Follow these steps for perfect results
German chocolate cake mix
Cream cheese
softened
Sugar
Eggs
beaten
Sugar
Evaporated milk
Butter
cubed
Egg yolks
beaten
Vanilla
Flaked coconut
Chopped pecans
chopped
Prepare German chocolate cake mix according to package directions.
Set aside the prepared cake batter.
In a separate mixing bowl, beat cream cheese and 1-1/2 cups sugar until smooth.
Add beaten eggs to the cream cheese mixture and mix on low speed until combined.
Pour half of the cake batter into a greased 9x13 inch pan.
Gently pour the cream cheese mixture over the cake batter.
Spoon the remaining cake batter over the cream cheese mixture and spread evenly to the edges of the pan.
Bake in a preheated oven at 325 degrees Fahrenheit (175 degrees Celsius) for 70 to 75 minutes.
Let the cheesecake cool for 1 hour.
Prepare your favorite frosting or use a pre-made frosting.
Spread the frosting over the top of the cooled cheesecake.
Sprinkle the frosting with flaked coconut and chopped pecans.
Expert advice for the best results
For a richer flavor, use full-fat cream cheese.
Don't overbake the cheesecake; it should still have a slight jiggle in the center.
Allow the cheesecake to cool completely before frosting for easier spreading.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Dust with cocoa powder and garnish with a chocolate drizzle.
Serve chilled.
Accompany with fresh berries.
Pairs well with the sweetness of the cheesecake.
Discover the story behind this recipe
Popular dessert in American cuisine.
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