German Chocolate Cheesecake |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 16 |
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For all you who, like me, love cheesecake but aren't that great at making it, this one is for us. (I recommend making this a day or two in advance, since the flavours are definitely better after the day it's made. Ingredients:
1 (18 1/4 ounce) package german chocolate cake mix |
2 (8 ounce) packages cream cheese, softened |
1 1/2 cups sugar |
4 eggs, lightly beaten |
1 cup sugar |
1 cup evaporated milk |
1/2 cup butter, cubed (or margarine) |
3 egg yolks, beaten |
1 teaspoon vanilla (or vanilla extract) |
1 1/2 cups flaked coconut |
1 cup pecans, chopped |
Directions:
1. Prepare cake batter according to package directions; set aside.
2. In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed, just until combined.
3. Pour half the cake batter into a greased 9x13 pan; gently pour cream cheese mixture over batter. Gently spoon remaining batter over top, spreading to edge of pan.
4. Bake at 325F for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour.
5. FROSTING: Combine sugar, milk, butter, and egg yolks in a heavy saucepan. Cook and stir over medium-low heat until thickened.
6. Remove from heat, stir in vanilla and fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake.
7. Refrigerate leftovers.
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