German Chocolate Brownie Cheesecake
German Chocolate Brownie Cheesecake is a decadent dessert that combines the rich flavors of German chocolate, indulgent brownie, and creamy cheesecake into one delightful treat. This dessert is perfect for special occasions, dinner parties, or whenever you crave a truly indulgent sweet treat. The combination of chocolate, coconut, and pecans in this dessert provides a unique flavor profile that will satisfy any sweet tooth.
With a preparation time of around 30 minutes and a total time of approximately 3 hours, this dessert is a labor of love that is well worth the effort. The fusion of textures from the fudgy brownie base, creamy cheesecake layer, and crunchy coconut-pecan topping creates a harmonious blend that will impress your guests and leave them wanting more.
Recipe Quick Facts
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 3 hours
Servings: 12
Difficulty Level: Medium
Cuisine Type: American
Course: Dessert
Dietary Labels: Vegetarian
Why You’ll Love This Recipe
– The combination of chocolate, coconut, and pecans offers a unique and indulgent flavor experience
– It’s a show-stopping dessert perfect for special occasions
– The recipe is easily adaptable for different dietary preferences
– Ideal for those who enjoy the fusion of different dessert elements
Ingredients
For the Brownie Base:
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
For the Cheesecake Layer:
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
For the Coconut-Pecan Topping:
– 1 cup evaporated milk
– 1 cup granulated sugar
– 3 large egg yolks
– 1/2 cup unsalted butter
– 1 teaspoon vanilla extract
– 1 1/3 cups shredded sweetened coconut
– 1 cup chopped pecans
For best results, use high-quality chocolate and fresh ingredients to enhance the flavors of this German Chocolate Brownie Cheesecake.
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer
– Saucepan
– Baking sheet
Step-by-Step Instructions
1. Preheat the oven to 350°F and grease the springform pan.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt for the brownie base.
3. In another bowl, mix the melted butter, sugar, eggs, and vanilla for the brownie batter. Fold in the dry ingredients.
4. Spread the brownie batter in the pan and bake for 15 minutes.
5. Meanwhile, beat the cream cheese and sugar for the cheesecake layer until smooth. Add eggs and vanilla.
6. Pour the cheesecake mixture over the baked brownie and bake for 30 minutes.
7. For the topping, combine evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan. Cook until thickened.
8. Remove from heat and stir in coconut and pecans. Spread over the cheesecake layer and bake for an additional 15 minutes.
Include step photos here for visual guidance.
Pro Tips for Success
– Allow the cheesecake to cool completely before slicing to achieve clean cuts
– Toast the pecans and coconut for added flavor and texture
– Refrigerate the cheesecake for a few hours before serving for optimal taste
Substitutions & Variations
– To make it gluten-free, use a gluten-free flour blend for the brownie base
– Add a layer of caramel sauce between the brownie and cheesecake for an extra indulgent touch
– Substitute walnuts for pecans for a different nutty flavor
Storage & Make-Ahead Tips
– Store the cheesecake in the refrigerator for up to 5 days
– Freeze individual slices wrapped in plastic wrap and foil for longer storage
– To serve leftovers, allow them to come to room temperature or gently reheat in the oven
Serving Suggestions
– Pair with a scoop of vanilla ice cream for a classic combination
– Serve with a drizzle of chocolate sauce and a dollop of whipped cream
– Enjoy with a cup of freshly brewed coffee or a glass of cold milk
Nutrition Information (Per Serving)
Calories: 480 | Protein: 7g | Carbohydrates: 45g | Fat: 30g | Fiber: 2g | Sugar: 35g | Sodium: 230mg
FAQ
1. Can I make this ahead?
Yes, you can prepare the cheesecake a day in advance and refrigerate until ready to serve.
2. Can I bake instead of fry?
This recipe requires baking for the best results.
3. What can I substitute for evaporated milk?
You can use whole milk as a substitute for evaporated milk.
4. How do I know when it’s done?
The cheesecake is done when the center is set but slightly jiggly.
5. Can I freeze leftovers?
Yes, you can freeze leftover slices for up to 3 months.
6. How long do they last?
Stored properly in the refrigerator, the cheesecake can last up to 5 days.
Recipe Notes
German Chocolate Brownie Cheesecake is a delightful fusion of classic desserts that will impress your guests and satisfy your cravings for something sweet and indulgent. The combination of flavors and textures in this recipe creates a truly memorable dessert experience.
German Chocolate Brownie Cheesecake
A decadent dessert that combines the rich flavors of German chocolate, indulgent brownie, and creamy cheesecake into one delightful treat. Perfect for special occasions and those who enjoy a fusion of different dessert elements.
Ingredients
-
1 cup all-purpose flour
-
1/2 cup unsweetened cocoa powder
-
1/2 teaspoon baking powder
-
1/4 teaspoon salt
-
1/2 cup unsalted butter, melted
-
1 cup granulated sugar
-
2 large eggs
-
1 teaspoon vanilla extract
-
16 oz cream cheese, softened
-
1/2 cup granulated sugar
-
2 large eggs
-
1 teaspoon vanilla extract
-
1 cup evaporated milk
-
1 cup granulated sugar
-
3 large egg yolks
-
1/2 cup unsalted butter
-
1 teaspoon vanilla extract
-
1 1/3 cups shredded sweetened coconut
-
1 cup chopped pecans
Directions
-
Preheat the oven to 350°F and grease the springform pan.
-
Whisk together flour, cocoa powder, baking powder, and salt for the brownie base.
-
Mix melted butter, sugar, eggs, and vanilla for the brownie batter. Fold in the dry ingredients.
-
Spread the brownie batter in the pan and bake for 15 minutes.
-
Beat cream cheese and sugar for the cheesecake layer until smooth. Add eggs and vanilla.
-
Pour the cheesecake mixture over the baked brownie and bake for 30 minutes.
-
For the topping, cook evaporated milk, sugar, egg yolks, butter, and vanilla until thickened. Stir in coconut and pecans. Spread over the cheesecake layer and bake for an additional 15 minutes.
