German Chocolate Cheesecake Squares

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Servings: 36 Difficulty: Advanced
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Rich chocolate cheesecake bars topped with a classic coconut-pecan caramel sauce.
German Chocolate Cheesecake Squares recipe image
German Chocolate Cheesecake Squares recipe image
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German Chocolate Cheesecake Squares

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 36 Calories: 362.8

Description

Indulge in the ultimate fusion of textures with these German Chocolate Cheesecake Squares. This dessert combines a tender, buttery crust with a luscious, dense chocolate cheesecake filling. The real star, however, is the authentic German chocolate toppinga sweet, sticky blend of toasted pecans, shredded coconut, and rich caramel sauce. Its a nostalgic treat that feels like a warm hug in every bite. Perfect for potlucks, holiday gatherings, or simply satisfying a serious sweet tooth. The contrast between the creamy filling and the crunchy, chewy topping makes this a standout dessert that is sure to disappear quickly.

Ingredients

Directions

  1. Preheat oven to 350F (175C). Grease a 15x10 inch baking pan.
  2. For the crust: In a large bowl, mix softened butter, sugar, egg, and vanilla until creamy.
  3. Gradually add flour and salt, mixing until a soft dough forms.
  4. Press the dough evenly into the bottom and up the sides of the prepared pan.
  5. Bake the crust for 15 minutes, then remove from oven.
  6. For the filling: In a large bowl, beat softened cream cheese until smooth and creamy.
  7. Gradually add cocoa powder and sugar, beating until fluffy and well combined.
  8. Beat in eggs one at a time, mixing just until incorporated.
  9. Stir in vanilla extract.
  10. Pour the cheesecake filling over the hot crust.
  11. Bake for 20 to 25 minutes, or until the center is set and crust is golden brown.
  12. Remove from oven and allow to cool completely in the pan.
  13. For the topping: In a saucepan, combine butter, evaporated milk, brown sugar, and corn syrup.
  14. Cook over low heat, stirring constantly, until thickened and bubbly, about 8 to 10 minutes.
  15. Remove from heat and stir in vanilla, coconut, and chopped pecans.
  16. Spread the warm topping evenly over the cooled cheesecake.
  17. Refrigerate for at least 1 hour before cutting into squares.

Nutrition Facts

Servings 36

Amount Per Serving
Calories 362.8kcal
% Daily Value *
Total Fat 24.2g38%
Saturated Fat 7.6g38%
Cholesterol 93.2mg32%
Sodium 2908.5mg122%
Total Carbohydrate 31.7g11%
Dietary Fiber 1.5g6%
Sugars 15.4g
Protein 5.9g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers covered in the refrigerator for up to 5 days.

Ingredient Note: The original XML contained yeast and warm water, which are not used in a cheesecake recipe. These have been omitted from the directions as they appear to be data errors from a yeast-based dough recipe.

Topping Tip: For a richer topping, use dark brown sugar instead of light brown sugar.

Variation: You can substitute the pecans with walnuts or almonds if preferred.

Cutting: For clean slices, wipe the knife clean between cuts or use a sharp chef's knife.

Keywords: cheesecake, chocolate, coconut, pecans, caramel, dessert, bars, squares, german chocolate, baking, cream cheese, crust, topping, indulgent, holiday, potluck, sweet, chewy
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