German chocolate cheesecake

German chocolate cheesecake

Ingredients/Components

• sugar
• eggs - 4 item
• chopped pecans - 3/4 c
• pkg - 1 1/2
• vanilla extract - 1 tsp
• salt - 1/4 tsp
• evaporated milk - 1/4 c
• flaked coconut - 3/4 c
• butter or margarine, melted - 1/4 c
• plus 2 Tbsp - 1/4 c
• cake flour - 3 Tbsp
• pecan halves optional - 1 item
• toasted coconut optional - 1 item
• Topping recipe follows - 1 item
• chocolate curl optional - 1 item
• Press into bottom and 1 3/4-inches up sides of a 9-inch spring-form pan, and set aside

How to make german chocolate cheesecake:

Combine wafer crumbs and butter, mixing well. Press into bottom and 1 3/4-inches up sides of a 9-inch spring-form pan, and set aside.

Beat cream cheese at medium speed of an electric mixer until light and fluffy. Gradually add sugar, flour and salt, mixing well. Add eggs, one at a time, beating well after each addition. Add chocolate, milk and vanilla; mix well. Spoon into prepared pan; bake at 325° for 1 hour.

Remove from oven; cool 15 minutes. Loosen sides of cheesecake from pan with spatula. Cool 30 minutes; remove sides of pan. Spread with topping, leaving about 1-inch of cheesecake showing around outside edge. Cover and chill 8 hours. Garnish with toasted coconut, pecan halves and chocolate curl, if desired. Yields 10 to 12 servings.Topping:2 tsp. cornstarch1/4 c. sugar2/3 c. evaporated milk1/4 c. butter or margarine, melted3/4 c. chopped pecans3/4 c. flaked coconut1 tsp. vanilla extract Combine cornstarch and sugar in a saucepan. Gradually add milk and butter. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove from heat; stir in pecans, coconut and vanilla. Cool. Yields 1 1/3 cups.

Recipe categories: Cheesecake, Desserts, Fruit.