Comida Kraft
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German Chocolate Cheesecake

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What You Need

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Make It

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  • Prepare cake mix according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed until combined.
  • Pour half the cake batter into a greased 13x 9x2-inch 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, combine sugar, milk, butter and egg yolks in a heavy sauce pan. Cook and stir over medium-low heat until thickened and a thermometer reads 160°. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.


***Be very careful with frosting. Cooking too fast will cause egg yolks to scramble and ruin batch. Pay close attention to mixture until it becomes thickened. This is a very rich, labor intensive and delicious cake. You may yield more than 16 servings if you cut portions smaller. A little goes a long way, but everyone who has eaten mine has fallen in love immediately. I never attempt this except at holiday time. It takes 10 eggs to make this one dessert... My family expects and GETS at least 5 different desserts at Christmas time...

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