The best delicious German Chocolate Cheesecake Squares recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this German Chocolate Cheesecake Squares recipe today!
Hello my friends, this German Chocolate Cheesecake Squares recipe will not disappoint, I promise! Made with simple ingredients, our German Chocolate Cheesecake Squares is amazingly delicious, and addictive, everyone will be asking for more German Chocolate Cheesecake Squares.
What Makes This German Chocolate Cheesecake Squares Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this German Chocolate Cheesecake Squares.
Ready to make this German Chocolate Cheesecake Squares Recipe? Let’s do it!
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1 pk Active dry yeast — 1/4 oz Oz
1/2 c Warm water 1/3 c Cocoa — baking
1/4 c Sugar 1 c Sugar
1/2 ts Salt 3 ea Eggs
1 ea Egg 2 ts Vanilla extract
1/2 c Butter or margarine — Topping:
Softened 1/2 c Sugar
2 c All-purpose flour — to 2 1 ea Egg
1/2 Cups 1/2 c Evaporated milk
Filling: 1/4 c Butter or margarine
2 pk Cream cheese — softened 8 1 ts Vanilla extract
oz Each 2/3 c Coconut flakes
1 pk Cream cheese — softened 3 1/2 c Pecans — chopped
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.
Yields
36 servings
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