third of the brownie mixture into the traybake tin, then add the cheesecake mixture on top, then spoon the rest of the brownie mix on top in blobs
  • Using a butter knife, swirl the mixture around to create a swirl pattern, then bake it for 30-35 minutes
  • Leave it to cool completely then refridgerate before removing from the tin and cutting into squares
  • Store in the fridge and eat them within 3 days



  • Make sure your eggs are at room temperature before you start baking. The butter can be cold for this recipe, as you are going to melt it anyway. It will just take slightly longer to melt.
  • I used unsalted butter for this recipe.
  • For the best results, use a good quality food colouring. My favourites are Sugarflair and Pro Gel.
  • I used dark brown sugar for the brownies, but you can also use light brown sugar or caster sugar.
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
If you would like to use a 8" or 9" square tin instead, reduce the recipe by one third. So you will need:
  • 235g Dark chocolate
  • 165g Butter
  • 165g Dark brown sugar
  • 2 Eggs
  • ½ tsp Baking powder
  • 80g Plain flour
Cheesecake:235g Full fat cream cheese
  • 1 Egg, medium
  • 45g Caster sugar
  • ¾ tsp Vanilla extract
They will also need less time to bake, depending on your oven, I'd suggest checking them after 20-25 minutes.


Calories: 582kcal | Carbohydrates: 48g | Protein: 7g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 275mg | Potassium: 313mg | Fiber: 3g | Sugar: 34g | Vitamin A: 1003IU | Calcium: 82mg | Iron: 4mg