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Cheesecake: German Chocolate Cheesecake Squares

Source of Recipe

Betty Crocker


List of Ingredients

1 package active dry yeast
1/2 cup warm water (105-115ºF)
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 350ºF. 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.