Recipe By : Taste of Home Magazine, April '95/Bob b1744
Serving Size : 36 Preparation Time :0:00
Categories : Cheesecakes Bars and Squares
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package active dry yeast -- 1/4 oz.
1/2 cup warm water
1/4 cup sugar
1/2 teaspoon salt
1 egg
1/2 cup butter or margarine -- softened
2 to 2 1/2 c. flour
-FILLING-
19 ounces cream cheese -- softened
1/3 cup baking cocoa
1 cup sugar
3 eggs
2 teaspoons vanilla
-TOPPING-
1/2 cup sugar
1 egg
1/2 cup evaporated milk
1/4 cup butter or margarine
1 teaspoon vanilla
2/3 cup flaked coconut
1/2 cup 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.
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NOTES : Submitted by: Jerry Minerich of Westminster, Co. His favorite
dessert
recipe.
HELP! A dear friend lost her recipe for German Chocolate Cheesecake and
want's to fullfill a request from her mom to make it for her. Can
anyone help??
