German Chocolate Cheesecake

READY IN: 1hr 40mins
Recipe by Swan Valley Tammi

For all you who, like me, love cheesecake but aren't that great at making it, this one is for us! A cake/cheesecake combination from Taste of Home with a most delicious frosting. (I recommend making this a day or two in advance, since the flavours are definitely better after the day it's made.)

Top Review by DACIA

Great recipe but I made a chocolate cheesecake filling instead just to change it up. I have made the recipe as stated so its a great way to get a cheesecake without the long wait a traditional cheescake will take to make.

Ingredients Nutrition

Directions

  1. Prepare cake batter according to package directions; set aside.
  2. In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed, just until combined.
  3. 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.
  4. 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.
  5. FROSTING: Combine sugar, milk, butter, and egg yolks in a heavy saucepan. Cook and stir over medium-low heat until thickened.
  6. Remove from heat, stir in vanilla and fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake.
  7. Refrigerate leftovers.

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