German Chocolate Cheesecake Squares - cooking recipe

Ingredients

1 pkg. active dry yeast
1/2 c. warm water
2 to 2 1/2 c. all-purpose flour
1/4 c. sugar
1/2 tsp. salt
1 egg
1/2 c. butter, softened
2 (8 oz.) pkg. cream cheese + 3 oz. cream cheese, softened
1 c. sugar
1/3 c. Hershey's cocoa
3 eggs
2 tsp. vanilla
Coconut-Pecan Topping

Preparation

Dissolve yeast in warm water in large bowl.
Stir in 1 cup flour, 1/4 cup sugar, salt, 1 egg and the margarine vigorously until smooth.
Add enough remaining flour to make dough easy to handle.
Turn onto lightly floured surface; knead until smooth and elastic, 3 to 5 minutes.
Cover; let rest 20 minutes.
Heat oven to 350\u00b0.
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 vanilla, scraping bowl occasionally.
Pour into crust.
Bake until crust is golden brown and center is set, about 25 minutes; cool.
Spread with Coconut-Pecan Topping (follows).
Refrigerate until chilled and firm, at least 1 hour.
Cut into about 2-inch squares.
Makes 3 dozen squares.