German Chocolate Cheesecake Squares
Submitted by pamela77
German chocolate cheesecake squares layer chocolate cream cheese filling over a yeasted crust, topped with the classic coconut-pecan caramel topping.
YIELD
16 servingsPREP
15 minCOOK
45 minREADY
60 minA Three-Layer Twist On The Classic German Chocolate
These German chocolate cheesecake squares pull off something most cheesecake recipes don’t: a tender yeasted dough crust instead of the standard graham cracker base. Pressed into the bottom and sides of a sheet pan, the bread-like crust holds the chocolate cream cheese filling without going soggy, and bakes up a glossy golden brown.
The filling layer keeps things rich. Cream cheese beaten smooth with cocoa powder and sugar gets enriched with three eggs and vanilla, baking into something silkier than a cheesecake but firmer than a mousse. The cocoa powder (not melted chocolate) gives a clean chocolate flavor that doesn’t weigh down the texture.
The coconut-pecan topping is what earns the German chocolate name. Cooked over low heat with sugar, evaporated milk, butter, and an egg until thick, then loaded with coconut and pecans, it’s the same caramel finish that crowns a traditional German chocolate cake.
Pro Tips
- Make sure the water for the yeast is warm but not hot. Around 110F (43C) is the sweet spot. Hotter kills the yeast; cooler doesn’t activate it.
- Bring the cream cheese to full room temperature before mixing. Cold cream cheese leaves stubborn lumps that no amount of beating can smooth out.
- Stir the topping constantly while it cooks. The egg can scramble on the bottom of the pan within seconds if you walk away.
- Cool the cheesecake fully before adding the topping. Warm cheesecake melts the topping and the layers blur together.
- Chill at least an hour, ideally overnight, before slicing. Squares cut cleaner once the filling is cold-firm.
Variations
- Swap pecans for chopped walnuts or macadamia nuts in the topping.
- Toast the coconut briefly in a dry pan before stirring it into the topping for richer flavor.
- Drizzle melted dark chocolate over the chilled bars before serving for extra polish.
Ingredients
Directions
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 to 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 15×10×1 inch 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℉ (180℃). for 20 to 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 to 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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