German Chocolate Cheesecake

I discovered this recipe when my husband could not make a decision on what cake he wanted for his birthday.  He couldn't decide between German Chocolate Cake or cheesecake.  Really, who could?  That is why I went to my trusted search engine to see if the two coexisted somewhere.  And...they sure did!  This has now become a family favorite.  What's even better...this cake tastes better leftover.  My personal opinion, the longer this treat sits in the refrigerator, the better.  The recipe says to refrigerate before serving because that is how I like it.  You don't HAVE to refrigerate before serving, but I HIGHLY recommend it!  You must, must try this recipe and let me know how you like it!  Enjoy!

German Chocolate Cheesecake

Ingredients:

1 package (18-1/4 ounces) German Chocolate cake mix

2 packages (8 ounces each) cream cheese, softened

1-1/2 cups sugar

4 eggs, lightly beaten

1 tsp vanilla

FROSTING:

1 cup sugar

1 cup evaporated milk

1/2 cup butter, cubed

3 egg yolks, lightly beaten

1 teaspoon vanilla extract

2-1/2 cups flaked coconut

1-1/2 cup chopped pecans

DIRECTIONS:

Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Pour half of the cake batter into a greased 13-in. x 9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan. Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour. For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks Cook and stir over medium-low heat until thickened (about 10 min) This should be thick enough to coat the back of a metal spoon. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate for at least 2 hours before serving. Yield: 16 servings.