Halloween Brownie Cheesecake | Halloween Brownie Cheesecake Keto Hana Recipe

A spooky twist on brownie cheesecake for the ultimate sugar-free treat. Think sweet, decadent brownie layers with tangy cream cheese – delicious.

Keto, gluten-free, and plant-based options make it a 9

material:

Brownie:

1 box / 323g Keto Hana Brownie Mix 4 eggs 100g melted butter Cream Cheese Layer: 300g cream cheese or plant-based keto alternative 1⁄4 cup / 50g erythritol 1 teaspoon vanilla extract 1 egg Sugar-free orange food coloring 15g

topping:

Keto Hana Cocoa Granola 15g (coarsely chopped) Keto Hana Cinnamon Granola 10g (coarsely chopped) Sugar Free Chocolate Chunks 25g

How to make Halloween brownie cheesecake:

Preheat the oven to 160°C (fan) or regular 180°C. Pour the ketohana brownie mixture into a large mixing bowl. Crack in the eggs and pour in the melted butter. Beat for a full 2 ​​minutes using an electric whisk. Using a large dough scoop, transfer the dough to an 8×8 inch/20cm x 20cm tray lined with parchment paper, reserving about 1/4 cup for later use. In a separate large mixing bowl, add the cream cheese and erythritol and beat with an electric whisk until smooth and creamy, about 1 minute. Add vanilla extract, orange food coloring gel, and crack in the eggs. Continue whisking for 90 seconds until well mixed. Pour the orange batter over the brownie mixture and use a small batter scoop to scatter over some of the remaining brownie batter. Using a butter knife, drag the dough in a swirl along with the cream cheese mixture so that a visible swirl appears on the top. Sprinkle the chopped Ketohana cinnamon and Ketohana cocoa granola over the top and bake for 40-45 minutes until a toothpick comes out mostly clean and a few sticky crumbs are attached. Once baked, sprinkle with chocolate chunks and let them melt while the brownies cool. Allow brownies to cool completely before slicing. You can also put it in the fridge to speed up the process. Slice the brownie into 9 pieces (each 6.6cm in size) and accurately mark them before slicing. For clean slices. Run a long, sharp knife under a tap of hot water, dry with a tea towel, then slice along the marks. Instead of moving the knife back and forth, press it down once and then pull it away. Store in an airtight container in the refrigerator for up to 3 days.