Ingredients:
Brownie Base
½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
Cheesecake Layer
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
½ cup sour cream
1 teaspoon vanilla extract
German Chocolate Topping
½ cup evaporated milk
½ cup brown sugar
2 egg yolks
¼ cup unsalted butter
1 teaspoon vanilla extract
¾ cup sweetened shredded coconut
½ cup chopped pecans
Instructions:
Step 1: Prepare the Brownie Base
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, whisk melted butter and sugar until smooth. Add eggs and vanilla, mixing well. Stir in cocoa powder, flour, and salt until just combined. Pour batter into the prepared pan and spread evenly.
Bake for 15 minutes. Remove from oven and set aside while preparing the cheesecake layer.
Step 2: Make the Cheesecake Layer
In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing on low speed. Blend in sour cream and vanilla until fully incorporated.
Pour cheesecake batter gently over the partially baked brownie base. Smooth the top.
Bake for 45–50 minutes, or until the center is just set and slightly jiggly. Turn off oven, crack the door slightly, and allow cheesecake to cool inside for 30 minutes. Remove and cool completely at room temperature, then refrigerate for at least 2 hours.
Step 3: Prepare the German Chocolate Topping
In a saucepan over medium heat, whisk evaporated milk, brown sugar, egg yolks, and butter. Cook, stirring constantly, until thickened (about 8–10 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Let cool slightly.
Step 4: Assemble
Spread the cooled German chocolate topping evenly over the chilled cheesecake. Refrigerate for at least 1 more hour before serving.
Serving Tips
- Slice with a sharp knife wiped clean between cuts for neat layers
- Serve chilled or slightly softened at room temperature
- Pairs well with coffee or a scoop of vanilla ice cream
Storage
Store covered in the refrigerator for up to 5 days. This cheesecake also freezes well for up to 2 months.
Prep Time
30 minutes
Bake Time
1 hour 10 minutes
Cooling + Chilling
3–4 hours
Servings
12 slices