german chocolate cheesecake

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How To Make german chocolate cheesecake?

    • Preparing a springform pan.
      1.Preheat oven to 350 degrees F. Grease or spray a 12″ springform pan.
    • Melting butter and chocolate.
      2.To make the brownie base, melt butter and chocolate in a heavy saucepan over medium heat. Remove from heat and set aside.
    • Beat sugar and eggs.
      3.Beat sugar and eggs in a large bowl until well blended.
    • Add the flours, extract, and salt to egg mixture.
      4.Add the flours, vanilla, and salt to the sugar/egg mixture. Mix until well blended.
    • Melted chocolate added to batter and poured into springform pan.
      5.Add the melted chocolate to the batter. Mix until well blended. Pour into prepared pan.
    • Baking the brownie layer.
      6.Bake for 20-25 min.
    • Cream cheese, eggs, and sugar in a large bowl.
      7.While the brownie layer is baking, prepare the cheesecake. Blend the cream cheese, eggs, and sugar in a large bowl.
    • Add chips, coconut, and vanilla extract.
      8.Add the chocolate chips, coconut, and vanilla. Stir to mix. Set aside.
    • Cheesecake layer spread over baked brownie layer.
      9.Remove the brownie layer from the oven. Spoon the cheesecake mixture over the hot brownie. Smooth with an offset spatula.
    • Baking the cheesecake layer.
      10.Return the cheesecake-topped brownie to the oven. Bake an additional 15-18 min or until the cheesecake is just slightly “tacky” on top.
    • Completely cooling the cheesecake layer.
      11.Remove the springform pan to a wire rack to cool for 1-2 hours. DO NOT REMOVE THE SIDES FROM SPRINGFORM PAN UNTIL READY TO SERVE.
    • Heating heavy cream.
      12.After the cheesecake-topped brownie has cooled to the touch, prepare the ganache. Heat the heavy cream on the stovetop, being careful to not allow it to boil.
    • Stirring in chocolate to melt.
      13.Add the chocolate and stir until melted. Remove from the heat and allow the mixture to cool for about 15 minutes.
    • Chocolate ganache poured over the cooled cheesecake.
      14.Pour the ganache over the cooled cheesecake-topped brownie. Return it to the fridge. Then prepare the frosting.
    • Cooking sugar, evaporated milk, and butter.
      15.Add the sugar, evaporated milk, and butter to a heavy saucepan. Cook over medium heat until the mixture is a light caramel color and thick (coats the back of a clean metal spoon).
    • Slowly adding eggs.
      16.Reduce the heat to low, add the lightly beaten egg yolks, and stir. Allow to cook for 1-2 minutes. Remove from heat.
  • Add extract, coconut, and chopped pecans.
    17.Add the vanilla, coconut, and chopped pecans. Allow to cool for 20-25 minutes or until it becomes a spreading consistency.
  • Pecan frosting spread over the cooled ganache.
    18.Pour/spread the frosting over the ganache cheesecake-topped brownie. Return the finished product to the fridge. When ready to serve, remove the sides from the springform pan before slicing.
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