German Chocolate Cheesecake

This is heaven on a plate. I love German Chocolate Cake and Cheesecake. Combine the two and you have got something I'm going to savor for life! This is one of my favorite desserts now! I found the recipe when I was pregnant and have saved it for when I wasn't constantly nauseous! I'm so glad I did because it was scrumptious! The recipe came from Mommy's Kitchen.

German Chocolate Cheesecake

CAKE:

1 package german chocolate cake mix

CREAM CHEESE FILLING:

2 packages (8 ounces each) cream cheese, softened

1-1/2 cups granulated sugar

4 eggs, lightly beaten

FROSTING:

1 cup granulated sugar

1 cup evaporated milk

1/2 cup butter, cubed (not margarine)

3 egg yolks, lightly beaten

1 teaspoon vanilla extract

2-1/2 cups flaked coconut

1-1/2 cup chopped pecans

DIRECTIONS:

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. 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. 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. 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. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers. Yield: 16 servings