Triple Layer Cheesecake Recipes

Steps:

• Combine the wafer crumbs, 1/4 cup sugar and butter. Press onto the bottom and 2 in. up the sides of 9-in. springform pan; set aside. , In a small bowl, beat one 8-oz. package cream cheese, 1/4 cup sugar and 1/3 teaspoon vanilla until smooth. Lightly beat 1 egg; add to cream cheese mixture and beat on low speed just until combined. Stir in melted chocolate and 1/3 cup sour cream. Spoon over crust. , In another bowl, beat second 8-oz. package of cream cheese, brown sugar, flour and 1/3 teaspoon vanilla until smooth. Lightly beat 1 egg; add to cream cheese mixture and beat on low speed just until combined. Stir in pecans. Carefully spoon over chocolate layer. Place pan on a baking sheet., Beat 3-oz. package of cream cheese, almond extract, and remaining sugar, sour cream and vanilla until smooth. Lightly beat remaining egg; add to cream cheese mixture and beat on low speed just until combined. Carefully spoon over pecan layer. , Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For glaze, chop 3 oz. semisweet chocolate and place in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Remove sides of springform pan; spread glaze over top of cheesecake to within 1/2 in. of edges. Refrigerate until serving., For chocolate curls, melt remaining semisweet chocolate; spread with a spatula into a very thin layer on a baking sheet. Chill for 2 minutes or until set., Microwave white chips and oil at 70% power for 1 minute; stir. If necessary, microwave at additional 10-15 second intervals, stirring until melted. Spread with a spatula into a very thin layer on a second baking sheet. Chill for 2 minutes or until set., To make curls, push a metal spatula firmly along the baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use a toothpick to carefully place each chocolate curl on a waxed paper-lined baking sheet. Refrigerate until ready to use., Arrange chocolate curls on top of cheesecake just before serving. Garnish with raspberries and mint if desired.

Steps:

• For the cheesecake: Grease a 9-by-13-inch baking dish with cooking spray. Pulse the graham crackers and granulated sugar in the bowl of a food processor until fine crumbs form. Drizzle in all the butter while pulsing until the mixture is wet and comes together. Tightly press into the bottom of a 9-by-13-inch baking dish. Chill until ready to use. Clean out the bowl and set aside to use later.
• Combine the gelatin with 1/3 cup warm water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners? sugar, sour cream, lemon juice, vanilla and a pinch of salt and beat on medium-high speed until incorporated and smooth, about 1 minute.
• Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour a third of the mixture on top of the graham cracker crust and smooth out with an offset spatula. Refrigerate until slightly set, about 30 minutes. Evenly divide the remaining batter between 2 medium bowls.
• Meanwhile, puree the raspberries in the bowl of a food processor until smooth. Fold the puree into one of the bowls and stir gently until completely combined. Pour on top of the plain batter and smooth with an offset spatula. Refrigerate until slightly set, about 30 minutes.
• Clean out the bowl of the food processor and puree the blackberries until smooth. Fold into the remaining batter and stir gently until completely combined. Pour on top of the raspberry batter and smooth with an offset spatula. Refrigerate until all three layers are completely set, about 2 hours.
• For the streusel: Meanwhile, melt the butter in a large skillet over medium heat. Stir in the flour, granulated sugar, light brown sugar, pecans and cinnamon and cook, stirring frequently and breaking up the clumps as needed, until the mixture is lightly toasted, 5 to 6 minutes. Spread out onto a baking sheet and break up the crumbles so it resembles granola. Let cool completely, about 1 hour.
• Cut the cheesecake into bars and sprinkle with the streusel before serving.

Steps:

• Preheat oven to 350°F.
• Prepare Chocolate Crumb Crust:.
• 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 unsalted butter.
• Press mixture onto bottom and 1-1/2 inches up sides of a 9-inch springform pan.
• Bake 8 minutes. Then cool.
• Prepare Cheesecake:.
• 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.
• *To melt chips: place chips in microwave-safe bowl. Microwave at HIGH (100%) for 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.*.
• Pour butterscotch mixture into cooled crust.
• Then in another 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.
• Bek 55-60 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.
• Prepare Triple Drizzle - Optional:.
• Place 1 Tablespoon Hershey's Butterscotch Chips with 1/2 teaspoon shortening only, in a small microwave-safe bowl. Microwave at HIGH (100%) 30-45 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 the two other chips.
• Drizzle Triple Drizzle, one flavor at a time, over top of cheesecake, if desired.
• Refrigerate until cold, about 3 hours.
• Cover; refrigerate, leftover cheesecake.

