Neapolitan Cheesecake

Neapolitan cheesecake features three layers of delicious cheesecake all rolled up into one dessert. This triple layer cheesecake boasts layers of cheesecake, strawberry cheesecake, and chocolate cheesecake with an Oreo crust. It's a cheesecake you'll never forget and you'll never stop eating.

Cheesecake is such a delicious, classic dessert. No matter what kind of event you go to, you can almost always find cheesecake there. I've been a fan of cheesecake for as long as I can remember. I just love the combination of sweet and tangy that it has.

As I've gotten older and baked more and more over the years, I've also come to love just how much you can do with cheesecake. From simple cheesecake to triple layer cheesecake recipes like this one, cheesecake is a dessert that is highly versatile and absolutely delicious in any form.

I've made a lot of cheesecakes over the years, and I've done them in almost every variety you can think of. I've done them simply. I've made peanut butter cup cheesecake.

I've even made cheesecake with chunks of tasty add-ins like chocolate chips in the middle. I was looking to do something even more different when i came up with this recipe, however.

I'd just finished making a cheesecake, and although it was delicious, I was just so bored with it. That's when I decided to put three cheesecakes together. I was eating Neapolitan ice cream with my husband and watching TV, and I thought to myself, "Why not make a Neapolitan cheesecake?"

And that's just what I did!

Neapolitan Cheesecake

This Neapolitan cheesecake is three layers of pure heaven. A crispy Oreo crust holds three smooth, creamy, delicious layers of cheesecake. The bottom is layer is a cheesecake loaded with melted chocolate chips for a rich, chocolate flavor.

The second layer is a bright, colorful strawberry cheesecake. Finally, the top layer is classic cream cheese cheesecake, the perfect finishing touch to this triple layer cheesecake.

It's absolutely delicious, and it's always a real crowd pleaser. When you bit into it, you're immediately hit with an explosion of flavor that is always delicious from the first bite to the last!

Ingredients

It only takes a few ingredients to make this delicious Neapolitan cheesecake. I know, I know. Right now, you're thinking, "There are three different kinds of cheesecake AND a crust in this thing. Of course, there are a ton of ingredients." Not so!

While there are three layers to this cheesecake, they all use the same base recipe. Two of the layers simply have a couple of extra ingredients. So really, we're only talking about ingredients for a basic cheesecake recipe and a crust. That's it. It's actually very simple, and you probably have most if not all of these ingredients in your kitchen already. Here's what you'll need.

For the Crust

• 3 ½ c oreo crumbs
• 4 Tbs melted butter
• 2 Tbs sugar

For the Classic Cheesecake Layer

• 32 oz cream cheese
• 1 ⅔ c sugar
• 4 egg yolks
• ⅔ c heavy cream
• ⅔ c sour cream
• 1 ½ tablespoon cornstarch
• 1 teaspoon salt

For the Chocolate Cheesecake Layer

• ⅓ cheesecake batter
• ⅓ c melted chocolate chips
• ¼ c cocoa

For the Strawberry Cheesecake Layer

• ⅓ cheesecake batter
• 2 teaspoon strawberry flavoring
• Pink food coloring

Making Neapolitan Cheesecake

Making this delicious triple layer cheesecake is just as deceptively easy as the ingredient list. It looks like a lot of work, but in reality, it's quite easy!

