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German Chocolate Cheesecake Squares

Total Time

Prep: 50 min. + chilling Bake: 20 min. + cooling


3 dozen

When people ask about my all-time favorite recipe, I have a hard time deciding. But this recipe is definitely tops among sweet.—Jerry Minerich, Westminster, Colorado


  • 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 large egg
  • 1/2 cup butter, softened
  • 2 to 2-1/2 cups all-purpose flour
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/3 cup baking cocoa
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 cup evaporated milk
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 2/3 cup sweetened shredded coconut
  • 1/2 cup chopped pecans


  1. In a large 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.
  2. Turn onto a floured surface; 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.
  3. Punch dough down. Press onto the bottom and up the sides of a greased 15x10x1-in. baking pan. In a large 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.
  4. 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.

Nutrition Facts

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

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