Title: German Chocolate Cheesecake Squares
Categories: Cheesecakes, Bars and sq
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 c Flour (up to 2-1/2)

----------------------------------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

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