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German Chocolate Cheesecake Squares

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Bars and sq Cheesecake


  • 1 pk Active dry yeast, 1/4 oz.
  • 1/2 c Warm water
  • 1/4 c Sugar
  • 1/2 ts Salt
  • 1 Egg
  • 1/2 c Butter or margarine, softened
  • 2 c Flour (up to 2-1/2)
  • 19 oz Cream cheese, softened
  • 1/3 c Baking cocoa
  • 1 c Sugar
  • 3 Eggs
  • 2 ts Vanilla
  • 1/2 c Sugar
  • 1 Egg
  • 1/2 c Evaporated milk
  • 1/4 c Butter or margarine
  • 1 ts Vanilla
  • 2/3 c Flaked coconut
  • 1/2 c Chopped pecans


In a large mixing bowl, dissolve yeast in water. Add sugar, salt, egg, butter and 1 cup of the 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 15x10x1" 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 F. 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 the heat, stir in vanilla, coconut and nuts. Spread over cooled cake. Chill at least 1 hour. Store in refrigerator. NOTES : Submitted by: Jerry Minerich of Westminster, Co. His favorite dessert recipe. Recipe by: Taste of Home Magazine, April '95/Bob b1744 Posted to MC-Recipe Digest V1 #646 by Veronica Betancourt <> on Jun 17, 1997