1 1/2 c Graham cracker crumbs
1/4 c Granulated sugar
1/4 c Butter; melted
MMMMM--------------------------FILLING-------------------------------
20 oz Cream cheese; softened
1 c Granulated sugar
2 lg Eggs
3 tb Unsweetened cocoa
2 tb All-purpose flour
1 tb Vanilla extract
MMMMM--------------------------TOPPING-------------------------------
12 oz Can evaporated milk
1 3/4 c Granulated sugar
3/4 c Butter
5 lg Egg yolks
1/2 ts Vanilla extract
1/2 c Flaked coconut
1/3 c Pecan pieces
Set oven @ 350°F/175°C.
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" up the sides of a 9"
springform pan.
In the preheated oven, bake the crust for 10 minutes or until
golden brown. Allow the crust to cool completely.
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 1 tb 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.
Topping:
In a medium saucepan, combine the milk, 1-3/4 cups granulated
sugar, 3/4 cup butter, 5 egg yolks, and 1/2 ts 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.
Yield: 1 Cheesecake (9")
Recipe by Luby's Cafeteria 50th Anniversary Recipe Collection
