Cheesecake Germania
Silky and delicious cheesecake. 75
Ingredients
Crust | |||
1 | cup |
chocolate wafer crumbs
|
* |
2 | tablespoons |
sugar
|
|
3 | tablespoons |
margarine
melted |
|
Filling | |||
24 | ounces |
cream cheese
softened |
|
¾ | cup |
sugar
|
|
¼ | cup |
cocoa powder
|
|
2 | teaspoons |
vanilla extract
|
|
3 | large |
eggs
|
|
Topping | |||
⅓ | cup |
evaporated milk
|
|
⅓ | cup |
sugar
|
|
¼ | cup |
margarine
|
|
1 | each |
eggs
beaten |
|
½ | teaspoon |
vanilla extract
|
|
½ | cup |
pecans
chopped |
|
½ | cup |
coconut
flaked |
* |
Directions
Crust:
Combine crumbs, sugar and margarine; press onto bottom of 9-inch springform pan.
Bake at 325℉ (160℃), 10 minutes.
Filling:
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℉ (180℃) F, 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.
Nutrition Facts
Serving Size 85g (3.0 oz)