Sunday, May 2, 2010

German Chocolate Cheesecake...& Some COOL News!!!

I'll start off with some really AWESOME news! I will be guest blogging for the FIRST time on Miss Crafty Pants!!! I am so excited!!! I will be guest blogging there this upcoming Tuesday. 

Now, to the recipe! I am a follower of Mommy's Kitchen, and I came across this recipe one day while browsing her blog. I knew I HAD to make it. My 2 favorite cakes are Red Velvet and German Chocolate. Also because I had coconut that I was wanting to use. This cheesecake is really decadent and YUMMY! Do NOT even take ONE bite of this if you are watching what you eat or on on a I SHOULD be.  I mean look at it. Does it look like it is healthy? I don't even think it should look! Only thing I was disappointed about was having to wait SO long to eat it...haha! It takes a little over an hour to bake + chill time. So, this isn't a quick dessert.

  • 1 package (18¼ oz) German Chocolate cake mix
  • 2 packages (8 oz each) cream cheese, softened
  • 1½ cups sugar
  • 4 eggs, lightly beaten
  • 1 cup granulated sugar
  • 1 cup evaporated milk
  • ½ cup butter, cubed
  • 3 egg yolks, lightly beaten
  • 1 tsp vanilla extract
  • 2½ cups flaked coconut
  • 1½ cups chopped pecans

1. Prepare cake batter according to package directions; set aside.
2. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined.
3. 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.
4.  Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean.
5. Cool on a wire rack (in pan) for 1 hour.
6. 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.
7. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers. 



  1. WOW! Those look soooo good. I am so excited to have you guest blog!!!! EVERYONE needs to know about you and these delicious recipes!

  2. Thank you! I am SUPER excited. I have a special recipe I did tonight just for the guest blog! =)

  3. This was so decadent! I'm not one for German Chocolate Cake or Cheesecake ... and to be honest... I really liked it. Thanks so much for sharing! Love ya, Mom