German Chocolate Cheesecake Recipe

German Chocolate Cheesecake Recipe photo by Taste of Home

Read reviews (17)

Rate recipe

"My daughter requests this as her birthday cake, and I take it to potlucks, church dinners or any time the dessert is my responsibility," says Kathy Johnson of Lake City, South Dakota.

[X]

Rate German Chocolate Cheesecake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

German Chocolate Cheesecake Recipe

Prep: 15 min. Bake: 1-1/4 hours + cooling

Yield: 16 Servings

15 75 90

Ingredients

1 package German Chocolate cake mix (regular size)
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
4 eggs, lightly beaten
FROSTING:
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cubed
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups flaked coconut
1 cup chopped pecans

Directions

Prepare cake batter according to package directions; set aside. In a small 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 13-in. x 9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan.
Bake at 325° 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, in a heavy saucepan, combine the sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon.
Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers. Yield: 16 servings.

Originally published as German Chocolate Cheesecake in Taste of Home August/September 2004, p5