German chocolate cheesecake squares
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Active dry yeast -- 1/4 oz |
| ½ | cup | Warm water |
| ¼ | cup | Sugar |
| ½ | teaspoon | Salt |
| 1 | each | Egg |
| ½ | cup | Butter or margarine -- |
| Softened | ||
| 2 | cups | All-purpose flour -- to 2 |
| ½ | Cups | |
| Filling: | ||
| 2 | packs | Cream cheese -- softened 8 |
| ounce | Each | |
| 1 | pack | Cream cheese -- softened 3 |
| Oz | ||
| ⅓ | cup | Cocoa -- baking |
| 1 | cup | Sugar |
| 3 | eaches | Eggs |
| 2 | teaspoons | Vanilla extract |
| Topping: | ||
| ½ | cup | Sugar |
| 1 | each | Egg |
| ½ | cup | Evaporated milk |
| ¼ | cup | Butter or margarine |
| 1 | teaspoon | Vanilla extract |
| ⅔ | cup | Coconut flakes |
| ½ | cup | Pecans -- chopped |
Directions
In a large mixing bowl, dissolve yeast in water. Add sugar, salt, egg, butter and 1 cup of 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 min. 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 15 x10 x1 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 deg. for 20 to 25 min. 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 min. stirring constantly. Remove from the heat; stir in vanilla, coconut and nuts. Spread over cooled cake.
Chill at least 1 hour. Store inthe refrigerator. Yield: 3 dozens.
Recipe By : Taste Of Home