Two Delicious Layers

The brownie layer is made with a box of German Chocolate cake mix with a few pecans and some shredded coconut added in for more German chocolate goodness. With only 4 ingredients in the cheesecake layer, this delicious dessert is simple to make but looks super impressive once dressed up with some whipped cream, grated chocolate, and toasted coconut.

Close-up of German Chocolate Cheesecake Brownie

I love the combination of chocolate on the bottom and cheesecake on top. As a child I hated coconut, but I have really became a fan of it in the last few years. I’ve always liked the flavor, and I’ve loved coconut milk (the thick, creamy kind) for many years. But I had always struggled with the texture of shredded coconut. Somehow, I made myself get used to it. I was missing out on too many good desserts otherwise!

If you’re a German Chocolate lover, check out these German Chocolate Bars. They are gooey, with lots of caramel flavor and a buttery shortbread crust.

Equipment Needed

9×13-inch Baking Dish– metal is best for baking. You can use glass but you may need to increase the baking time slightly.
Hand-Held or Stand Electric Mixer

German Chocolate Cheesecake Brownies Recipe Tips

Be sure to let the cream cheese sit out for a good while to soften or it will be lumpy when you beat it.
To toast the coconut, put the desired amount in a nonstick skillet and cook over medium heat, stirring frequently until browned.
Leftovers will keep in the refrigerator for 3 to 5 days.