Ingredients:
1 cup chocolate wafer crumbs
2 Tbsp. sugar
3 Tbsp. butter or margarine melted
3 (8-oz.) packages cream cheese, softened
3/4acup sugar;., cup cocoa
2 tsp. vanilla extract
3 large eggs
113cup evaporated milk
1/3 cup sugar
1/2acup butter or margarine
1 large egg lighUy beaten
1/2ztsp. vanilla extract
1⁄2 cup chopped pecans
1/2zcop flaked coconut
Instructions:
Stir together first 3 ingredients; press into bottom of a 9″ springform pan. Bake at 325° for IO minutes. Cool. Beat cream cheese and next 3 ingredients at medium speed until blended. Add eggs, I at a time, beat. ing just until blended after each addition. Pour into prepared crust. Bake at 350°for 35 minutes. Loosen cake from pan; cool. Chill 8 hours. Stir togetherevaporated milk and next 4 ingredients ina saucepan. Cook over medium heat, stirring constantly, 7 minutes. Stir in pecans and coconut; spread over cheesecake. Yields 12 servings.
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