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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)


  1. Beat butter at medium speed with an electric mixer until creamy; add the 1/3 cup sugar, beating well.
  2. Gradually add flour, beating at low speed until blended.
  3. 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.
  4. Bake at 350 degrees F for 12 to 15 minutes or until golden.
  5. Cool on a wire rack.
  6. Beat cream cheese at medium speed until light and fluffy; gradually add 1 1/2 cups sugar, beating well.
  7. Add eggs, one at a time, beating until yellow disappears.
  8. Stir in remaining 2 teaspoons vanilla extract. (Do not overmix.)
  9. Pour half of batter into crust; sprinkle with chocolate morsels to within 3/4 inch of edge.
  10. Pour in remaining batter, starting at outer edge and working toward center.
  11. Place cheesecake on a baking sheet.
  12. Bake at 350 degrees F for 1 hour or until set.
  13. Cool on a wire rack 1 hour.
  14. Serve slightly warm with sweetened whipped cream.

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