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Contest-Winning Neapolitan Cheesecake

 Contest-Winning Neapolitan Cheesecake
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
12 ServingsPrep: 45 min. Bake: 65 min. + chilling

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 McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure 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

Directions

  • Place a greased 9-in. springform pan on a double thickness of
  • heavy-duty foil (about 18 in. square). Securely wrap foil around
  • pan.
  • In a small bowl, combine the cookie crumbs, sugar and butter. Press
  • onto the bottom of pan; set aside.

2 of 2

Contest-Winning Neapolitan Cheesecake (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
  • Remove sides of pan. Drizzle jam over cheesecake; garnish with
  • strawberries and whipped cream. Yield: 12 servings.
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.