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
FABULOUS FUDGE CHEESECAKE
This fudgy cheesecake is particularly popular with my two children. It's also a favorite with guests at the cheesecake party my wife and I host every year.-Scott Fox, Fergus Falls, Minnesota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the wafer crumbs, sugar and cocoa; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese until smooth. Gradually beat in chocolate. Add eggs; beat on low speed just until combined. Gradually stir in milk and vanilla. Pour over crust. Place pan on a baking sheet., Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 446 calories, Fat 26g fat (15g saturated fat), Cholesterol 117mg cholesterol, Sodium 204mg sodium, Carbohydrate 50g carbohydrate (43g sugars, Fiber 2g fiber), Protein 8g protein.
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