I was too afraid to put the cheesecake mix on top of the crust and put it back in the oven for another hour. The crust was already brown around the edges and one cooking. I feared if I put it back in at 350 for another hour my entire dessert would be destroyed. Being on a tight budget I could not risk it. Is it normal for the crust to look and feel completely done, go back in the oven for another hour, and still look the same when it comes back out? I ended up putting the cheesecake mixture in a sprayed cake pan and baking it, cooling it, and then slicing it and putting it I on top of the cooked crust. After adding the whipped cream and chocolate shavings it was still beautiful and tasted great. I am still perplexed on the crust issue however if anyone can help me out
Warm Fudge-Filled Cheesecake
Photo: Tina Cornett; Styling: Trinda Gage
Warm leftover cheesecake slices in the microwave 30 seconds before serving.
Yield: 12 servings
- 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
- 4 (8-ounce) packages cream cheese, softened
- 1 1/2 cups sugar
- 4 large eggs
- 1 (12-ounce) package semisweet chocolate mini-morsels
- Sweetened whipped cream (optional)
- Garnish: chocolate shavings
- 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.
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