Cheesecake: German Chocolate Cheesecake Squares
Source of Recipe
Betty Crocker
List of Ingredients
1 package active dry yeast
1/2 cup warm water (105-115�F)
2 cup flour -- (2 to 2 1/2)
1/4 cup sugar
1/2 teaspoon salt
1 egg
1/2 cup butter, softened
19 ounces cream cheese, softened
1 cup sugar
1/3 cup cocoa
3 eggs
2 teaspoons vanilla
TOPPING:
1/2 cup sugar
1/4 cup butter
1/2 cup evaporated milk
1 egg
1 tablespoon vanilla
2/3 cup flaked coconut
1/2 cup chopped pecans
Recipe
Dissolve yeast in warm water in large bowl. Stir in 1 cup of flour, 1/4 cup sugar, the salt, 1 egg and the butter vigorously until smooth. Add enough of the remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead 3-5 minutes or until smooth and elastic. Cover and let stand 20 minutes.
Heat oven to 350�F. Grease jelly roll pan 15x10 inches. Press dough in bottom and up sides ofpan. Beat cream cheese in large bowl on medium speed. Gradually beat in 1 cup sugar and the cocoa until fluffy. Beat in 3 eggs, one at a time, and the vanilla, scraping bowl occasionally. Pour into crust in pan. Bake about 25 minutes or until crust is golden brown and center is set; cool. Spread wth topping. Refrigerate at least 1 hour until chilled and firm. Refrigerate leftovers.
For topping: heat sugar, butter, milk and egg in 1 quart saucepan over medium low heat for about 12 minutes, stirring constantly, until thick; remove from heat. Stir in remaining ingredients.
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