lynxstch
I Love Figment
- Joined
- Feb 2, 2001
- Messages
- 13,273
Happy Holidays all!..I was just over on the community board..and someone posted that there was a recipe called Warm Chocolate Filled Cheesecake which came from the Southern Living Holidays magazine..does anyone have access to this that could give me the recipe?..would love to try it for Christmas Eve..thanks in advance
Lynn
For anyone who wants to try this..here it is..many thanks Debbie!
Warm Fudge-Filled Cheesecake
Makes 12 Servings (per Southern Living we got a lot more out of it then that!)
Prep: 20 Minutes Bake: 1 Hour, 25 Minutes
Cool: 1 Hour
Warm leftover cheesecake slices in the microwave 30 seconds before serving.
½ cup butter or margarine, softened
1/3 cup sugar
1 cup all-purpose flour
1 tablespoon vanilla extract, divided
2/3 cup chopped pistachios (I used pecans)
4 (8-ounce) packages cream cheese, softened
2 tablespoons all-purpose flour
1 ½ cups sugar
4 large eggs
1 (12-ounce) package semisweet chocolate mini morsels
¼ cup whipping cream
Sweetened whipped cream (optional)
BEAT ½ cup butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well. Gradually add 1-cup all-purpose flour, beating at low speed until blended. Stir in 1-teaspoon vanilla extract and 2/3 cup chopped nuts. Press into bottom and 1-½ inches up sides of a 10-inch springform pan.
BAKE at 350 ˚ for 12 to 15 minutes or until golden. Cool on a wire rack.
BEAT cream cheese and 2 tablespoons flour at medium speed with an electric mixer until light and fluffy; gradually add 1 ½ cups sugar, beating well.
ADD eggs, 1 at a time, beating until blended after each addition. Stir in remaining 2 teaspoons vanilla extract. (Do not overmix.) Set batter aside.
COMBINE mini morsels and ¼ cup whipping cream; microwave on HIGH 1 minute, stirring twice, until melted.
POUR half of batter into prepared crust; dollop with chocolate mixture to within ¾ inch of edge. Pour remaining batter, starting at outer edge and working toward center. Place cheesecake on a baking sheet.
BAKE at 325˚ for 1 hour and 10 minutes or until set. Cool cheesecake on a wire rack 1 hour. Remove sides of pan. Serve slightly warm with sweetened whipped cream, if desired.
NOTE: Cut leftover cheesecake into slices before refrigerating because chocolate will harden when chilled.
NOTES : Be sure and use the mini morsels they melt much quicker and that makes the chocolate mixture smoother and easier to dollop. We didnt cut the slices before refrigerating the leftovers because we cut MUCH smaller slices then the recipe calls for the chocolate layer does get hard but it can be easily cut with a big knife and then warmed up in the microwave. Ive made this two times and both times the middle is all puffed up when I take it out of the oven but it settles back down and looks great by the time I serve it. I used low-fat cream cheese the second time and it tasted just as good but it did have a crack in the middle. Once I cut it, it didnt matter, but if that bothers you stick to the full fat cream cheese! Hope you enjoy it and Merry Christmas!
Lynn
For anyone who wants to try this..here it is..many thanks Debbie!
Warm Fudge-Filled Cheesecake
Makes 12 Servings (per Southern Living we got a lot more out of it then that!)
Prep: 20 Minutes Bake: 1 Hour, 25 Minutes
Cool: 1 Hour
Warm leftover cheesecake slices in the microwave 30 seconds before serving.
½ cup butter or margarine, softened
1/3 cup sugar
1 cup all-purpose flour
1 tablespoon vanilla extract, divided
2/3 cup chopped pistachios (I used pecans)
4 (8-ounce) packages cream cheese, softened
2 tablespoons all-purpose flour
1 ½ cups sugar
4 large eggs
1 (12-ounce) package semisweet chocolate mini morsels
¼ cup whipping cream
Sweetened whipped cream (optional)
BEAT ½ cup butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well. Gradually add 1-cup all-purpose flour, beating at low speed until blended. Stir in 1-teaspoon vanilla extract and 2/3 cup chopped nuts. Press into bottom and 1-½ inches up sides of a 10-inch springform pan.
BAKE at 350 ˚ for 12 to 15 minutes or until golden. Cool on a wire rack.
BEAT cream cheese and 2 tablespoons flour at medium speed with an electric mixer until light and fluffy; gradually add 1 ½ cups sugar, beating well.
ADD eggs, 1 at a time, beating until blended after each addition. Stir in remaining 2 teaspoons vanilla extract. (Do not overmix.) Set batter aside.
COMBINE mini morsels and ¼ cup whipping cream; microwave on HIGH 1 minute, stirring twice, until melted.
POUR half of batter into prepared crust; dollop with chocolate mixture to within ¾ inch of edge. Pour remaining batter, starting at outer edge and working toward center. Place cheesecake on a baking sheet.
BAKE at 325˚ for 1 hour and 10 minutes or until set. Cool cheesecake on a wire rack 1 hour. Remove sides of pan. Serve slightly warm with sweetened whipped cream, if desired.
NOTE: Cut leftover cheesecake into slices before refrigerating because chocolate will harden when chilled.
NOTES : Be sure and use the mini morsels they melt much quicker and that makes the chocolate mixture smoother and easier to dollop. We didnt cut the slices before refrigerating the leftovers because we cut MUCH smaller slices then the recipe calls for the chocolate layer does get hard but it can be easily cut with a big knife and then warmed up in the microwave. Ive made this two times and both times the middle is all puffed up when I take it out of the oven but it settles back down and looks great by the time I serve it. I used low-fat cream cheese the second time and it tasted just as good but it did have a crack in the middle. Once I cut it, it didnt matter, but if that bothers you stick to the full fat cream cheese! Hope you enjoy it and Merry Christmas!
