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.”
1hr 40mins

Ingredients Nutrition


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

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