German Chocolate Cheesecake #1
Why I Love This Recipe
Ingredients You'll Need
1 pkg. (18.25 oz.) German chocolate cake mix
2 pkgs. (8 oz. each) cream cheese, softened
1-1/2 cups sugar
4 eggs, lightly beaten
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cubed
3 egg yolks
1 teaspoon vanilla extract
1-1/2 cups flaked coconut
1 cup chopped pecans
Prepare cake batter according to package directions; set aside. In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined.
Pour half of the cake batter into a greased 9x13 baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan. Bake at 325ºF for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour.
For frosting, combine sugar, milk, butter and egg yolks in a heavy saucepan. Cook and stir over medium-low heat until thickened and a thermometer reads 160ºF. Remove from the heat. Stir in vanilla; fold in
coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.