Triple Layered Chocolate Cheesecake Recipe

[erinlovesmarc]

Hi, I'm looking for a triple layered chocolate cheesecake recipe - one w/ a white chocolate layer, milk chocolate layer, and dark chocolate layer. I have been looking forever. Can anyone help me?! Thanks, erin

[pilgrim719]

Here's one from the Hershey's web site. You could just change the butterscotch chips to milk chocolate chips.

http://www.hersheys.com/recipes/recipes/detail.asp?id=5349&page=5&per=10&category_id=48

Triple Layer Cheesecake

Ingredients:
CHOCOLATE CRUMB CRUST(recipe follows)
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
3 eggs
1/3 cup dairy sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup HERSHEY'S Butterscotch Chips, melted*
1 cup HERSHEY'S Semi-Sweet Chocolate Chips, melted*
1 cup HERSHEY'S Premier White Chips, melted*
TRIPLE DRIZZLE(recipe follows, optional)
Directions:
1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 350°F.

2. Beat cream cheese and sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla and salt; beat until smooth. Stir together 1-1/3 cups batter with melted butterscotch chips in medium bowl; pour into prepared crust. In another medium bowl, stir together 1-1/3 cups batter with melted chocolate chips; pour over butterscotch layer. Stir together remaining batter with melted white chips; stir until smooth. Pour over chocolate layer.

3. Bake 55 to 60 minutes or until center of cheesecake is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool to room temperature.

4. Drizzle TRIPLE DRIZZLE, one flavor at a time, over top of cheesecake, if desired. Refrigerate until cold, about 3 hours. Cover; refrigerate leftover cheesecake. 12 to 14 servings.

CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 1/2 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa; stir in 1/3 cup melted butter or margarine. Press mixture onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 8 minutes. Cool.

* 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.


TRIPLE DRIZZLE: Place 1 tablespoon HERSHEY'S Butterscotch Chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Repeat procedure with 1 tablespoon HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon HERSHEY'S Premier White Chips.

[funnybone]

I've been making this one for years. I have varied it so that the layers have more stripes. I also usually leave out the schnapps. It's very rich, so a small piece is really sufficient.


* Exported from MasterCook *

Mad About Chocolate Cheesecake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST:
1 c. crushed chocolate wafers
3 tbsp. butter -- melted
FILLING:
3 pkgs. cream cheese -- (8 oz.)
2 tbsp. raspberry schnapps (optional)
3 eggs
1 tsp. vanilla
3 oz. white chocolate -- melted
3 oz. semi-sweet chocolate -- melted
GLAZE:
3/4 c. whipping cream
6 oz. semi-sweet chocolate -- chopped

Mix crust ingredients. Press into a 9 inch springform pan and bake at 350 degrees for 10 minutes.

In a mixer, blend cream cheese and sugar. Add eggs one at a time. Add vanilla. Remove half the batter to another bowl. Stir white chocolate and liquor into this portion. To the remaining batter blend remaining chocolate. Pour chocolate batter into crumb-lined pan.

Spread white chocolate mixture carefully over top. Bake at 425 degrees F for 10 minutes. Reduce to 250 degrees F and bake 30 minutes longer. Run a knife around the edge of the pan and cool.

In a small heavy saucepan, bring cream to a simmer over low heat. Add chocolate. Stir until melted. Spoon over cake, spread, and let run down sides.

Serves 12.

[erinlovesmarc]

Thanks!!! I will be sure to try them both! erin

[funnybone]

CORRECTION

I'm making this recipe today and I realized that I left out the sugar. It calls for 3/4 cup, so here is the revised recipe.

* Exported from MasterCook *

Mad About Chocolate Cheesecake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST:
1 c. crushed chocolate wafers
3 tbsp. butter -- melted
FILLING:
3 pkgs. cream cheese -- (8 oz.)
3/4 c. sugar
2 tbsp. raspberry schnapps (optional)
3 eggs
1 tsp. vanilla
3 oz. white chocolate -- melted
3 oz. semi-sweet chocolate -- melted
GLAZE:
3/4 c. whipping cream
6 oz. semi-sweet chocolate -- chopped

Mix crust ingredients. Press into a 9 inch springform pan and bake at 350 degrees for 10 minutes.

In a mixer, blend cream cheese and sugar. Add eggs one at a time. Add vanilla. Remove half the batter to another bowl. Stir white chocolate and liquor into this portion. To the remaining batter blend remaining chocolate. Pour chocolate batter into crumb-lined pan.

Spread white chocolate mixture carefully over top. Bake at 425 degrees F for 10 minutes. Reduce to 250 degrees F and bake 30 minutes longer. Run a knife around the edge of the pan and cool.

In a small heavy saucepan, bring cream to a simmer over low heat. Add chocolate. Stir until melted. Spoon over cake, spread, and let run down sides.

Serves 12.


NOTE: I have also made this one with less glaze before, as I remember it made so much. I cut it back to 1/2 cup whipping cream and 4 oz semi-sweet choclate.

[Chocolate Rose]

This is the one that we love and that I've been making for years:

* Exported from MasterCook *

Triple Layer Chocolate Cheesecake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup almonds -- sliced -- blanched
4 ounces milk chocolate
4 ounces white chocolate
4 ounces dark chocolate
2 pounds Neufchâtel cheese
1 3/4 cups sugar
4 large eggs
3/4 cup whipping cream
GLAZE:
4 ounces chocolate chips
1/2 cup heavy cream

Line the bottom of a 10" springform pan with aluminum foil leaving a 2" overhang all the way around the edge. Carefully attach the side of springform so as not to tear the foil. Generously butter the bottom and side of prepared pan. Gently crush 1/4 cup almonds and press onto the bottom of the pan. Melt the milk, white, and dark chocolates separately. In bowl of heavy mixer beat the cheese for 3-5 minutes til smooth and creamy. Beat in the sugar. Beat in eggs one at a time. Beat in the cream til well combined. Measure and remove a scant 2 1/3 cup batter to a medium bowl. Fold in the milk chocolate til just combined. Scrape into prepared pan. Divide the remaining batter in half and fold white chocolate into half and gently scrape on top of milk chocolate batter. Fold dark chocolate into remaining batter and scrape on top of white chocolate batter. Place the cheesecake in a roasting pan on the middle rack of the oven. Pour boiling water into roasting pan so that the water comes halfway up the sides of the cheesecake pan. Bake 1 hour and 45 minutes to 2 hours at 325. Turn off oven and let sit in oven with the door closed for an additional hour. Remove and cool to room temp. Refrigerate overnight or for at least 5 hours. Then glaze. Glaze: Bring cream to a gentle boil. Remove from heat and stir in the chocolate. Whisk til smooth. Scrape onto center of cake and spread evenly over top. Refrigerate til set. Run a thin-bladed knife around edge of cake to loosen. Press remaining almonds evenly on side of cake. Serves 12.