German Chocolate Cheesecake


"make sure to let everything cool completely before frosting."
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Original recipe yields 16 servings

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  • Prep

  • Cook

  1. •Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined.
  2. • Pour half of the cake batter into a greased 13-in. x 9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan.
  3. • Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour.
  4. • For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon.
  5. • Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.


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