These German Chocolate Cheesecake Brownies pair a crunchy coconut-and-pecan crust made from German chocolate cake mix with a silky, vanilla-scented cream cheese layer for a richly textured bar. Finish with whipped cream, toasted coconut, and grated chocolate for contrast between tender filling and toasty topping.
They bake 25 to 30 minutes and are ready in about 45 minutes total, which makes them an ideal make-ahead dessert for potlucks, holiday tables, or weeknight treats—cut into squares and serve chilled or at room temperature.
Why You’ll Love These Bars
Quick to assemble and easy to transport, these bars deliver the classic German chocolate flavor without the fuss of a from-scratch crust. The cake-mix base gives crisp coconut texture while the cheesecake layer stays creamy and not-too-sweet—perfect for feeding a crowd.
Simple to make and easy to portion, these bars are a potluck winner that travel and store well.
How to Make the Bars
- Preheat oven to 350 degrees.
- In a medium bowl, combine cake mix, coconut, pecans, melted butter, and 1 egg. Use a fork to combine until crumbly. Mixture will be dry. Press into the bottom of a 9X13-inch pan. Set aside.
- In a mixing bowl, combine cream cheese, sugar, remaining 2 eggs, and vanilla.
- Beat at medium speed with a mixer until smooth. Spread over cake mix layer.
- Bake 25 to 30 minutes, until center is set. Let cool completely. Cut into squares and garnish with whipped cream, toasted coconut, and grated chocolate.
Get a Firm Crust
The dry cake-mix mixture will look crumbly before you press it; that’s intentional—pressing compresses those crumbs into a crisp, cohesive crust.
Firm, even pressure creates a uniform base that holds the cheesecake layer and slices neatly after baking.
- Press the mixture evenly into the 9×13-inch pan using the flat bottom of a measuring cup or a small bowl for consistent pressure.
- Work from the center toward the edges so the crust is the same thickness across the pan.
- If the mixture seems too loose in spots, press those areas again to compact the crumbs before adding the filling.
Clean Slices Every Time
Cooling completely is key for neat squares—warm filling will smear when you cut it. For the cleanest edges, chill the pan briefly before slicing.
A hot, wiped knife makes each cut smooth and tidy without tearing the cheesecake layer.
- Let the bars cool to room temperature, then refrigerate for about ~2 hours if you want very clean slices.
- Run a sharp knife under hot water, wipe it dry, and slice in a single smooth motion; wipe the blade between cuts.
- Use a thin metal spatula to lift squares from the pan to preserve edges.
Tips for Success
Use softened cream cheese: Soften cream cheese to room temperature before beating to ensure a lump-free, silky filling—cold cream cheese will not beat smooth.
Watch the center: Bake 25 to 30 minutes and remove when the center is set but still slightly jiggly—it will firm as it cools to avoid cracks in the cheesecake layer.
Make garnish easy: Toast the coconut in a dry skillet until golden and keep grated chocolate ready so you can garnish just before serving for best texture and appearance.
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Frequently Asked Questions
Make-Ahead & Storage
These bars are excellent for prepping a day ahead—bake, cool, and refrigerate, then garnish just before serving for the freshest presentation.
Leftovers will keep in the refrigerator for 3 to 5 days.
German Chocolate Cheesecake Brownies
Equipment
- 9×13-inch baking dish
- Hand-Held Mixer
Ingredients
Ingredients
- 1 box German chocolate cake mix (15.25-ounce)
- 3/4 cup sweetened flaked coconut
- 1/2 cup pecans finely chopped
- 6 tablespoons butter melted
- 3 large eggs divided
- 2 packages cream cheese (8-ounce), softened
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- Whipped cream toasted coconut and grated chocolate for garnish
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, combine the German chocolate cake mix, sweetened flaked coconut, finely chopped pecans, melted butter, and 1 egg; use a fork to mix until crumbly, then press the mixture evenly into the bottom of a 9×13-inch pan and set aside.
- In a mixing bowl, combine the cream cheese, sugar, the remaining 2 eggs, and vanilla extract.
- Beat the cream cheese mixture at medium speed with a hand-held mixer until smooth, then spread it evenly over the cake mix layer.
- Bake 25 to 30 minutes, until the center is set. Let cool completely, then cut into squares and garnish with whipped cream, toasted coconut, and grated chocolate.