German Chocolate Cheesecake Squares
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Ingredients
Crust
| 1 pkg. (1/4 oz.) | active dry yeast | | 1/2 cup | warm water | | 1/4 cup | sugar | | 1/2 tsp. | salt | | 1 | egg | | 1/2 cup | butter or | | margarine, softened | | 2-1/2 cup | all-purpose flour |
Filling
| 1-1/4 lb. | cream cheese, softened | | 1/3 cup | baking cocoa | | 1 cup | sugar | | 3 | eggs | | 2 tsp. | vanilla |
Topping
| 1/2 cup | sugar | | 1 | egg | | 1/2 cup | evaporated milk | | 1/4 cup | butter or | | margarine | | 1 tsp. | vanilla | | 2/3 cup | flaked coconut | | 1/2 cup | pecans, chopped |
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Instructions
Crust:
In a large mixing bowl, dissolve yeast in water. Add sugar, salt, egg, butter and 1 cup of the flour. Beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board. Knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest for 20 minutes. Punch dough down. Press into the bottom and up the sides of a greased 15x10x1 baking pan.
Filling:
In a large mixing bowl, beat cream cheese until smooth. Gradually add cocoa and sugar. Beat until fluffy. Beat in eggs, one at a time. Add vanilla. Pour into crust. Bake at 350°F. for 20-25 minutes or until crust is golden brown. Cool.
Topping:
In a saucepan, combine first four topping ingredients. Cook over low heat until thick, about 8-10 minutes, stirring constantly. Remove from the heat, stir in vanilla, coconut and nuts. Spread over cooled cake. Chill at least 1 hour. Store in refrigerator.
Author's Comments
My favorite dessert recipe, from Taste of Home Magazine, April '95.
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