Fudgy Wudgy

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

It should be known by you (if it isn't already) that I am not the greatest baker.  The reason is this: SCIENCE.  I am a Creative.  I need to throw ingredients into a recipe willy-nilly when I think the flavor profile will match, or if I get a wild hair to try something new.  But with baking, it has to be an exact science.  And that annoys me.  BUT!  It sure tastes good!  And I've really been trying to get better at it.  The Hubster doesn't get many carbs or treats during the week so Sunday Suppers are very important because I try to include both as a sort of reward meal for his discipline.  So I took the easy cheesecake recipe I've always used and paired it with an idea I saw on a recipe board for fudge-filled cheesecake.  It worked PERFECTLY, and I didn't have to think too hard!  From willy-nilly to fudgy-wudgy!!


1/2 cup butter, softened
1/3 cup sugar
1 cup flour
1 tablespoon vanilla, divided
2/3 cup chopped or crushed pistachios
4 pkgs cream cheese, room temperature
1 1/2 cups sugar
4 eggs
1 full pkg semi-sweet chocolate morsels

Beat butter with an electric mixer until creamy; add the 1/3 cup sugar, beating until mixed well. Gradually add the flour, beating at low speed until blended. Stir in 1 teaspoon of vanilla and pistachios. Press into the bottom and about one-inch up the side of a nine-inch spring-form pan.  Bake at 350° for 12-15 minutes or until golden (but not too golden!). Cool on a wire rack.

Beat the cream cheese with an electric mixer until light and fluffy; gradually adding 1 1/2 cups sugar, beating well. Add the eggs, one at a time, beating until just incorporated. gently stir in remaining vanilla.

Pour half of the batter into the crust. Sprinkle with chocolate morsels to within about a quarter-inch from the edge. Carefully [our in the rest of your batter, gently spreading over chocolate morsels, if necessary. Place the cheesecake on a baking sheet.

Bake at 350 degrees for about an hour or until set. Cool on a wire rack for an hour, then refrigerate.

NOTES:  I use as many organic ingredients as possible for this recipe, including the chocolate morsels, but it IS dessert, so that is only going to make it clean and definitely NOT take away any calories or fat, which would take away the FUN of having dessert, anyway!  Also, if you are allergic to nuts, I recommend a graham cracker crust instead of the pistachios, but the pistachios is HEAVEN. I made my own whipped cream and slathered it on top, and then finely grated an organic chocolate bar for the garnish.  The moans and groans every time a mouthful was eaten tells me that was the right thing to do.