German Chocolate Cheesecake Squares Recipe

5 2 1
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German Chocolate Cheesecake Squares Recipe

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5 2 1
MAKES:
36 servings
TOTAL TIME:
Prep: 50 min. + chilling Bake: 20 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 50 min. + chilling Bake: 20 min. + cooling

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 or margarine, softened
  • 2 to 2-1/2 cups 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 or margarine
  • 1 teaspoon vanilla extract
  • 2/3 cup flaked coconut
  • 1/2 cup chopped pecans

Directions

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 3-5 minutes. 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-in. x 10-in. x 1-in. 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° for 20-25 minutes or until crust is golden brown; cool.
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.
Originally published as German Chocolate Cheesecake Squares in Taste of Home April/May 1995, p47

Nutritional Facts

1 each: 157 calories, 9g fat (5g saturated fat), 48mg cholesterol, 107mg sodium, 17g carbohydrate (11g sugars, 1g fiber), 3g protein.

  • 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 or margarine, softened
  • 2 to 2-1/2 cups 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 or margarine
  • 1 teaspoon vanilla extract
  • 2/3 cup flaked coconut
  • 1/2 cup chopped pecans
  1. 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 3-5 minutes. 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-in. x 10-in. x 1-in. 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° for 20-25 minutes or until crust is golden brown; cool.
  2. 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.
Originally published as German Chocolate Cheesecake Squares in Taste of Home April/May 1995, p47

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msreenie User ID: 2213282 2139
Reviewed Feb. 12, 2013

"My husbands 2 favorite desserts all rolled into one. easy and oh so delicious!!"

MY REVIEW
sdandy4 User ID: 6095762 3183
Reviewed Jul. 11, 2011

"A family favorite at my house! Delicious!!"

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