German Chocolate Cheesecake

Ingredients

• 8 1/2 oz. pkg chocolate wafers, crushed (about 1 1/2 c)
• 1/4 c. plus 2 tbsp. butter or margarine, melted
• 3 (8 oz.) pkg. cream cheese, softened
• 1 1/4 c. sugar
• 3 tbsp. cake flour
• 1/4 tsp. salt
• 4 eggs
• 4 oz. sweet baking chocolate, melted
• 1/4 c. evaporated milk
• 1 tsp vanilla extract
• Topping (recipe follows)
• 2 tsp cornstarch 1/4 c. sugar
• 2/3 c. evaporatedmilk
• 1/4 c. butter or margarine, melted
• 3/4 c. chopped pecans
• 3/4 c. flaked coconut
• 1 tsp vanilla extract

Directions

Combine wafer crumbs & butter, mixing well. Press into bottom & 1 1/4" up sides of a 9" springform pan, set aside.

Beat cream cheese with mixer till light & fluffy. Gradually add sugar, flour and salt, mixing well. Add eggs, one at a time, beating well after each. Add chocolate, milk & vanilla; mix well. Spoon into prepared pan; bake at 325 for 1 hour. Remove from oven, cool 15 min. Loosen sides from pan w/spatula. Cool 30 minutes; remove sides of pan. Spread w/toping, leaving about 1" of cheesecake showing around edge. Cover; chill 8 hours. Garnish w/Toasted coconut, pecan halves and/or chocolate curls.

Topping:
Combine cornstarch and sugar in a saucepan. Gradually add milk & butter. Cook over med. heat, stirring constantly. Remove from heat; stir in pecans, coconut & vanilla. Cool.

Submitted 6/13/05.
Source: Southern Livinig 1987
Submitted By: Ruth A. Burbage
burbage@pell.net
German Chocolate Cheesecake