German Chocolate Cheesecake

German Chocolate Cheesecake
This recipe was made for Russell for his birthday. He loves German Chocolate Cake and he loves a good cheesecake. So why not combine them? I found a really super yummy recipe by Swan Valley Tammi at recipezaar. I used her cake recipe and my sister Lynda's Coconut Pecan Frosting recipe. It is very similar to the 'zaar recipe.

1 box German chocolate cake mix
2 8 oz each cream cheese, softened
1 1/2 cups sugar
4 eggs, lightly beaten

Prepare cake batter according to package directions; set aside. In a small mixing bowl, combine cream cheese and sugar. Beat until smooth. Add eggs and beat just until combined.
Pour half the cake mixture into a greased 9x13 pan. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top, spreading to edge of pan.
Bake at 325 degrees F for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour.

Coconut Pecan/Walnut Frosting
1 12 oz can evaporated milk
3 egg yolks, beaten
1 1/3 cup sugar
1 1/2 cubes butter or margarine
1 1/4 cups coconut
1 1/4 cups chopped nuts (pecans or walnuts)
1 tsp vanilla

Combine all ingredients in large saucepan. Bring to a boil over medium high heat, stirring often. Boil for about 8 minutes or until thickened. Cool then frost cake.
Store cake in the refrigerator.