Post by Debbie on Jun 5, 2012 21:53:11 GMT -5
1 1/2 cups Graham cracker crumbs
1/4 cups granulated sugar
1/4 cups butter melted
FILLING:
2 1/2 packs cream cheese, softened (8 ounce size)
1 cup granulated sugar
2 Extra-large eggs
3 tablespoons unsweetened cocoa
2 tablespoons flour
1 tablespoon vanilla
TOPPING:
1 can evaporated milk 12 ounces
1 3/4 cup granulated sugar
3/4 cup butter
5 Extra-large egg yolks
1/2 teaspoon vanilla
1/2 cup flaked coconut
1/3 cup 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.
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 . Mix until just well blended.
Do not over mix.
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, 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.
1/4 cups granulated sugar
1/4 cups butter melted
FILLING:
2 1/2 packs cream cheese, softened (8 ounce size)
1 cup granulated sugar
2 Extra-large eggs
3 tablespoons unsweetened cocoa
2 tablespoons flour
1 tablespoon vanilla
TOPPING:
1 can evaporated milk 12 ounces
1 3/4 cup granulated sugar
3/4 cup butter
5 Extra-large egg yolks
1/2 teaspoon vanilla
1/2 cup flaked coconut
1/3 cup 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.
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 . Mix until just well blended.
Do not over mix.
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, 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.