German Chocolate Cheesecake Squares |
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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 36 |
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When people ask about my all-time favorite recipe, I have a hard time deciding. But this recipe is definitely tops among sweet.Jerry Minerich, Westminster, Colorado Ingredients:
1 package (1/4 ounce) active dry yeast |
1/2 cup warm water (110° to 115°) |
1/4 cup sugar |
1/2 teaspoon salt |
1 egg |
1/2 cup butter, softened |
2 to 2-1/2 cups king arthur unbleached all-purpose flour |
filling: |
2 packages (8 ounces each) cream cheese, softened |
1/3 cup baking cocoa |
1 cup sugar |
3 eggs |
2 teaspoons vanilla extract |
topping: |
1/2 cup sugar |
1 egg |
1/2 cup evaporated milk |
1/4 cup butter |
1 teaspoon vanilla extract |
2/3 cup flaked coconut |
1/2 cup chopped pecans |
Directions:
1. In a large 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.
2. Turn onto a floured surface; 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.
3. Punch dough down. Press onto the bottom and up the sides of a greased 15-in. x 10-in. x 1-in. baking pan. In a large 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° for 20-25 minutes or until crust is golden brown; cool.
4. In a saucepan, combine first four topping ingredients; cook over low heat until thick, about 8-10 minutes, stirring constantly. Remove from heat; stir in vanilla, coconut and nuts. Spread over cooled cake. Chill at least 1 hour. Store in the refrigerator. Yield: 3 dozen.
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