Warm Fudge-Filled Cheesecake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Warm leftover cheesecake slices in the microwave 30 seconds before serving. Ingredients:
1/2 cup butter or 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 semisweet chocolate mini-morsels |
sweetened whipped cream (optional) |
garnish: chocolate shavings |
Directions:
1. Beat butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well. Gradually add flour, beating at low speed until blended. Stir in 1 teaspoon vanilla and pistachios. Press into bottom and 1 1/2 inches up sides of a 9-inch springform pan.
2. Bake at 350° for 12 to 15 minutes or until golden. Cool on a wire rack.
3. Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add 1 1/2 cups sugar, beating well. Add eggs, 1 at a time, beating just until yellow disappears. Stir in remaining 2 teaspoons vanilla. (Do not overmix.)
4. Pour half of batter into crust; sprinkle with chocolate morsels to within 3/4 inch of edge. Pour in remaining batter, starting at outer edge and working toward center. Place cheesecake on a baking sheet.
5. Bake at 350° for 1 hour or until set. Cool on a wire rack 1 hour. Serve slightly warm with sweetened whipped cream, if desired. Garnish, if desired.
|
|