Ingredients
1 c butter
4 oz semi-sweet chocolate
1 3/4 c granulated sugar
4 lg eggs
7/8 c all-purpose flour
1/8 c coconut flour
1 tsp vanilla extract
1/2 tsp salt
CHEESECAKE
16 oz cream cheese
2 lg eggs
1/2 c sugar
1/2 c semi-sweet mini chocloate chips
1/4 c coconut
1/2 tsp vanilla extract
CHOCOLATE GANACHE
1/2 c heavy cream
4 oz semi-sweet baking chocolate
GERMAN CHOCOLATE FROSTING
1 c granulated sugar
1 c evaporated milk
1/2 c butter
3 lg egg yolks
1 tsp vanilla extract
2 c coconut
1 1/2 c pecans, chopped
Directions
1. Preheat oven to 350. Grease or spray with nonstick cook spray a 12″ springform pan.
2. In a heavy saucepan over medium heat, melt butter and chocolate. Remove from heat.
3. Beat sugar and eggs in a large bowl until well mixed.
4. Add the flours, extract, and salt to the sugar/egg mixture. Mix until well blended.
German Chocolate Cheesecake
5. Add melted chocolate to the batter. Mix until well blended. Pour into prepared pan.
6. Bake at 350 F for 20-25 min.
7. While the brownie layer is baking, prepare cheesecake. Blend cream cheese, eggs, and sugar in a large bowl.
8. Add chips, coconut, and vanilla extract. Stir to mix. Set aside.
9. Remove the brownie layer from the oven. Spoon cheesecake mixture over hot brownie. Smooth with an offset spatula.
10. Return cheesecake-topped brownie to oven. Bake an additional 15-18 min or just until the cheesecake is slightly “tacky” on top.
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. Can place in the fridge to speed up the process.
12. Chocolate Ganache: After the cheesecake-topped brownie has cooled to the touch, prepare the ganache. Heat heavy cream on the stovetop but do not allow it to boil.
13. Add chocolate and stir until melted. Remove from heat. Allow to cool for 15-18 min.
14. Pour over cooled cheesecake-topped brownie. Return to fridge. Allow to cool while frosting is prepared.
15. German Chocolate Frosting: Add sugar, evaporated milk, and butter to a heavy saucepan. Cook over medium heat until light caramel color and thick (coats back of a clean metal spoon).
16. TURN HEAT TO LOW, add lightly beaten egg yolks. Stir and allow to cook for 1-2 min. Remove from heat.
17. Add extract, coconut, and chopped pecans. Allow to cool for 20-25 min or until spreading consistency.
18. Pour/spread frosting over ganache cheesecake-topped brownie. Return the finished product to the fridge. When ready to serve, remove the sides from the springform pan.
