Warm Fudge-Filled Cheesecake with a Pistachio Crust

My beautiful cousin Rachel made the most fantastic cheesecake on New Year’s Day. Rachel  and her family leave today to head home to South Africa after a long, wonderful family vacation. 

After trying it, I think I really ought to share this recipe with you. My disclaimer: I had nothing to do with this recipe, except I ate an entire piece (and I don’t even like cheesecake!) instead of having dinner like a normal lady. The recipe is called: 

Warm Fudge-Filled Cheesecake with a Pistachio Crust

And as the recipe said, we ate it warm. Now, I didn’t know at the time that we were necessarily intended to eat it warm, but I happened to walk in right after it was removed from the oven to cool. The smell wafting through the house was more than my meager willpower could tolerate. My mother, aunt, two cousins and I had a bit of an enabling “I’ll have some if you will” thing for a bit, then we decided to all share “just one piece with five forks” (although our “one piece” was a fifth of the cheesecake! But still! Just a piece! Split five ways!). 

I wouldn’t change a thing that Rachel did. My only addition would be adding a gigantic dollop of fresh vanilla whipped cream, but that’s hardly noteworthy. 

The recipe that Rachel followed is from Southern Living and was published in January 1998, available here.  The warm, gooey interior was perfect with the contrast between the soft cheesecake and thick fudge. The crunchy pistachio crust was pure. decadent. bliss. 

To replicate the cake (but not Rachel’s lovely presentation), 

You will need: 

  • 1/2 cup butter or margarine, softened
  • 1/3 cup sugar
  • 1 cup all-purpose flour
  • 1 tablespoon vanilla, divided
  • 2/3 cup chopped pistachios
  • (8-ounce) packages cream cheese, softened
  • 1 1/2 cups sugar
  • large eggs
  • (12-ounce) package semisweet chocolate mini-morsels

  • Method: 

  • 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.

  • *We garnished with strawberries and think the finished product was very beautiful indeed! 

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