Triple Chip Cheesecake is a dessert masterpiece that showcases the rich harmony of flavors in a stunning 3 layer cheesecake. Each layer bursts with deliciousness, from the sumptuous Nestlé Toll House Semi-Sweet Chocolate Morsels to the rich Butterscotch and Premier White Morsels. This chocolate chocolate chip cheesecake recipe, with its triple layer cheesecake, offers a symphony of tastes and textures.
Cheesecake chips provide a delightful crunch that contrasts wonderfully with the creamy filling. The top is adorned with an elegant drizzle of morsels, enhancing its visual appeal. This three layer cheesecake not only tastes divine but also makes for an exquisite centerpiece at any gathering. Whether you’re showcasing your baking skills with this intermediate-level recipe or treating guests during the holiday season, the Triple Chip Cheesecake offers an unforgettable taste experience. Made with high-quality ingredients from NESTLÉ® TOLL HOUSE®, it’s a dessert that promises satisfaction in every bite.
Ingredients
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Key Products
The key Nestlé products you need to cook this delicious recipe
Directions
Step 1
Preheat oven to 300° F. Grease 9-inch springform pan.
Step 2
Combine crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan.
Step 3
Beat cream cheese and granulated sugar in large mixer bowl until smooth. Add sour cream, flour and vanilla extract; mix well. Add eggs; beat on low speed until combined.
Step 4
Melt 1 cup butterscotch morsels in medium, uncovered microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Add 1 1/2 cups batter into melted butterscotch morsels; stir. Pour into crust. Repeat procedure with 1 cup semi-sweet morsels. Carefully spoon over butterscotch layer. Melt 1 cup white morsels in small, uncovered, microwave-safe bowl as stated above. Blend melted white morsels into remaining batter in mixer bowl. Carefully spoon over semi-sweet layer, covering completely.
Step 5
Bake for 1 hour 10 to 15 minutes or until center is almost set. Cool in pan on wire rack for 10 minutes. Run knife around edge of cheesecake. Let stand for 1 hour.
Step 6
Place each flavor of morsels for topping separately in three, small heavy-duty plastic bags. Microwave on HIGH (100%) power for 20 seconds, knead bags to mix. Microwave at additional 10- second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over cheesecake. Refrigerate for at least 3 hours or overnight. Remove side of pan.
Ingredients
Key Ingredients
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Make It
Step 1
Preheat oven to 300° F. Grease 9-inch springform pan.
Step 2
Combine crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan.
Step 3
Beat cream cheese and granulated sugar in large mixer bowl until smooth. Add sour cream, flour and vanilla extract; mix well. Add eggs; beat on low speed until combined.
Step 4
Melt 1 cup butterscotch morsels in medium, uncovered microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Add 1 1/2 cups batter into melted butterscotch morsels; stir. Pour into crust. Repeat procedure with 1 cup semi-sweet morsels. Carefully spoon over butterscotch layer. Melt 1 cup white morsels in small, uncovered, microwave-safe bowl as stated above. Blend melted white morsels into remaining batter in mixer bowl. Carefully spoon over semi-sweet layer, covering completely.
Step 5
Bake for 1 hour 10 to 15 minutes or until center is almost set. Cool in pan on wire rack for 10 minutes. Run knife around edge of cheesecake. Let stand for 1 hour.
Step 6
Place each flavor of morsels for topping separately in three, small heavy-duty plastic bags. Microwave on HIGH (100%) power for 20 seconds, knead bags to mix. Microwave at additional 10- second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over cheesecake. Refrigerate for at least 3 hours or overnight. Remove side of pan.
Ingredients
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