German Chocolate Cheesecake |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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From the Southern Living Comfort Food Cookbook. The cheesecake will need to cool for 8 hours after baking. Ingredients:
1 cup chocolate wafer crumbs |
2 tablespoons sugar |
3 tablespoons butter or 3 tablespoons margarine, melted |
3 (8 ounce) packages cream cheese, softened |
3/4 cup sugar |
1/4 cup cocoa |
2 teaspoons vanilla extract |
3 large eggs |
1/3 cup evaporated milk |
1/3 cup sugar |
1/4 cup butter or 1/4 cup margarine |
1 large egg, lightly beaten |
1/2 teaspoon vanilla extract |
1/2 cup chopped pecans |
1/2 cup flaked coconut |
Directions:
1. Stir together first 3 ingredients; press into bottom of a 9-inch springform pan.
2. Bake at 325° for 10 minutes. Cool.
3. Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Pour into prepared crust.
4. Bake at 350° for 35 minutes. Loosen cake from pan; cool. Chill 8 hours.
5. Stir together evaporated milk and next 4 ingredients in a saucepan. Cook over medium heat, stirring constantly, 7 minutes. Stir in pecans and coconut; spread over cheesecake.
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