German Chocolate Cheesecake

Besides red velvet cake, German Chocolate is my husbands fav. Cheesecake is my fav so this combines the best of both worlds. My kids licked their plates..and um so did Kyle ;)

This is TO DIE FOR!!!!!!!!!!!!! We had it warm but I bet its even better cool!




German Chocolate Cheesecake
INGREDIENTS
1 (18.25 ounce) package German chocolate cake mix
2 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
4 eggs, lightly beaten
1 tsp vanilla


FROSTING:
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cubed
3 egg yolks, beaten
1 teaspoon vanilla extract
1 1/2 cups flaked coconut
1 cup chopped pecans
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DIRECTIONS
Prepare cake batter according to package directions; set aside. In a small mixing 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. x 2-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter or until a toothpick inserted near the center comeover top; spread to edge of pan.
Bake at 350 degrees F for one hour until a toothpick comes out crumbly.




For frosting, combine sugar, milk, butter and egg yolks in a heavy saucepan. Cool and stir over medium-low heat until thickened and a thermometer reads 160 degrees F. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.