To BttySam7, did you use mini chocolate chips instead of full size or regular chips? That can make a difference in melting. Also be sure not to use cheap chips, and that they are fresh, not sitting around in your cupboard or fridge. Taste them, if you would not eat them plain, do not bother to use them. Delicious recipe, great idea. Enjoy it!
Warm Fudge-Filled Cheesecake
jenmax Posted: 01/27/11
Marilyn0904 Posted: 02/09/11
I made this for a family gathering last year.I didn't have enough pistachios, so I used pecans too. Everyone loved it! My sister-in-law asked for the recipe and then sent me a reminder the next day to email her the recipe. I will definitely make it again.
Doreen Prince Posted: 10/04/09
My family loves this cheesecake. They ask for it again and again and request it for Birthdays instead of cake. I lost my cookbook with this recipe and was excited to find it online. I read a lot of reviews where pecans were used instead of pistachios. I recommend trying it with the pistachios, they are great in this recipe. Also you can use a larger pan such as 10" to avoid the undercooked center.
3107Pocosmom Posted: 02/22/11
This is so incredibly delicious!! Very easy to prepare. I used walnuts instead of pistachios, and added toffee bits over the chocolate chips for even more decadence! I made this for my Mom's birthday party this past Sunday. Served it warm. The look on everyone's face when they took the first bite was priceless! It's like everyone needed a moment of silence as they lost themselves in total indulgence! That's the kind of reaction we all hope for! It was definitely a hit and I'll be making it for years to come.
jigh205 Posted: 04/05/10
"The best cheesecake I've ever eaten" is the comment I get every time I make this. I've made it 3 times and it turns out perfect each time. Guests beg for leftovers and I always leave a piece for my husband and I. It's our reward after a big dinner party!! Highly recommend this recipe. It is now my dinner party staple!
ShaEvars Posted: 01/27/11
I have been making my version of this cheesecake for years and will only give out my recipe at my funeral. I don't use pecans or pistachios, but what I do use is the absolute best. Ladies, try Jack Daniel whiskey instead of vanilla, in your whipped cream and other recipes.
stormydogblue Posted: 09/19/11
I have made this many times over the years and have been asked for the recipe just about as many times as I've made it. It is one of my most requested recipes for birthday cakes and any other get-together. My friends just say "bring THE cheesecake..."
Peppygirl Posted: 01/17/12
This IS the best dessert I make for company. People absolutely love it. I serve it with a big old spoonful of fresh sweetened whipped cream and sprinkle chocolate shavings over the serving. Very easy to make. To say it's fabulous hardly does it justice. Peppygirl
smscarbr Posted: 07/23/12
Rating it a 4 only because my chips didn't melt (fresh mini hershey) and the baking time didn't work quite right in my oven (cake became too brown too quick). I will certainly be making this again and will be giving it another try. I blogged about it: http://pecan-pecan.blogspot.com/2012/07/ocarrs-cheesecake-recipe-take-1.html. My crust seemed too thick and I had a rough time spreading it out. Do you guys have any advice!? Also do you think melting the chips to start with would help any? One great thing about the cake - it didn't crack when cooling. SO MANY of my past cheesecakes have! Oh and I did leave out the pistachios...simply because I didn't have any!
StephinColorado Posted: 10/28/12
Wow - is this rich - a small piece is plenty. I made in a 10" springform pan - I cannot imagine using a 9" pan - when it was done cooking, it was completely at the top of the 10" pan. I also would cut back on the chocolate chips in the center - I think it had just a little too much chocolate. It is a very good recipe though!
Loriaf67 Posted: 08/10/14
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