Warm Fudge-Filled Cheesecake

Recipe by Juenessa
READY IN: 1hr 40mins




  • 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.