Warm Fudge-Filled Cheesecake
Source of Recipe
Internet
Recipe Introduction
Warm leftover cheesecake slices in the
microwave 30 seconds before serving.
List of Ingredients
1/2 cup butter or margarine, softened
1/3 cup sugar
1 cup all-purpose flour
1 tablespoon vanilla extract, divided
2/3 cup chopped pistachios
4 (8-ounce) packages cream cheese, softened
2 tablespoons all-purpose flour
1-1/2 cups sugar
4 large eggs
1 (12-ounce) package semisweet chocolate
mini morsels
1/4 cup whipping cream
Sweetened whipped cream (optional)
Recipe
Beat 1/2 cup butter or margarine at medium
speed with an electric mixer until creamy;
add 1/3 cup sugar, beating well. Gradually
add 1 cup all-purpose flour, beating at low
speed until blended. Stir in 1 teaspoon
vanilla extract and 2/3 cup chopped
pistachios. Press into bottom and 1-1/2
inches up sides of a 10-inch springform pan.
Bake at 350 Degrees F. for 12 to 15 minutes
or until golden. Cool on a wire rack.
Beat cream cheese and 2 tablespoons flour 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 until blended
after each additon. Stir in remaining 2
teaspoons vanilla extract. (Do not overmix.)
Set batter aside.
Combine mini morsels and 1/4 cup whipping
cream; microwave on HIGH 1 minute, stirring
twice, until melted.
Pour half of batter into prepared crust;
dollop with chocolate mixture to within
3/4 inch of edge. Pour remaining batter,
starting at outer edge and working toward
center. Place cheesecake on a baking sheet.
Bake at 325 Degrees F. for 1 hour and 10
minutes until set. Cool cheesecake on a wire
rack 1 hour. Remove sides of pan. Serve
slightly warm with sweetened whipped cream,
if desired.
Note: Cut leftover cheesecake into slices
before refrigerating because chocolate will
harden when chilled.
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