Luby's German Chocolate Cheesecake

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Luby's German Chocolate Cheesecake


1-1/2 c Graham cracker crumbs
1/4 c Granulated sugar
1/4 c Butter or margarine, melted

FILLING:
2-1/2 package Cream cheese, softened (8 ounces ea)
1 c Granulated sugar
2 Extra-large eggs
3 tb Unsweetened cocoa
2 tb All-purpose flour
1 tb Vanilla extract

TOPPING:
1 cn Evaporated milk (12 ozs)
1 3/4 c Granulated sugar
3/4 c Butter or margarine
5 Extra-large egg yolks
1/2 ts Vanilla extract
1/2 c Flaked coconut
1/3 c Pecan pieces


Preheat the oven 350 degrees F.


TO PREPARE THE CRUST: In a small bowl, combine the graham cracker crumbs, the 1/4 cup of granulated sugar, and the 1/4 cup of butter/margarine. Mix well. Press the crumb mixture onto the bottom and 1-inch up the sides of a 9-inch springform pan.

In the preheated oven, bake the crust for 10 minutes or until golden brown.
Allow the crust to cool completely.

TO PREPARE THE FILLING: In a large bowl, beat together the cream cheese and the 1 cup of granulated sugar until smooth. Add the eggs, one at time,
mixing well after each addition. Add the cocoa, flour, and the 1 tablespoon
of vanilla extract. Mix until just well blended. Do not overmix. Pour the
filling into the cooled crust.

In the preheated oven, bake for 25 minutes or until a wooden pick inserted
into the near center comes out clean. Refrigerate for at least 2 hours.

TO PREPARE THE TOPPING: In a medium saucepan, combine the milk, the 1-3/4 cups of granulated sugar, the 3/4 cup of butter/margarine, the 5 egg yolks, and the 1/2 teaspoon of vanilla extract. Bring the mixture to a boil,
stirring frequently. Reduce the heat and simmer, uncovered, for 20 to 25
minutes or until thickened, stirring occasionally. Refrigerate for at least
2 hours.

Stir the flaked coconut and pecan pieces into the chilled topping mixture.
Spread the topping evenly over the chilled cheese cake.

Makes 1, 9-inch cheesecake.

This recipe came from the "Lubys Recipes & Memories Cookbook.