Luby’s, Inc. operates restaurants under the brands Luby’s Cafeteria, Fuddruckers and Cheeseburger in Paradise and provides food service management through its Luby’s Culinary Services division. The company-operated restaurants include 95 Luby’s cafeterias, 65 Fuddruckers restaurants, 18 Cheeseburger in Paradise full service restaurants and bars, one Koo Koo Roo Chicken Bistro and one Bob Luby’s Seafood Grill. Its 95 Luby’s cafeterias are located throughout Texas and other states. Its Fuddruckers restaurants include 65 company-operated locations and 114 franchises across the United States (including Puerto Rico), Canada, and Mexico. Luby’s Culinary Services provides food service management to 22 sites consisting of healthcare, higher education and corporate dining locations.




German Chocolate Cheesecake

Luby's Cafeteria Copycat Recipe

Makes 1 Nine Inch Cheesecake

1 1/2 cup graham cracker crumbs
1/4 up granulated sugar
1/4 cup  butter or margarine, melted

2 1/2 (8-oz.)  packages cream cheese, softened
1 cup granulated sugar
2 large eggs
3 tablespoons unsweetened cocoa
2 tablespoons all purpose flour
1 tablespoon vanilla extract

1 (12-oz.) can evaporated milk
1 3/4 cups granulated sugar
3/4 cup butter or margarine
5 large egg yolks
1/2 teaspoon vanilla extract
1/2 cup flaked coconut
1/3 cup pecan pieces

Preheat the oven 350 degrees.
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. 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.