Creamy German Chocolate Brownie Cheesecake
German Chocolate Brownie Cheesecake combines a chocolate cookie crust, ultra rich chocolate cheesecake filling, and classic coconut pecan frosting in one impressive layered dessert.
Ingredients
For the Chocolate Cookie Crust
- 2 cups chocolate wafer cookies or Oreo crumbs about 24 cookies filling removed
- 6 tablespoons unsalted butter melted
- 3 tablespoons granulated sugar
- Pinch of salt
For the Chocolate Cheesecake Filling
- 4 packages 8 oz each cream cheese softened
- 1 cup granulated sugar
- 1 cup sour cream room temperature
- 1 teaspoon pure vanilla extract
- 4 large eggs room temperature
- 8 ounces semi sweet or German sweet baking chocolate melted
- 2 tablespoons unsweetened cocoa powder
- ¼ cup heavy cream
For the German Chocolate Topping
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks lightly beaten
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans toasted
Optional Garnishes
- Melted chocolate drizzle
- Whipped cream
- Toasted coconut flakes
- Whole pecan halves
Instructions
- Preheat 325°F; crush cookies, mix with butter, sugar, salt; press into pan and bake 10 minutes.
- Beat cream cheese smooth; mix in sugar, sour cream, vanilla.
- Add eggs one at a time; mix in chocolate, cocoa, cream; pour into crust.
- Bake in water bath 60–70 minutes; cool in oven 1 hour; chill 6 hours.
- Cook evaporated milk, sugar, yolks, butter 10 minutes; stir in vanilla, coconut, pecans; cool.
- Remove cheesecake; spread topping; add drizzle or whipped cream.