German Chocolate Cheesecake
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|1 pkg||german chocolate cake mix|
|2 pkg||(8 ounces) cream cheese, softened|
|1 1/2 c||sugar|
|4||eggland's best eggs, lightly beaten|
|1 c||evaporated milk|
|1/2 c||butter, cubed|
|3||eggs yolks, lightly beaten|
|1 tsp||vanilla extract|
|1 1/2 c||flaked coconut|
|1 c||chopped pecans|
El Dorado, AR (pop. 18,884)
Member Since Oct 2012
One of my friends from my hometown of El Dorado AR shared this recipe on Facebook. I had to try it. I love German Chocolate Cake and Cheesecake so when I saw this combination I knew it would be the best of both worlds! This was really easy to prepare believe me if I did it anybody can. It was tasty!!!
Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smoothh. 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.