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Luby's German Chocolate Cheesecake by AllieK

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  • Luby's German Chocolate Cheesecake by AllieK

    Posted by AllieK - November 05, 2004

    Luby's German Chocolate Cheesecake

    Categories: Cheesecakes
    Yield: 4 Servings

    1 1/2 c Graham cracker crumbs
    1/4 c Granulated sugar
    1/4 c Butter or margarine, melted
    2 1/2 pk Cream cheese, softened
    (8 ozs ea)
    1 c Granulated sugar
    2 Extra-large eggs
    3 tb Unsweetened cocoa
    2 tb All-purpose flour
    1 tb Vanilla extract
    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.

    Recipe: "Luby's Cafeteria 50th Anniversary Recipe Collection"
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