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
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