Fudge-filled Cheesecake

Ali's favorite dessert is cheesecake, so on her birthday I sent her a bunch of recipes to pick from. They all sounded good, but we decided to try this one. It was very simple to make and turned out quite well. I honestly don't love cheesecake - it is SO many calories and just doesn't satisfy my sweet tooth, it's too rich - but this one was good. The recipe suggests serving it warm, what I did was make it the day before, chilled it until 2 hours before we ate and then we served it almost room temperature. The chocolate was a little firm, but not bad. I'm not sure how it would work being served warm, it just seems like the actual cheesecake part is too runny. Overall, it was very easy and made quite an impression!

2 c. graham cracker crumbs
1/4 c. sugar
1/2 c. butter, melted

Stir together all ingredients; press into bottom and 1 inch up sides of a 10" springform pan. Chill 1 hour.

4 (8 oz) pkgs. cream cheese, softened
1 1/2 c. sugar
4 large eggs
1 (12 oz) pkg. semisweet chocolate mini-morsels
2 tsp. vanilla

Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually adding the sugar, beating well. Add eggs 1 at a time, beating just until yellow disappears. stir in vanilla. (Do not overmix).
Pour half of batter into prepared crust; sprinkle with chocolate morsels to within 3/4" 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 cheesecake on wire rack for 1 hour. Serve slightly warm with sweetened whipped cream, if desired.


Piper said...

What did you put on the top of the cheesecake? A friend sent me the link to your blog- it is GREAT!

Amber said...

Great question!
I just drizzled melted chocolate over the top and sprinkled with crushed toffee (SKOR bars would also work)!