Thursday, September 24, 2009

German Chocolate Cheesecake - Tara Giordano

1 (18.25 ounce) package German chocolate cake mix
2 (8 ounce) packages 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, beaten
1 teaspoon vanilla extract
1 1/2 cups flaked coconut
1 cup chopped pecans

1.Prepare cake batter according to package directions; set aside. In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined.
2.Pour half of the cake batter into a greased 13-in. x 9-in. x 2-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan.
3.Bake at 325 degrees F for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour.
4.For frosting, combine sugar, milk, butter and egg yolks in a heavy saucepan. Cool and stir over medium-low heat until thickened and a thermometer reads 160 degrees F. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.

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