WARM FUDGE-FILLED CHEESECAKE
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.
Provided by Juenessa
Categories Cheesecake
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Bake at 350° for 12 to 15 minutes or until golden.
- Cool on a wire rack.
- 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.).
- 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.
- 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.
Nutrition Facts : Calories 691.6, Fat 47.5, SaturatedFat 27.5, Cholesterol 174, Sodium 305.1, Carbohydrate 60.9, Fiber 2.7, Sugar 47.2, Protein 11.6
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