| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | German | Cheesecakes | 1 | Servings |
INGREDIENTS
| 1 | c | Chocolate wafers, crushed |
| 3 | tb | Butter; melted, OR margarine |
| 2 | tb | Granulated sugar, CAKE- |
| 24 | oz | Cream cheese, softened |
| 1/4 | c | Cocoa |
| 3 | Eggs | |
| 3/4 | c | Granulated sugar |
| 2 | ts | Vanilla |
| 2 | tb | Butter, OR margarine |
| 2 | tb | Brown sugar, packed |
| 1/2 | ts | Vanilla |
| 1/2 | c | Flaked coconut |
| 1/4 | c | Evaporated milk |
| 1 | Egg, beaten | |
| 1/2 | c | Pecans, chopped |
INSTRUCTIONS
CRUST TOPPING Crust. Combine crumbs, butter and sugar; press onto bottom of 9-inch spring-form pan. Bake in a 325 degrees oven for 10 minutes. Cool. Increase oven temperature to 350 degrees. Cake. Combine cream cheese, sugar, cocoa and vanilla, mixing at medium speed with electric mixer until blended. Add eggs, 1 at a time, mixing well after each addition. Pour mixture over crust. Bake at 350 degrees for 35 minutes. Loosen cake from rim of pan. Cool before removing. Chill. Topping. Melt butter in saucepan over low heat. Blend in milk, brown sugar, egg and vanilla. Cook, stirring until mixture thickens. Stir in nuts and coconut. Cool. Spread on cheesecake. ... a recipe given to my dil in Panama by 1 of her friends down there. Wis/Gramma, 08/05/95. Posted to MC-Recipe Digest V1 #647 by Nancy Berry <nlberry@prodigy.net> on Jun 21, 1997
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