German Chocolate Brownie Cheesecake
This dessert joins a fudgy brownie and a creamy cheesecake with coconut and pecans on top.
introduction
This German Chocolate Brownie Cheesecake is rich and easy to make. It starts with a brownie base and has a soft cream cheese layer with coconut and pecans. If you like chocolate and cheesecake, you will enjoy this blend. For another chocolate-cheesecake treat, try this chocolate chip cheesecake cookies recipe for a simple snack.
why make this recipe
- It mixes two favorite desserts in one dish.
- You get brownie texture and creamy cheesecake in each bite.
- It uses common ingredients you may already have.
how to make German Chocolate Brownie Cheesecake
Preheat the oven and prepare a 9-inch springform pan. Make the brownie batter first and press it into the pan. Then beat the cream cheese with powdered sugar until smooth. Fold in chocolate chips, chopped pecans, and shredded coconut. Spread this over the brownie layer and bake until the center is set. Cool the cheesecake and chill it in the fridge for at least 4 hours so it becomes firm and slices clean.
Ingredients :
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup chocolate chips
- 1 cup chopped pecans
- 1 cup shredded coconut
Directions :
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a bowl, whisk the melted butter and granulated sugar until combined. Add eggs and vanilla; mix well.
- Stir in the flour and cocoa powder until just combined.
- Spread the brownie batter in the bottom of the prepared pan.
- In another bowl, beat cream cheese and powdered sugar until smooth. Fold in chocolate chips, pecans, and coconut.
- Spread the cream cheese mixture over the brownie base.
- Bake for 50-60 minutes, or until the center is set.
- Allow to cool, then refrigerate for at least 4 hours before serving.
how to serve German Chocolate Brownie Cheesecake
Slice the cheesecake with a warm knife for clean pieces. Serve chilled or at cool room temperature. Add whipped cream or a sprinkle of extra coconut and pecans on top. For a fruity side, serve with chocolate-covered cheesecake strawberries to make the plate look nice.
how to store German Chocolate Brownie Cheesecake
- Cover the pan or put slices in an airtight container.
- Keep in the fridge for up to 4 days.
- For longer storage, wrap slices well and freeze up to 2 months. Thaw in the fridge before serving.
tips to make German Chocolate Brownie Cheesecake
- Soften the cream cheese to avoid lumps.
- Do not overmix the brownie batter. Stir just until mixed.
- Let it cool fully before putting it in the fridge to avoid water in the pan.
- Use a warm, clean knife to cut neat slices. Wipe the knife between cuts.
variation (if any)
- Use dark chocolate chips for a deeper chocolate flavor.
- Swap pecans for walnuts or almonds.
- Add a thin layer of caramel between the brownie and cheesecake for extra sweetness.
- Make mini versions in muffin tins for single servings.
FAQs
Q: Can I use a regular cake pan instead of a springform pan?
A: Yes. Grease the pan well and line it with parchment for easier removal.
Q: Can I make this ahead for a party?
A: Yes. Make it a day before and keep it chilled. It will taste even better after resting.
Q: Can I skip the coconut or pecans?
A: Yes. You can leave them out or replace them with your favorite mix-ins.
Q: How do I know when the cheesecake is done?
A: The center should be mostly set with a slight jiggle. It will firm up while cooling.
Conclusion
For more ideas and a similar take on this dessert, see the recipe for German Chocolate Cheesecake Brownies on Spicy Southern Kitchen, and check the classic version at German Chocolate Cheesecake on Life, Love and Sugar.
Print
German Chocolate Brownie Cheesecake
A rich dessert that combines fudgy brownie and creamy cheesecake topped with coconut and pecans.
- Total Time: 90 minutes
- Yield: 12 servings 1x
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup chocolate chips
- 1 cup chopped pecans
- 1 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a bowl, whisk the melted butter and granulated sugar until combined. Add eggs and vanilla; mix well.
- Stir in the flour and cocoa powder until just combined.
- Spread the brownie batter in the bottom of the prepared pan.
- In another bowl, beat cream cheese and powdered sugar until smooth. Fold in chocolate chips, pecans, and coconut.
- Spread the cream cheese mixture over the brownie base.
- Bake for 50-60 minutes, or until the center is set.
- Allow to cool, then refrigerate for at least 4 hours before serving.
Notes
Slice with a warm knife for clean pieces. Serve chilled or at cool room temperature. Adding whipped cream or extra toppings can enhance presentation.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg
Keywords: brownie, cheesecake, dessert, German chocolate, coconut, pecans
