German Chocolate Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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GERMAN CHOCOLATE CHEESECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cullen Estate in Temple, Texas in 1984. Ingredients:
2 tablespoons granulated sugar |
3 tablespoons butter melted |
8 ounces cream cheese softened |
16 ounces cream cheese softened |
3/4 cup granulated sugar |
1/4 cup cocoa |
2 teaspoons vanilla extract |
3 large eggs |
1/3 cup evaporated milk |
1/3 cup granulated sugar |
1/4 cup butter |
1 large egg lightly beaten |
1/2 teaspoon vanilla extract |
1/2 cup chopped pecans |
1/2 cup flaked coconut |
Directions:
1. Stir together sugar, butter and 8 ounces of cream cheese then press into bottom of spring form pan.
2. Bake at 325 for 10 minutes then cool.
3. Beat reamining cream cheese, sugar, cocoa and vanilla until blended.
4. Add eggs 1 at a time beating just until blended after each addition,
5. Pour into prepared crust then bake at 350 for 35 minutes.
6. Loosen cake from pan and cool then chill at least 8 hours.
7. Stir together evaporated milk, sugar, butter, egg and vanilla extract in saucepan.
8. Cook over medium heat stirring constantly for 7 minutes.
9. Stir in pecans and coconut then spread over cheesecake.
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