Warm Fudge-Filled Cheesecake |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 12 |
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From Southern Living, January 1998. Warm leftover cheesecake slices in the microwave 30 seconds before serving. My husband says this is the best cheesecake I have ever made. Ingredients:
1/2 cup butter or 1/2 cup margarine, softened |
1/3 cup sugar |
1 cup all-purpose flour |
1 tablespoon vanilla, divided |
2/3 cup chopped pistachios |
4 (8 ounce) packages cream cheese, softened |
1 1/2 cups sugar |
4 large eggs |
1 (12 ounce) package miniature semisweet chocolate chips |
sweetened whipped cream (optional) |
chocolate shavings |
Directions:
1. Beat butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well.
2. Gradually add flour, beating at low speed until blended.
3. Stir in 1 teaspoon vanilla and pistachios.
4. Press into bottom and 1 1/2 inches up sides of a 9-inch springform pan.
5. Bake at 350° for 12 to 15 minutes or until golden.
6. Cool on a wire rack.
7. Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add 1 1/2 cups sugar, beating well.
8. Add eggs, 1 at a time, beating just until yellow disappears.
9. Stir in remaining 2 teaspoons vanilla. (Do not overmix.).
10. Pour half of batter into crust; sprinkle with chocolate morsels to within 3/4 inch of edge.
11. Pour in remaining batter, starting at outer edge and working toward center.
12. Place cheesecake on a baking sheet.
13. Bake at 350° for 1 hour or until set.
14. Cool on a wire rack 1 hour.
15. Serve slightly warm with sweetened whipped cream, if desired.
16. Garnish, if desired.
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