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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.
  • Total Time
    Prep: 15 min. Bake: 1-1/4 hours + cooling
  • Makes
    16 servings

Ingredients

  • 1 package German Chocolate cake mix (regular size)
  • 2 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar
  • 4 large eggs, lightly beaten
  • FROSTING:
  • 1 cup sugar
  • 1 cup evaporated milk
  • 1/2 cup butter, cubed
  • 3 large egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 1-1/2 cups sweetened shredded 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 13x9-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 in 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.
Nutrition Facts
1 piece: 615 calories, 37g fat (16g saturated fat), 165mg cholesterol, 461mg sodium, 66g carbohydrate (52g sugars, 2g fiber), 8g protein.

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