Saturday, March 20, 2010

Triple Layer Cheesecake

So...this recipe was a definite temptation! I found it on My Sister's Kitchen. John's not a big fan of baked cheesecakes, but said this was the best baked one he's had!
John's Rating: 9Mmm...check out the layers!!! Chocolate Crumb Crust
1 1/2 cups vanilla wafer crumbs ( about 45 wafers)
1/2 cup powdered sugar
1/4 cup Hershey's Cocoa
1/3 cup butter, melted
In a medium bowl, stir together crumbs, powdered sugar and cocoa; stir in butter. Press mixture onto bottom and 1 1/2 inches up side of 9 inch springform pan. Bake at 350 degrees for 8 minutes. Cool completely.
3 8 oz. pkgs cream cheese, softened
3/4 cup sugar
3 eggs
1/3 cup sour cream
3 TBSP all purpose flour
1 tsp vanilla
1/4 tsp salt
1 cup butterscotch chips, melted
1 cup semi-sweet chocolate chips, melted
1 cup vanilla chips, melted
Triple Drizzle
1 TBSP each butterscotch chips, semi-sweet chocolate chips, & vanilla chips
1 1/2 tsp shortening, divided (I left this out)

Heat oven to 350 degrees. Prepare chocolate crumb crust. In a large mixer bowl on medium speed of electric mixer, beat cream cheese and sugar until smooth. Add eggs, sour cream, flour, vanilla and salt; beat until blended. Stir 1 1/3 cups batter into melted butterscotch chips until smooth; pour into prepared crust. Mix 1 1/3 cups batter into melted chocolate chips until smooth; pour over butterscotch layer. Stir remaining batter into melted vanilla chips until smooth; pour over chocolate layer. Bake 55-60 minutes or until almost set in center. Remove from oven to wire rack. With knife, immeadiately loosen cake from side of pan. Cool completely; remove side of pan. Prepare triple drizzle, if desired. Drizzle one flavor at a time, over top of cheesecake. Refrigerate about 3 hours. Makes 12-14 servings.
Mix 1/2 tsp with chips and drizzle

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