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Title: German Chocolate Cheesecake Squares
Categories: Dessert
Yield: 1 Pan
| 1 1/2 | c | Graham cracker crumbs |
| 1/2 | c | Pecans, finely chopped |
| 1/2 | c | Sugar |
| 1/3 | c | Butter, melted |
| 3 | pk | Cream cheese, softened 8 oz pkgs |
| 1 | cn | Sweetened condensed milk not evaporated milk! |
| 8 | oz | Sweetened cooking chocolate melted |
| 3 | Eggs | |
| 1 | tb | Vanilla extract |
| 1 | cn | Sweetened condensed milk |
| 3 | Egg yolks | |
| 1/2 | c | Butter |
| 1 1/3 | c | Coconut |
| 1 | c | Pecans, chopped |
| 1 | ts | Vanilla |
Preheat oven to 350F. Combine crumbs, pecans, sugar and butter, press firmly on bottom of a 9 x 13" pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add chocolate, eggs and vanilla, mixing well. Pour into prepared pan. Bake for 40 minutes or until center is set. Cool. Top with Coconut Pecan Topping. Chill. Cut into squares. Refrigerate leftovers.
Coconut Pecan Topping:
In a heavy saucepan, combine sweetened condensed milk and 3 egg yolks; mix well. Add butter. Over medium-low heat, cook and stir until thickened and bubbly, 8 to 10 minutes. Remove from heat; stir in coconut, pecans and vanilla. Cool 10 minutes. (Makes 2 3/4 cups.)
from Pat Stockett, Cooking Echo shared again by Peg Dietrich 12/96
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