Title: German Chocolate Cheesecake Squares 2
Categories: Cheesecake Chocolate
Yield: 36 Servings

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		To 2 1/2 c.
		FILLING-
19	oz	Cream cheese -- softened
1/3	c	Baking cocoa
1	c	Sugar
3		Eggs
2	ts	Vanilla
		TOPPING-
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
		Flour

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.

Recipe By : Taste of Home Magazine, April '95/Bob b1744

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