If you like German chocolate cake...then
you will love this cheesecake!
German Chocolate
Cheesecake
1 cup chocolate wafer crumbs
2 tablespoons granulated sugar
3 tablespoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
1/4 cup unsweetened baking cocoa
2 teaspoons vanilla extract
3 large eggs
1/3 cup evaporated milk
1/3 cup granulated sugar
1/4 cup butter or margarine
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup sweetened flaked coconut
- Stir together first 3 ingredients; press
into bottom of a 9-inch springform pan.
- Bake at 325°F (160°C) for 10 minutes.
Cool.
- Beat cream cheese and next 3 ingredients
at medium speed with an electric mixer until blended. Add eggs,
1 at a time, beating just until blended after each addition.
Pour into prepared crust.
- Bake at 350°F
(175°F) (175*) for 35 minutes.
Loosen cake from pan; cool. Chill 8 hours.
- Stir together evaporated milk and next
4 ingredients in a saucepan. Cook over medium heat, stirring
constantly, 7 minutes. Stir in pecans and coconut; spread over
cheesecake.
Makes 12 servings.
