German Chocolate Cheesecake Squares
1 package active dry yeast
1/2 cup warm water (105 to 115 degrees F)
2 to 2 1/2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1/2 cup butter or margarine, softened
2 packages (8 ounces each) plus 1 package
(3 ounces) cream cheese, softened
1 cup sugar
1/3 cup cocoa
2 teaspoons vanilla
Coconut-Pecan Topping (recipe follows)
Dissolve yeast in warm water in large bowl. Stir in 1 cup of the flour, 1/4 cup sugar, the salt, 1 egg and the butter or margarine vigorously until smooth. Add enough of the remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead 3 to 5 minutes or until smooth and elastic. Cover and let stand 20 minutes.
Heat oven to 350 degrees F. Grease jelly-roll pan, 15 1/2 x 10 1/2 x 1-inch. Press dough in bottom and up sides of pan. Beat cream cheese in large bowl on medium speed. Gradually beat in 1 cup sugar and the cocoa until fluffy. Beat in 3 eggs, one at a time, and the vanilla, scraping bowl occasionally. Pour into crust in pan.
Bake about 25 minutes or until crust is golden brown and center is set; cool. Spread with Coconut-Pecan Topping. Refrigerate at least 1 hour until chilled and firm. Cut into about 2- inch squares. Decorate each square with a chocolate-dipped pecan half if desired. Refrigerate any remaining squares.
Makes 3 dozen squares.
1/2 cup sugar
1/4 cup butter or margarine
1/2 cup evaporated milk
1 teaspoon vanilla
2/3 cup flaked coconut
1/2 cup chopped pecans
Heat sugar, butter or margarine, milk and egg in 1-quart saucepan over medium-low heat about 12 minutes, stirring constantly, until thick; remove from heat. Stir in remaining ingredients.