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Triple-layer Cheesecake

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Ingredients Edit

Triple drizzle Edit

Chocolate crumb crust Edit

Directions Edit

Chocolate crumb crust Edit

  1. Heat oven to 350°F.
  2. Stir together vanilla wafer crumbs, powdered sugar and cocoa
  3. Stir in melted butter or margarine.
  4. Press mixture onto bottom and 1½ inches up side of 9-inch spring+form pan.
  5. Bake 8 minutes.
  6. Cool.

Cheesecake Edit

  1. Heat oven to 350°F.
  2. Beat cream cheese and sugar in large bowl until smooth.
  3. Add eggs, sour cream, flour, vanilla and salt; beat until smooth.
  4. In medium bowl, stir together 1⅓ cups batter with melted butterscotch chips; pour into prepared crust.
  5. In another medium bowl, stir together 1⅓ cups batter with melted chocolate chips; pour over butterscotch layer.
  6. Stir together remaining batter with melted white chips; stir until smooth.
  7. Pour over chocolate layer.
  8. Bake 55 to 60 minutes or until center of cheesecake is almost set.
  9. Remove from oven to wire rack.
  10. With knife, immediately loosen cake from side of pan.
  11. Cool to room temperature.
  12. Drizzle Triple drizzle, one flavor at a time, over top of cheesecake, if desired.
  13. Refrigerate until cold, about 3 hours.
  14. Cover; refrigerate leftover cheesecake.

Triple drizzle Edit

  1. Place butterscotch chips and shortening in small microwave-safe bowl.
  2. Microwave at high (100%) 30 to 45 seconds; stir.
  3. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
  4. Repeat procedure with semi-sweet chocolate chips and white chips.

Notes Edit

  1. To melt chips: Place chips in separate microwave-save bowls. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

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