jglass
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Warm Fudge−Filled Cheesecake
1/2 cup butter or margarine, softened
1/3 cup granulated sugar
1 cup all−purpose flour
1 tablespoon vanilla extract, divided
2/3 cup chopped pistachios
32 ounces cream cheese (at room temperature)
1 1/2 cups granulated sugar
4 large eggs
1 (12 ounce) package semisweet chocolate chips
Sweetened whipped cream (optional)
Chocolate shavings (for garnish)
Beat butter at medium speed with an electric mixer until creamy; add the 1/3 cup sugar, beating well.
Gradually add flour, beating at low speed until blended. Stir in 1 teaspoon vanilla extract and
pistachios. Press onto bottom and 1 1/2 inches up sides of a 9−inch spring−form pan. Bake at 350
degrees F for 12 to 15 minutes or until golden. Cool on a wire rack.
Beat cream cheese at medium speed until light and fluffy; gradually add 1 1/2 cups sugar, beating well.
Add eggs, one at a time, beating until yellow disappears. Stir in remaining 2 teaspoons vanilla extract.
(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 degrees F for 1 hour or until set. Cool on a wire rack 1 hour. Serve slightly warm
with sweetened whipped cream.
1/2 cup butter or margarine, softened
1/3 cup granulated sugar
1 cup all−purpose flour
1 tablespoon vanilla extract, divided
2/3 cup chopped pistachios
32 ounces cream cheese (at room temperature)
1 1/2 cups granulated sugar
4 large eggs
1 (12 ounce) package semisweet chocolate chips
Sweetened whipped cream (optional)
Chocolate shavings (for garnish)
Beat butter at medium speed with an electric mixer until creamy; add the 1/3 cup sugar, beating well.
Gradually add flour, beating at low speed until blended. Stir in 1 teaspoon vanilla extract and
pistachios. Press onto bottom and 1 1/2 inches up sides of a 9−inch spring−form pan. Bake at 350
degrees F for 12 to 15 minutes or until golden. Cool on a wire rack.
Beat cream cheese at medium speed until light and fluffy; gradually add 1 1/2 cups sugar, beating well.
Add eggs, one at a time, beating until yellow disappears. Stir in remaining 2 teaspoons vanilla extract.
(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 degrees F for 1 hour or until set. Cool on a wire rack 1 hour. Serve slightly warm
with sweetened whipped cream.