Cheesecake Germania
Silky and delicious cheesecake.
Yield
16 servingsPrep
30 minCook
55 minReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 237 | ml |
chocolate wafer crumbs
|
* |
| 3E+1 | ml |
sugar
|
|
| 45 | ml |
margarine
melted |
|
| Filling | |||
| 693.6 | ml/g |
cream cheese
softened |
|
| 177 | ml |
sugar
|
|
| 59 | ml |
cocoa powder
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| Topping | |||
| 79 | ml |
evaporated milk
|
|
| 79 | ml |
sugar
|
|
| 59 | ml |
margarine
|
|
| 1 | each |
eggs
beaten |
|
| 2.5 | ml |
vanilla extract
|
|
| 118 | ml |
pecans
chopped |
|
| 118 | ml |
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.
