Photo: Tina Cornett; Styling: Trinda Gage
Yield
12 servings

Warm leftover cheesecake slices in the microwave 30 seconds before serving.

How to Make It

Step 1

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.

Step 2

Bake at 350° for 12 to 15 minutes or until golden. Cool on a wire rack.

Step 3

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.)

Step 4

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.

Step 5

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.

Ratings & Reviews

Peppygirl's Review

Gail
January 17, 2012
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

stormydogblue's Review

KingsGirl
September 19, 2011
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..."

3107Pocosmom's Review

3107Pocosmom
February 22, 2011
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.

Marilyn0904's Review

Peppygirl
February 09, 2011
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.

Loriaf67's Review

stormydogblue
August 10, 2014
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

StephinColorado's Review

Doreen Prince
October 28, 2012
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!

smscarbr's Review

Loriaf67
July 23, 2012
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!

KingsGirl's Review

jenmax
January 31, 2012
N/A

jenmax's Review

ShaEvars
January 27, 2011
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!

ShaEvars's Review

smscarbr
January 27, 2011
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.