German Chocolate Cheesecake Squares
German Chocolate Cheesecake Squares recipe
Yield
16 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
(1/4 oz.) |
|
| ½ | cup |
water
warm |
|
| ¼ | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
eggs
|
|
| ½ | cup |
butter
or margarine , softened |
|
| 2-2 ½ | cups |
all-purpose flour
|
|
| Filling | |||
| 19 | ounces |
cream cheese
softened |
|
| ⅓ | cup |
cocoa powder
|
|
| 1 | cup |
sugar
|
|
| 3 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| Topping | |||
| ½ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| ½ | cup |
evaporated milk
|
|
| ¼ | cup |
butter
or margarine |
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅔ | cup |
coconut
flaked |
*
|
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
(1/4 oz.) |
|
| 118 | ml |
water
warm |
|
| 59 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 118 | ml |
butter
or margarine , softened |
|
|
all-purpose flour
|
|
||
| Filling | |||
| 549.1 | ml/g |
cream cheese
softened |
|
| 79 | ml |
cocoa powder
|
|
| 237 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| Topping | |||
| 118 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 118 | ml |
evaporated milk
|
|
| 59 | ml |
butter
or margarine |
|
| 5 | ml |
vanilla extract
|
|
| 158 | ml |
coconut
flaked |
*
|
| 118 | ml |
pecans
chopped |
|
Directions
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 to 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 inch baking pan.
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℉ (180℃). for 20 to 25 minutes or until crust is golden brown.
Cool. In a saucepan, combine first four topping ingredients.
Cook over Low heat until thick, about 8 to 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.
