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Neapolitan Cheesecake

 Neapolitan Cheesecake
This rich, creamy cheesecake is a crowd-pleasing standout. It has won first-place ribbons at numerous fairs and is my family's favorite dessert. It's an indulgence sure to produce "oohs" and "aahs" when served to guests. -Sherri Regalbuto, Carp, Ontario
12-14 ServingsPrep: 35 min. Bake: 70 min. + chilling


  • 1 cup chocolate wafer crumbs (18 wafers)
  • 3 tablespoons butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1/4 cup heavy whipping cream
  • 3 eggs, lightly beaten
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 ounces semisweet chocolate, melted and cooled
  • 2 ounces white baking chocolate, melted and cooled
  • 1/3 cup mashed frozen sweetened sliced strawberries, well-drained
  • Red liquid food coloring, optional
  • 3 ounces semisweet chocolate, chopped
  • 2 tablespoons butter
  • 2 teaspoons shortening, divided
  • 1 ounce white baking chocolate


  • In a small bowl, combine wafer crumbs and butter. Press onto the
  • bottom of an ungreased 9-in. springform pan. Place pan on a baking
  • sheet. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce
  • heat to 325°.
  • In a large bowl, beat cream cheese until smooth. Gradually beat in

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Neapolitan Cheesecake (continued)

Directions (continued)

  • sugar and cream. Add eggs and vanilla; beat on low just until
  • combined. Divide batter into thirds. Add melted semisweet chocolate
  • to a third. Spread over crust. Add melted white chocolate to another
  • third. Spread over semisweet layer. Stir strawberries and a few
  • drops of food coloring if desired into remaining portion. Spread
  • over white chocolate layer. Place pan on a double thickness of
  • heavy-duty foil (about 18 in. square). Securely wrap foil around
  • pan.
  • Place springform pan in a large baking pan. Fill larger pan with hot
  • water to a depth of 1 in. Bake at 325° for 70-75 minutes or
  • until center is just set. Remove springform pan from water bath.
  • Cool on a wire rack for 10 minutes. Remove foil. Carefully run a
  • knife around the edge of pan to loosen; cool for 1 hour longer.
  • Refrigerate overnight.
  • For topping, melt semisweet chocolate, butter and 1 teaspoon
  • shortening in a heavy saucepan or microwave; stir until smooth. Cool
  • 5 minutes. Remove sides of pan. Pour melted chocolate mixture over
  • cheesecake. Melt white chocolate and remaining shortening. Drizzle
  • over cheesecake. Refrigerate until chocolate is firm. Refrigerate
  • leftovers. Yield: 12-14 servings.
Nutritional Facts: 1 serving (1 slice) equals 265 calories, 18 g fat (10 g saturated fat), 82 mg cholesterol, 157 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.