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German Chocolate Cheesecake Squares




Source of Recipe


Eagle Brand®


List of Ingredients




1 1/2 cups (375 mL) graham cracker crumbs
½ cup (125 mL) sugar
½ cup (125 mL) butter, melted
3 pkgs (225 g each) cream cheese, softened
1 can (300 mL) Regular or Low Fat Eagle Brand®
1 pkg (225 g) semi-sweet chocolate, melted
3 eggs
1 tbsp (15 mL) vanilla extract
*Coconut Pecan topping


Recipe



1. Combine crumbs, sugar and butter; press firmly onto bottom of 15x10-inch (40x25 cm) jellyroll pan.
2. Beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add remaining ingredients except topping; mix well. Pour into prepared pan.
3. Bake in preheated 350°F (180°C) oven 20 minutes or until centre is set. Cool. Top with coconut pecan topping. Chill. Refrigerate leftovers.



Notes: *Coconut Pecan Topping: Combine 1 can (300 mL) Regular or Low Fat Eagle Brand® and 3 egg yolks; mix well. Add ½ cup (125 mL) butter. Over medium low heat, cook and stir until thickened and bubbly, 8 to 10 minutes. Remove from heat; stir in 1 pkg (100 g) flaked coconut, 1 cup (250 mL) chopped pecans and 1 tsp (5 mL) vanilla. Cool 10 minutes. Makes about 2 3/4 cups (675 mL)