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Triple Chip Cheesecake

Level
Intermediate
Prep
40 minutes
Cook
240 minutes
Servings
12 to 16 servings
  • A Grand Prize Winner of the Nestlé Toll House “Share the Very Best” recipe contest, this Triple Chip Cheesecake dessert was created by Terri Hewitt of Elwell, Michigan. This mouthwatering cheesecake features layers of Nestlé Toll House Semi-Sweet Chocolate, Butterscotch and Premier White Morsels. It is then topped with a beautiful drizzled finish, making it perfect for holiday entertaining.
Key Ingredients
Toll House
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Butterscotch Artificially Flavored Morsels 11 oz
NET WT 11 oz (311 g)
Toll House
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 12 oz
NET WT 12 oz (340 g)
Ingredients
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.