Steps:

• Prepare your ingredients.
• Set out the cream cheese well in advance. Cream cheese should be at room temperature before use to avoid lumps in your cheesecake.
• Preheat the oven to 425 degrees.
• Prepare the pumpkin pie batter.
• In a medium mixing bowl, whisk together 1 cup pumpkin (minus 1/2 cup reserved for final layer), 1/2 can (approximately 1/2 cup plus 2 Tbsp.) sweetened condensed milk, 1 egg, 1/2 teaspoons ground cinnamon, 1/4 teaspoons ground nutmeg, 1/4 teaspoons ground ginger and 1/4 teaspoons salt until smooth. Pour pumpkin pie batter in pie crust.
• Prepare the plain cheesecake batter.
• In a second mixing bowl, combine both packages of room temperature cream cheese, 1/2 cup white sugar and 1/2 teaspoons vanilla extract using a hand mixer. Blend until the mixture is smooth. Add 2 eggs, one at a time, blending thoroughly after each addition. Remove 1 cup of the plain cheesecake batter and spread gently on top of the pumpkin pie batter.
• Prepare the pumpkin cheesecake batter.
• Add reserved 1/2 cup of pumpkin puree, 1/2 teaspoons ground cinnamon, 1/8 teaspoons ground cloves, and 1/8 teaspoons ground nutmeg to the remaining plain cheesecake batter. Stir gently until well blended. Pour pumpkin cheesecake batter gently over cheesecake batter.
• Bake for 10 minutes, then lower the oven to 350 and continue to bake for 20 minutes. Lower the oven to 300 and continue to bake for 15 to 20 minutes, making sure the outer edge doesn't brown too much. The center should still be soft with the edges firmer. The center will firm up as it cools off. Allow the cheesecake to cool completely, and then place it in the refrigerator for at least 3 hours before serving.

Steps:

• In a bowl, combine cookie crumbs, 1/4 cup sugar, and butter; stir to blend well.
• Press mixture onto bottom and 2 inches up sides of a 9-inch springform pan; set aside.
• In another bowl, combine 1 (8 oz) package cream cheese and 1/4 cup sugar; using an electric mixture, beat at medium speed until fluffy.
• Add 1 egg and 1/4 teaspoon vanilla; beat well.
• Stir in melted chocolate and 1/3 cup sour cream.
• Spoon mixture over chocolate crust.
• In another bowl, combine remaining 8 ounce package cream cheese, brown sugar and flour; beat until fluffy.
• Add in 1 egg and 1/2 teaspoon vanilla; beat well.
• Stir in pecans; spoon mixture over chocolate layer.
• In another bowl, combine 5 ounces cream cheese and remaining 1/4 cup sugar; beat until fluffy.
• Add in remaining egg; beat well.
• Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla and almond extract.
• Spoon over pecan layer.
• Bake in a 325° oven for 1 hour.
• Turn oven off and leave cheesecake in oven 30 minutes.
• Open oven door and leave cheesecake in oven for another 30 minutes.
• Cool; then cover and chill at least 8 hours.
• Remove from pan; spread warm glaze on top.
• To make Chocolate Glaze: Add chocolate and butter to the top of a double boiler; bring water to a boil.
• Lower heat; cook until chocolate is melted and smooth, stirring occasionally.
• Remove from heat; stir in remaining ingredients until smooth.
• Spread warm glaze over cheesecake.

Steps:

• Butter and line the base and sides of a 20cm springform tin. Blitz the digestives in a food processor until you get fine crumbs, or bash in a sandwich bag with a rolling pin. Transfer to a bowl and stir in the melted butter until it looks like damp sand. Tip into the prepared tin, and smooth the mixture with the back of a spoon to make an even base, then chill.
• Soak the gelatine leaves in cold water. Put the raspberries in a food processor or in a jug using a stick blender, and blitz to a smooth purée. Sieve out the seeds. Warm the raspberry sauce in a small pan with 1 tbsp sugar until just starting to steam, then pour over 1 drained gelatine leaf in a bowl and stir to dissolve.
• Blitz 3 (about 65g) of the strawberries in a food processor, and warm through with 1 tbsp sugar in the same way. Tip into a bowl and stir in the other drained gelatine leaf.
• Whisk the soft cheese, cream and caster sugar until it just starts to thicken. Divide between three bowls (about 260g per bowl). Fold the strawberry purée into one with a few drops of food colouring to make it light pink, the raspberry mix with the gelatine into another with more food colouring so it's dark pink, and the vanilla bean paste into the third.
• Spoon the raspberry filling over the biscuit base, smoothing the surface so it's flat. Next, add the strawberry filling, gently smoothing over without disturbing the bottom layer, then repeat with the vanilla mixture, using a clean spoon to level the top. A spatula or knife might help with this to keep from dragging the below layers. Chill for 4 hrs or overnight.
• Run a knife around the sides of the cake tin between the cheesecake and the parchment, and loosen the base. Transfer to a cake stand, and smooth the sides, using a palette knife, to neaten the layers. Mix the chocolate with a few drops of lemon extract, if using. Pile the remaining strawberries, some sliced, some whole, on top, and drizzle over the chocolate to finish.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place 30 whole cookies in a food processor; process until finely ground. Crush 16 cookies into a bowl. Reserve any remaining cookies for another use.
• Stir ground cookies and melted butter together until well combined. Press into a 10-inch springform pan.
• Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until well blended. Mix in sour cream. Add eggs, one at a time, mixing after each until just blended. Remove 1/2 of the batter to another bowl and stir in 16 crushed cookies until well combined. Pour cookie batter onto the crust.
• Divide remaining batter into 2 parts. Stir melted chocolate into one part; pour on top of the cookie batter. Top with remaining plain batter.
• Bake in the preheated oven until the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.