A delightful twist on the classic German Chocolate Cheesecake, these bars are perfect for any occasion.
Preheat your oven to 325°F (165°C) and grease a 9x13-inch baking pan.
Greasing the pan ensures easy removal of the bars after baking.
Prepare the chocolate cake batter according to the package instructions and set aside.
Use a whisk to ensure the batter is smooth and lump-free.
In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing until just combined.
Avoid overmixing to prevent air bubbles in the cheesecake layer.
Pour half of the chocolate cake batter into the prepared pan. Gently spread the cheesecake mixture over the batter. Top with the remaining cake batter, spreading it evenly.
Use a spatula to spread the layers evenly for a uniform bake.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a wire rack for 1 hour.
Check for doneness by inserting a toothpick into the center; it should come out clean.
In a saucepan, combine the brown sugar, butter, egg yolks, and evaporated milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla, coconut flakes, and pecans.
Stir constantly to prevent the mixture from sticking to the pan.
Once the cake has cooled, spread the frosting evenly over the top. Slice into bars and serve.
Allow the frosting to cool slightly before spreading for easier application.
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