I recently needed to use 4 packages of cream cheese that had December expiration dates, and I was in the mood for cheesecake. I have rarely made cheesecake at home, so I went in search of a really good recipe.
I discovered Southern Living’s warm fudge-filled cheesecake, and although it sounded a little odd, I decided to give it a try. Who doesn’t love an ooey, gooey dessert on a cold day?
I have to tell you that this is one of the best cheesecakes I have ever eaten, and as a food aficionado, I don’t make that claim lightly. The cheesecake is incredibly creamy and the chocolate adds a nice crunch and an additional level of flavor. And if that wasn’t enough, the pistachio crust is much more delish than a plain graham cracker crust.
As an added bonus, this dessert is delicious warm OR chilled. Yes, Southern Living’s recipe states to serve it warm, so we did try it that way. The cream cheese had a pudding-like consistency, and a bite of that with the chocolate and the crunch of the pistachio crust … well, let’s just say it was yummy.
When it came to storing the cheesecake, we put it on a big round platter, covered it with saran wrap and kept it in the refrigerator. When it came time to have our second slice, the cheesecake had chilled overnight, so we decided, rather than warming it in the microwave, to try it cold.
Lo and behold, we loved it that way. In fact, both my husband and I decided that we loved the cheesecake even better when it’s chilled.
So, how ’bout that for a versatile dessert.
If and when you do decide to try this recipe, I recommend you try it both ways to see if you prefer it warm or cold … and please do let me know!
One last note. You will need a springform pan for this recipe, which is an investment I realize, but so worth it.
Fudge-Filled Cheesecake
1/2 cup softened butter (The original recipe specifies that you can use margarine also, but I never use margarine in baking! If you’re in a hurry and need to soften butter quickly, just pop it into the microwave for 5 seconds at a time, on a defrost setting. Be sure that you just soften it, not melt it.)
1/3 cup sugar
1 cup all-purpose flour
1 tablespoon vanilla extract, divided
2/3 cup shelled, chopped pistachios (I used my handy, dandy micro food processor for this. Who wants to chop pistachios by hand? Not me.)
4 (8-ounce) packages of cream cheese, softened (Follow these directions to quickly soften cream cheese.)
1 1/2 cups sugar
4 large eggs
1 (12-ounce) package semisweet chocolate chips
Sweetened whipped cream (optional)
Garnish: chocolate shavings (also optional)
Instructions:
Preheat oven to 350 degrees.
Beat butter at medium speed a few minutes with an electric mixer until creamy. Add 1/3 cup sugar, beating well, until all is combined. Gradually add flour, beating at low speed until blended. Stir in 1 teaspoon vanilla and all of the pistachios. Press into bottom and about 1 1/2 inches up the sides of a 9-inch springform pan.
Bake at 350 degrees for 12 to 15 minutes or until the crust is a golden brown. Cool on a wire rack.
Beat cream cheese at medium speed with an electric mixer or stand mixer until light and fluffy. Gradually add sugar, beating well after each addition. Add eggs, 1 at a time, beating just until the yellow disappears.
Stir in remaining 2 teaspoons vanilla. (I literally stirred in the vanilla, using a spoon, because the Southern Living recipe specifically states “do not overmix”. I assume that overmixing would deflate the cream cheese that you worked so hard to make light and fluffy.)
Eyeball the batter you just made and pour about half of it into crust. Sprinkle with chocolate chips within 3/4 inch of the edge. Pour in remaining batter, starting at the outer edge and working towards the center.
Place cheesecake on a baking sheet. (Why the Southern Living recipe specifies this, I have no idea. Presumably to catch drips although my cheesecake didn’t drip at all. Maybe the baking sheet helps provide more even cooking? I did it anyway.)
Bake at 350 degrees for 1 hour or until set. (I cooked my cheesecake for an hour and maybe an additional 5 minutes, and the cheesecake was still a little jiggly in the middle. This concerned me a tad — I certainly didn’t want the cheesecake to become a “cheese slide” after the springform pan surround was removed. But, I shouldn’t have worried — the cake firmed up as it cooled.)
Cool on wire rack for one hour or so.
Serve it slightly warm with sweetened whipped cream and chocolate shavings, if desired.
Or, chill the cheesecake for 4-6 hours and serve it with sweetened whipped cream and chocolate shavings, if desired.
Leave a Reply