• Preheat the oven to 350 F. Line the bottom of a 9-inch springform pan with parchment paper.
• In a medium-sized bowl, combine the Oreo crumbs, melted butter, and sugar until a wet sandy mixture has formed. Press the mixture into the bottom of the springform pan and press slightly up the sides of the pan. The crust should be about ½ centimeter thick. Place into the oven to bake for 15 minutes. Once baked, remove from the oven and set aside to cool.
• While the crust is baking, make the cheesecake batter. Begin by placing the cream cheese and sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed for 5- 6 minutes or until completely smooth. Add in the egg yolks and continue to beat for another minute. Next, add in the heavy cream and sour cream and beat until smooth. Lastly, add in the cornstarch and salt and beat until fully incorporated.
• Separate the cheesecake batter into three equal portions in three separate bowls. In one bowl, add the melted chocolate chips and cocoa and whisk until fully incorporated and smooth. In the second bowl, whisk in the strawberry flavoring and pink food coloring until the entire batter is pink.
• Once the crust has cooled a little bit, spoon in the chocolate cheesecake batter and smooth. Next pour in the strawberry layer and smooth out as evenly as possible. Lastly, spoon the remaining, plain cheesecake batter on top and smooth.
• Wrap the bottom and sides of the springform pan with aluminum foil to prevent any water from seeping in. Place a springform pan into a larger pan to create a water bath. Fill the larger pan with enough water to come halfway up the side of the springform pan. Place into the preheated oven to bake for 1 ½ hours. You may notice that the cheesecake starts to brown, at which point you can cover it with aluminum foil to prevent it from browning too much. Once the cheesecake has baked, turn the heat off and leave it in the oven for 1 hour with the door closed.
• Once the cheesecake has been set for 1 hour, remove it from the oven and place it onto a cooling rack to cool completely before covering it with tin foil or plastic wrap and place it into the fridge for at least 3 hours or overnight. Once the cheesecake has chilled, remove the springform pan and place onto a cake plate or a cake stand. Slice and serve.

Variations

There are few substitutions you can make if you don't have exactly the right ingredients for this recipe. These are excellent if you have everything you need except for one or two things to make the cheesecake. They're easy switches, and they work just as well.

• Sour cream - You can use plain yogurt in place of the sour cream.
• Cornstarch - Flour may be used in place of the cornstarch.
• Cocoa – If you do not have cocoa, simply omit it and add in ½ tablespoon of cornstarch.

Neapolitan Cheesecake Tips

This triple layer cheesecake recipe is fairly straightforward when you break it down. It doesn't take much experience or know-how to make it, which is great. That being said, there are a few things to remember that will help you make the absolute best cheesecake possible.

These are simple tips that make a big difference so be sure to look them over.

• When making the cheesecake, be sure to cream the cream cheese and sugar together until it is absolutely smooth as once you start adding other ingredients, it becomes increasingly more difficult to dissipate any cream cheese lumps. If you do still have lumps at the end, simply take a wooden spoon or rubber spatula and press the lump against the side of the bowl.
• The cheesecake should be dense enough to hold together without mixing when layering on each layer, however, if you feel that it is too soupy, simply place the cheesecake into the fridge for 15 minutes after each layer to let it set before adding the next layer.
• It is not necessary to put tin foil over the cheesecake, however, to maintain the lightness of the top layer, I put tin foil over the top of the cheesecake at the beginning for the first hour and then removed it for the last 30 minutes to allow the top layer of cheesecake to bake. It does seem opposite to what is normal as far as placing the tinfoil on after it starts browning, however, I have found it this way allows the cheesecake to set and it does not crack when it's finished baking.

Storing Neapolitan Cheesecake

This cheesecake will keep well in an air-tight container in the refrigerator for up to five days. For longer storage, you can freeze it for up to three months.

For ease of access, I sliced my cheesecake into 12 slices and wrapped each individual slice in plastic wrap before placing it into the freezer. This way, it is easier to store as well as it is easier to access for quick enjoyment.

When you're ready to eat it, simply remove it from the freezer and let it sit at room temperature for 10 to 15 minutes to allow the cheesecake to soften just a little bit without completely thawing. If you do prefer a thawed cheesecake just allow it to set out for 20-25 minutes.

More Cheesecake Recipes

Do you like cheesecake? Here some recipes you may also like to try.

Neapolitan Cheesecake - Three Layers of Deliciousness

This triple layer cheesecake is one of the most delicious desserts you'll ever make! Although it looks complicated, it's actually much easier than you might think to make this Neapolitan cheesecake. It all comes down to mixing and layering.

That's really all there is to it.

It's a beautiful, delicious dessert that looks so much more complicated than it is, making you look like a baking hero even though you were in and out of the kitchen in no time. Give this recipe a try, and I know you'll love it.