Cheesecake germania
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chocolate wafer crumbs |
| 2 | tablespoons | Sugar |
| 3 | packs | 8-ounce cream cheese, soften |
| ¾ | cup | Sugar |
| ¼ | cup | Cocoa |
| ⅓ | cup | Evaporated milk |
| ⅓ | cup | Sugar |
| ¼ | cup | Margarine |
| 1 | each | Egg, beaten |
| 3 | tablespoons | Margarine, melted |
| 2 | teaspoons | Vanilla |
| 3 | eaches | Eggs |
| ½ | teaspoon | Vanilla |
| ½ | cup | Chopped pecans |
| ½ | cup | Flaked coconut |
Directions
BASE
BODY
TOPPING
BASE: Combine crumbs, sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325, 10 minutes.
BODY: Combine cream cheese, sugar, cocoa and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over crust. Bake at 350, 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
TOPPING: In small saucepan, combine milk, sugar, margarine, egg and vanilla; cook, stirring constantly, until thickened. Stir in pecans and coconut; cool. Spread on cheesecake.