German Chocolate Cheesecake
Taste of Home
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"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.
SERVINGS: 16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 1-1/4 hours + cooling
Ingredients:
- 1 package (18-1/4 ounces) German Chocolate cake mix
- 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.