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

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