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German Chocolate Cheesecake

 German Chocolate Cheesecake
"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.
16 ServingsPrep: 15 min. Bake: 1-1/4 hours + cooling


  • 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
  • 1 cup sugar
  • 1 cup evaporated milk
  • 1/2 cup butter, cubed
  • 3 egg yolks, lightly beaten
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups flaked coconut
  • 1 cup chopped pecans


  • 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

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German Chocolate Cheesecake (continued)

Directions (continued)

  • 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.