German Black Bottom Cheesecake

SERVES: 8

CHILL TIME: 5 Hr

COOK TIME: 50 Min

Just when you thought you knew what to expect with German Chocolate Cake, we've gone and given it a new twist. What's the twist? Now it's got a Chocolate Cheesecake bottom. It can't get better than this!

What You'll Need

2 (8-ounce) packages cream cheese, softened
1/2 cup plus 1/3 cup sugar, divided
3 eggs
1 (4-ounce) package German sweet chocolate bar, melted
1 1/2 teaspoon vanilla extract, divided
1 (9-inch) chocolate graham cracker pie crust
1 (5-ounce) can evaporated milk
1/4 cup (½ stick) butter
1/2 cup flaked coconut
1/2 cup chopped pecans

What to Do

Preheat oven to 350 degrees F.
In a large bowl, with an electric beater on medium speed, beat cream cheese and 1/2 cup sugar until well blended. Add 2 eggs one at a time, mixing well after each addition. Blend in the melted chocolate and 1 teaspoon vanilla then pour mixture into pie crust. Bake 35 to 40 minutes, or until firm; let cool 15 to 20 minutes.
In a small bowl, whisk remaining egg until lightly beaten. Place in a small saucepan and add evaporated milk, butter, and the remaining 1/3 cup sugar and 1/2 teaspoon vanilla; heat over medium-low heat 12 to 15 minutes, or until thickened, stirring constantly. Stir in coconut and pecans; let cool. Spread over the top of the cheesecake; cover and chill 4 to 6 hours before serving.