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Contest-Winning Neapolitan Cheesecake Recipe
Contest-Winning Neapolitan Cheesecake Recipe photo by Taste of Home

Contest-Winning Neapolitan Cheesecake Recipe

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As a child, I loved Neapolitan ice cream. I thought it would be fun to create a cheesecake with the same flavors. This smooth, creamy layered beauty is the result. Each layer is just rich with flavor. —Sue Gronholz, Beaver Dam, Wisconsin
TOTAL TIME: Prep: 45 min. Bake: 65 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 65 min. + chilling
MAKES: 12 servings

Ingredients

  • 1 cup cream-filled chocolate sandwich cookie crumbs
  • 3 tablespoons sugar
  • 3 tablespoons butter, melted
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/3 cups sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 4 eggs, lightly beaten
  • 3/4 cup semisweet chocolate chips
  • 1 cup fresh strawberries, hulled
  • 1 to 2 drops red food coloring, optional
  • 1/4 cup seedless strawberry jam, warmed
  • Sliced fresh strawberries and sweetened whipped cream

Nutritional Facts

1 slice (calculated without garnishes) equals 563 calories, 38 g fat (22 g saturated fat), 167 mg cholesterol, 340 mg sodium, 49 g carbohydrate, 1 g fiber, 10 g protein.

Directions

  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a small bowl, combine the cookie crumbs, sugar and butter. Press onto the bottom of pan; set aside.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the flour, cream and extracts. Add eggs; beat on low speed just until combined. Divide batter into thirds.
  4. In a microwave, melt chocolate chips; cool to room temperature. Stir melted chocolate into one portion of batter; pour over crust. In a food processor, puree strawberries. Add pureed strawberries and food coloring if desired to another portion; gently spread over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  5. Bake at 325° for 40 minutes or until center is just set and top appears dull. Gently spread remaining batter over top. Bake for 25-30 minutes or until top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  6. Remove sides of pan. Drizzle jam over cheesecake; garnish with strawberries and whipped cream. Yield: 12 servings.
Originally published as Neapolitan Cheesecake in The Taste of Home Cookbook 2011, p7

Nutritional Facts

1 slice (calculated without garnishes) equals 563 calories, 38 g fat (22 g saturated fat), 167 mg cholesterol, 340 mg sodium, 49 g carbohydrate, 1 g fiber, 10 g protein.

Reviews for Contest-Winning Neapolitan Cheesecake

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed May. 7, 2014

This is not a "mix and go" cake, but for a special occasion - my baby's 21st birthday - it was perfect. It requires a night's refrigeration, so start a day ahead of time...

The flavors mix perfectly, and even in my two-left-hands it came really pretty.

The crust adds some crunch to this smooth wonderful treat.

Get your cholesterol medication and eat a slice!

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