German Chocolate Brownie Cheesecake

Ohhh, now we’re talking decadent, over-the-top dessert heaven 😍
Imagine: fudgy brownies, creamy cheesecake, and that signature German chocolate coconut-pecan topping—all in one pan.

Here’s a foolproof way to make it:

German Chocolate Brownie Cheesecake

Ingredients

Brownie Layer

• 1 box brownie mix (or homemade, ~18 oz batch)

• Ingredients called for on box (usually eggs, oil, water)

Cheesecake Layer

• 16 oz cream cheese, softened

• ½ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

German Chocolate Topping

• 1 cup sweetened shredded coconut

• 1 cup chopped pecans

• ½ cup sweetened condensed milk

• 2 Tbsp butter

• 2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.

2. Brownie layer

   • Prepare brownie batter according to package (or your recipe).

   • Spread evenly in pan. Set aside.

3. Cheesecake layer

   • Beat cream cheese until smooth.

   • Add sugar, eggs, and vanilla; mix until creamy.

   • Pour over brownie batter and gently spread.

4. Bake

   • Bake 25–30 minutes until cheesecake layer is set but slightly jiggly.

   • Let cool slightly.

5. Topping

   • In a small saucepan, melt butter with sweetened condensed milk.

   • Stir in coconut, pecans, and vanilla.

   • Spoon over cooled cheesecake layer.

6. Optional final bake

   • For a lightly toasted topping, bake 5–8 more minutes. Watch carefully.

7. Cool & Chill

   • Let cool to room temperature, then refrigerate at least 2 hours.

   • Slice into squares and serve.

Tips for Perfection

• Use a metal pan for even baking.

• Let brownies cool slightly before topping so the cheesecake doesn’t crack.

• For extra fudgy brownie, slightly undercook by 1–2 minutes.

• Store in fridge up to 4 days, or freeze for up to 1 month.

If you want, I can give a simpler 1-bowl version that combines all layers into one batter—still German chocolate magic, but way faster.