For all you who, like me, love cheesecake but aren’t that great at making it, this German Chocolate Cheesecake is for us! A cake/cheesecake combination with a most delicious frosting. This is a great cake!
I love the texture of this cake with the cream cheese filling. The icing is super great too.
I recommend making this a day or two in advance, since the flavors are definitely better after the day it’s made.
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German Chocolate Cheesecake
Ingredients
- 1 18 1/4 ounce package German chocolate cake mix
- 2 8 ounce packages cream cheese, softened
- 1 1/2 cups sugar
- 4 eggs lightly beaten
Frosting
- 1 cup sugar
- 1 cup evaporated milk
- 1/4 cup butter cubed (or margarine)
- 3 egg yolks beaten
- 1 teaspoon vanilla or vanilla extract
- 1 1/2 cups flaked coconut
- 1 cup pecans chopped
Instructions
- Prepare cake batter according to package directions; set aside.
- In a small mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs; beat on low speed, just until combined.
- Pour half the cake batter into a greased 9x13 pan; gently pour cream cheese mixture over batter. Gently spoon remaining batter over top, spreading to edge of pan.
- Bake at 325F for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour.
- Frosting: Combine the sugar, milk, butter, and egg yolks in a heavy saucepan. Cook and stir over medium-low heat until thickened.
- Remove from heat, stir in the vanilla and fold in the coconut and pecans. Cool until the frosting reaches spreading consistency. Frost cooled cake.
Recipe Notes
Refrigerate leftovers.
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Recipe based on one by Swan Valley Tammi
Photo by Danny’s Wife 😀