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
-
Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
-
Brownie layer
-
Prepare brownie batter according to package (or your recipe).
-
Spread evenly in pan. Set aside.
-
-
Cheesecake layer
-
Beat cream cheese until smooth.
-
Add sugar, eggs, and vanilla; mix until creamy.
-
Pour over brownie batter and gently spread.
-
-
Bake
-
Bake 25–30 minutes until cheesecake layer is set but slightly jiggly.
-
Let cool slightly.
-
-
Topping
-
In a small saucepan, melt butter with sweetened condensed milk.
-
Stir in coconut, pecans, and vanilla.
-
Spoon over cooled cheesecake layer.
-
-
Optional final bake
-
For a lightly toasted topping, bake 5–8 more minutes. Watch carefully.
-
-
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.