German Chocolate Cheesecake

German Chocolate Cheesecake Crust:

1 cup chocolate cookie crumbs

3 tablespoons melted butter

2 tablespoons granulated sugar

Preheat oven to 325 degrees. Combine the crumbs, butter and sugar and press firmly into the bottom of a 9 inch spring form pan. Bake at 325 degrees for 10 minutes and set aside to cool.

Filling:

3 (8 ounce) packages of cream cheese, softened

3 eggs at room temperature

3/4 cup granulated sugar

1/4 cup cocoa

2 teaspoons vanilla

Increase oven temperature to 350 degrees. With electric mixer on medium speed, combine the cream cheese, sugar, cocoa and vanilla until well blended. Add the eggs, one at a time and blending well after each addition. Pour over the crust.

Bake at 350 degrees for 35 minutes and remove from the oven. Loosen cake from the pan with a sharp knife but don't remove the rim. Cool to room temperature. Refrigerate for at least four hours and remove rim from the pan. Top chilled cheesecake with the following mixture:

Topping:

1/3 cup sugar

1/3 cup evaporated milk

1/4 cup butter

1 slightly beaten egg

1 teaspoon vanilla

1/2 cup chopped pecans

1/2 cup flaked coconut

Combine all of the above ingredients except for the nuts and coconut. Stir the ingredients in a saucepan over medium heat until thickened. (Stir constantly). Stir in the pecans and coconut and allow to cool. Spread over the chilled cheesecake before serving.

Serves 12.

German Chocolate Cheesecake-->Chocolate Cheesecake Recipes