A rich, creamy cheesecake layered with decadent German chocolate cake flavors, coconut-pecan topping, and luscious chocolate drizzle!
Ingredients:
* 1 box German chocolate cake mix (plus ingredients on box)
* 3 (8 oz) packages cream cheese, softened
* 1 cup granulated sugar
* 3 large eggs
* 1 tsp vanilla extract
* 1 cup sweetened shredded coconut
* 1 cup chopped pecans
* 1 can (12 oz) evaporated milk
* 1 cup brown sugar
* 1/2 cup butter
* 1/2 cup semi-sweet chocolate chips (for drizzle)
Instructions:
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Prepare German chocolate cake batter according to package directions. Pour half the batter into the springform pan and bake for 15 minutes.
3. In a mixing bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then mix in vanilla. Pour over partially baked cake layer.
4. Top with remaining cake batter, spreading evenly.
5. Bake for about 60 minutes or until the center is set. Cool completely.
6. In a saucepan, combine evaporated milk, brown sugar, butter, coconut, and pecans. Cook over medium heat until thickened, about 10-12 minutes. Let cool slightly.
7. Spread coconut-pecan mixture over cooled cheesecake.
8. Melt chocolate chips and drizzle over the top. Chill for at least 4 hours before serving.
Pro Tip:
For perfect slices, warm your knife under hot water and wipe it clean between cuts — this keeps the cheesecake edges smooth and picture-perfect.
German Chocolate Cheesecake
