Shelly's Recipe

GERMAN CHOCOLATE CHEESECAKE SQUARES

Category: Cheesecake

1 1/2 cups graham cracker crumbs
1/2 cup sugar
1/3 cup butter, melted
3 (8 oz) pkg cream cheese, softened
1 sweetened condensed milk
2 (4 oz) pkg sweet cooking chocolate, melted
3 eggs
1 tbsp vanilla extract

Coconut Pecan topping
1 (14 oz) can sweetened condensed milk
3 egg yolks
1/2 cup butter
1 (13 1/2 oz) can flaked coconut
1 cup chopped pecans
1 tsp vanilla

Preheat oven to 350. Combine crumbs, sugar and butter; press on bottom of 15 inchx10 inch jelly roll pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Add remaining ingredients except topping; mix well. Pour into prepared pan. Bake 20 minutes or until center is set. Cool. Top with Coconut Pecan Topping

COCONUT PECAN TOPPING: In heavy saucepan, combine milk and egg yolks; mix well. Add butter. Over medium low heat, cook and stir until thickened and bubbly, 8 to 10 minutes. Remove from heat, stir in coconut, pecans and vanilla. Cool 10 minutes. Makes about 2 1/2 cups.