German Chocolate Cheesecake

German Chocolate Cheesecake

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  • Prep Time


  • Total Time


  • Servings



  • 1

    package (18-¼ ounces) German Chocolate cake mix

  • 2

    packages (8 ounces each) cream cheese, softened

  • 1-½

    cups sugar

  • 4

    eggs, lightly beaten


  • 1

    cup sugar

  • 1

    cup evaporated milk

  • ½

    cup butter, cubed

  • 3

    egg yolks, lightly beaten

  • 1

    teaspoon vanilla extract

  • 1-½

    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 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.


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