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Published: Tuesday, 10/15/2002

Triple Chip Cheesecake

For the crust:

11/2 cups vanilla wafer and graham cracker crumbs

1/2 cup powdered sugar

1/4 cup baking cocoa

1/3 cup butter or margarine, melted

For the filling:

3 packages (8 ounces each) cream cheese, softened

3/4 cup granulated sugar

1/3 cup sour cream

3 tablespoons all-purpose flour

1 teaspoon vanilla extract

3 large eggs

1 cup butterscotch flavored morsels

1 cup semi-sweet flavored morsels

1 cup white morsels

For the topping:

1 tablespoon each of butterscotch, semi-sweet chocolate, and white morsels

Preheat oven at 300 degrees. Grease 9-inch spring form pan.

To make the crust: Combine crumbs, powdered sugar, cocoa, and butter in small bowl. Press onto bottom and 11/2 inches up the side of prepared pan.

To make the filling: Beat cream cheese and granulated sugar in large mixer bowl until creamy. Beat in sour cream, flour, and vanilla extract. Add eggs; beat until combined.

Melt butterscotch morsels in medium, microwave safe bowl on Medium-High (70 percent) power for 1 minute; stir. Morsels may retain some of their shape. If necessary, microwave additional 10 to 15 second intervals, stirring just until morsels are melted. Stir 11/2 cups batter into melted morsels. Pour into crust. Repeat procedure with semi-sweet chocolate morsels. Carefully spoon over butterscotch layer. Melt white morsels in small, microwave safe bowl as stated above. Pour melted morsels into remaining batter; stir. Carefully pour over semi-sweet chocolate, layer covering completely.

Bake for 1 hour and 10 to 15 minutes or until edge is set and center moves slightly. Cool in pan on wire rack for 10 minutes. Run knife around edge of cheesecake. Let stand for 1 hour.

To make the topping: Place butterscotch morsels into a small, heavy-duty plastic bag. Microwave on Medium High (70 percent) power for 20 seconds; knead. Microwave at additional 10 to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cheesecake. Repeat procedure with semi-sweet chocolate and white morsels. Refrigerate for several hours or overnight. Remove side of pan.

Yield: 12 to 16 servings

Source: Terri Hewitt and Nestle USA



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