Order Watkins Products Here

German Chocolate Cheesecake

1 and 1/4 Cups Chocolate Wafers or Graham Cracker Crumbs (about18 wafers or 16 cracker squares)
2 Tbsp. Sugar
3 Tbsp. Margarine or Butter, melted
2 Packages (8 Oz.) each plus 1 Package (3 Oz.) Cream Cheese, softened
1 Cup Sugar
1/4 Cup Watkins Baking Cocoa
2 teas. Watkins Vanilla, Original Double-Strength
3 Eggs

Coconut-Pecan-Frosting
1/2 Cup Evaporated Milk
2 Tbsp. Margarine or Butter
2 Tbsp. Packed Brown Sugar
2 Egg Yolks or 1 Egg
1/2 Cup Chopped Pecans
1/2 Cup Flaked Coconut
1/2 teas. Watkins Coconut Extract
1/2 teas. Watkins Vanilla, Original Double-Strength

Heat oven to 350 degrees. Mix crumbs and 2 tablespoons sugar; mix in margarine thoroughly. Press crumb mixture evenly on bottom of ungreased spring form pan,9 x 3 inches. Bake 10 minutes;cool. Reduce oven temp to 300 degrees. Beat cream cheese in 3 quart bowl. Gradually beat in 1 cup sugar and the cocoa until fluffy;add Watkins Vanilla. Beat in eggs1 at a time. Pour over crumb mixture. Bake until mixture is firm for about 1 hour. Cover and refrigerate at least 3 hours but no longer then 48 hours.

Prepare coconut pecan topping; Spread over cheesecake. Loosen cheesecake from side of pan. refrigerate any remaining cheesecake immediately.

Coconut-Pecan Frosting
Cook milk, margarine, brown sugar and egg yolks in a 1-quart saucepan over low heat, stirring constantly until thickened; remove from heat. Stir in remaining ingredients; cool.

About Watkins Vanilla

Testimonies about Watkins Vanilla

Back to My Front Page | Back to Recipes

Email: lsikut @ watkinsonline.com
website: www.watkinsonline.com/LSikut

© Copyright 1999-2002 The Rising Stars Team

The statements made and opinions expressed on this Web site are those of the Watkins Independent Associate who is the publisher of this document and are not to be construed as statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.