My jaw DROPPED when I first saw this German Chocolate Brownie Cheesecake. It’s basically three of the best desserts EVER smashed into one glorious creation! Seriously, if you’re looking to impress (or just seriously indulge yourself), this is it.
Imagine this: a fudgy, decadent brownie base, then a creamy, smooth cheesecake layer, all topped with a gooey, coconut-pecan German chocolate frosting. Every single bite is a symphony of textures and rich flavors. It’s the kind of dessert that makes everyone go silent with pure happiness.
Here’s how to make this showstopper:
**For the Brownie Base:**
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½ cup unsalted butter, melted
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* 1 cup granulated sugar
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* 2 large eggs
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* ½ cup all-purpose flour
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* ⅓ cup unsweetened cocoa powder
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* ¼ teaspoon salt
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* ½ teaspoon baking powder
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* 1 teaspoon vanilla extract
**For the Cheesecake Layer:**
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1 (8-ounce) package cream cheese, softened
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* ¼ cup granulated sugar
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* 1 large egg yoke
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* ½ teaspoon vanilla extract
**For the German Chocolate Frosting:**
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½ cup unsalted butter
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* ¾ cup packed light brown sugar
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* ¼ cup evaporated milk
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* 2 large egg yolks
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* 1 teaspoon vanilla extract
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* ½ cup chopped pecans
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* ½ cup shredded sweetened coconut
**Let’s Make Magic Happen:**
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**Brownie Base:** Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan. In a bowl, whisk together the melted butter and sugar until combined. Beat in the eggs one at a time. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the vanilla. Spread the brownie batter evenly into the prepared pan.
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2. **Cheesecake Layer:** In a medium bowl, beat the softened cream cheese and sugar until smooth. Beat in the egg yolk and vanilla extract until just combined. Gently spoon or spread the cheesecake mixture over the brownie batter.
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3. **Bake:** Bake for 30-35 minutes, or until the cheesecake is set but still slightly jiggly in the center. The brownie edges should look cooked through.
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4. **Cool:** Let the cheesecake cool completely in the pan on a wire rack. Then, cover and refrigerate for at least 2 hours (or overnight is even better!) to allow it to firm up.
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5. **German Chocolate Frosting:** While the cheesecake is chilling, make the frosting. In a saucepan over medium heat, combine the butter, brown sugar, and evaporated milk. Bring to a boil, stirring constantly. Cook for 2-3 minutes until slightly thickened. Remove from heat and whisk in the egg yolks one at a time. Return to low heat and cook, stirring constantly, for another 2-3 minutes until thickened. Stir in the vanilla extract, pecans, and coconut.
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6. **Frost and Serve:** Once the cheesecake is chilled and firm, spread the warm German chocolate frosting evenly over the top. Cut into squares and prepare for pure bliss!
This is honestly a game-changer for any special occasion, or, let’s be real, a Tuesday. The combination of rich chocolate, creamy cheesecake, and that sweet, nutty topping is just divine. You *have* to try this