German Chocolate Cheesecake
1 C. chocolate wafer crumbs
2 T. sugar
3 T. butter, melted
3 (8 oz.) packages cream cheese, softened
3/4 C. sugar
1/4 C. cocoa
2 t. vanilla extract
3 large eggs
1/3 C. evaporated milk
1/3 C. sugar
1/4 C. butter
1 large egg, lightly beaten
1/2 t. vanilla extract
1/2 C. chopped pecans
1/2 C. flaked coconut
Stir together first 3 ingredients; press into bottom of a 9-inch springform pan.
Bake at 325°F for 10 minutes. Cool.
Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just
until blended after each addition. Pour into prepared crust.
Bake at 350°F. for 35 minutes. Loosen cake from pan; cool. Chill 8 hours.
Stir together evaporated milk and next 4 ingredients in a saucepan. Cook over medium heat, stirring constantly, 7 minutes. Stir in
pecans and coconut; spread over cheesecake.
Yield: 12 servings.