Description
An indulgent German Chocolate Brownie Cheesecake featuring a fudgy brownie base, rich chocolate cheesecake layer, and classic coconut-pecan German chocolate topping—an ultimate triple-layer dessert.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar (for cheesecake)
- 2 large eggs (for cheesecake)
- 1/2 cup sour cream
- 4 oz German sweet chocolate, melted
- 1/2 cup evaporated milk
- 1/2 cup brown sugar
- 2 tablespoons unsalted butter
- 2 large egg yolks
- 1 teaspoon vanilla extract (for topping)
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- Mix melted butter, sugar, eggs, and vanilla until combined.
- Stir in cocoa powder, flour, and salt. Spread batter into prepared pan.
- Bake brownie layer for 15 minutes.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream and melted chocolate.
- Pour cheesecake batter over brownie layer.
- Bake for 45–50 minutes until center is just set.
- Cool completely, then refrigerate at least 4 hours.
- For topping, cook evaporated milk, brown sugar, butter, and egg yolks over medium heat until thickened.
- Remove from heat and stir in vanilla, coconut, and pecans.
- Spread topping over chilled cheesecake before serving.
Notes
- Chill overnight for best slicing.
- Use room-temperature ingredients for a smooth cheesecake.
- Store refrigerated up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American