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Tangy Baked Chicken and Colorful Ravioli Salad

Delightfully tangy baked chicken teams up with a vegetable ravioli salad and zucchini-corn side dish. The triple chip cheesecake is a winner! This is a perfect meal for entertaining and other special occasions.

Rate & Review

Four cheese ravioli paired with plenty of vegetables makes for a vitamin rich starter or entrée.

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recipe

Ingredients:

  • 1 package BUITONI Refrigerated Light Four Cheese Ravioli (9 oz.), prepared and rinsed in cold water
  • 1 package (10 ounces) Italian-blend torn mixed salad greens
  • 1 cup broccoli florets
  • 3/4 cup snow pea pods
  • 1/2 cup sliced carrots
  • 1 1/2 cups bottled fat free peppercorn ranch salad dressing

Directions:

ARRANGE salad greens on serving platter. Top with pasta and vegetables. Drizzle with dressing before serving.

reviews

Review This Recipe
  •  Star(s)

    TASTY AND GORGEOUS !

    KIM from WICHITA/KS

    I FOLLOWED RECIPE X5 FOR A BABY SHOWER - A BIG HIT ! I ADDED CELERY AND A HINT OF MY FRESH GROWN BASIL & CHIVES - I RECOMMEND YOU BLANCH THE SNOW PEAS VERY LIGHTLY TO IMPROVE THEIR TEXTURE IN THE MOUTH , AS THEY CAN BE A BIT LEATHERY AT TIMES - DELICIOUS , EASY , AND A COMPLETE MEAL ! KIM VORNAUF

  •  Star(s)

    Vegetable Ravioli Salad

    Lee from NY

    All I can say, this is going to be my family favorite! Thank You, Buitoni Lee907

  •  Star(s)

    Delicious

    Susan from Martinez/California

    My husband and I really enjoyed this salad. It makes a great dinner on a hot evening. Quick and easy too!

  •  Star(s)

    Thank you!

    Diane Smith from Miami, Fl

    I had been looking for a twist on pasta salad to take for pot-luck and found it with this recipe. I did add some frozen peas and used Garlic Ranch dressing.Thanks.

  •  Star(s)

    good

    Maggie from

    We really liked it and it was easy! A quick fix when you dont feel like cooking!!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 330
  • Calories from Fat: 40
  • Total Fat: 4.5g (7% of DV)
  • Saturated Fat: 2g (10% of DV)
  • Cholesterol: 30mg (10% of DV)
  • Sodium: 1320mg (55% of DV)
  • Carbohydrates: 64g (21% of DV)
  • Dietary Fiber: 7g (29% of DV)
  • Sugars: 10g
  • Protein: 10g
  • Vitamin A: 90% of DV
  • Vitamin C: 60% of DV
  • Calcium: 15% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

This Crispy Baked Dijon Chicken has a delightful tang.

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recipe

Ingredients:

  • Nonstick cooking spray
  • 1/4 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 3 to 4 tablespoons Dijon mustard
  • 1/4 cup plain, dry bread crumbs
  • 1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
  • 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves

Directions:

PREHEAT oven to 475° F. Spray 13 x 9-inch baking dish with nonstick cooking spray.

COMBINE evaporated milk and mustard in shallow bowl. Combine bread crumbs and cheese in separate shallow bowl. Dip chicken into milk mixture, coating both sides, then into bread crumb mixture. Place in prepared dish.

BAKE for 15 to 20 minutes or until chicken is golden brown and no longer pink in center.

reviews

Review This Recipe
  •  Star(s)

    Will try, look delicious

    arlene heffner from Bath, NY

    I have treied similar recipes in the past and they were tasty. May substitute lower calorie ingredients.

  •  Star(s)

    GREAT!

    Amy H from South Dakota

    I love this recipe! I didn't go exactly by the recipe, used about as much of each ingredient that I thought was needed, also added seasoning to the bread crumbs. My husband LOVED it!

  •  Star(s)

    BAKED DIJON CHICKEN

    Jerry Stockwell from DOWAGIAC, MI

    Excellent!! For dry bread crumbs I crushed a package of seasoned stuffing mix, used what was needed and saved the rest for another recipe.

  •  Star(s)

    YUM!

    Jenny Nwasor from Novi, MI

    This was great! Can't wait to change it up a bit! For a variety!

  •  Star(s)

    Quick and Easy

    Doris Gardner from Mifflinburg, PA

    The family really enjoys this chicken. I like how quick it bakes. I have made with mustard but also with ranch dressing. My husband and daughter commented how good the chicken is the next day!

  •  Star(s)

    Quick & Easy

    Debi Richardson from Plainfield, IL

    This was very good. I used unseasoned bread crumbs and next time will add some seasoning to them. I will make again and have passed this on to a friend.

  •  Star(s)

    baked dijon chicken

    s riley from

    Family thought it was a good change. It is an easy recipe to follow.

  •  Star(s)

    dijon chicken

    Carol Jones from Las Vegas, NV

    this recipe was very tasty, but I found the breading too much. I tried it again using panko bread crumbs for a lighter touch. It came out great!

  •  Star(s)

    New Family Favorite

    Beth Katz from Pennsylvania

    Made this tonight for the first time and the family loved it. Happy to have another chicken recipe to fall back on.

  •  Star(s)

    Baked Dijon Chicken

    Mike Nicholson from Rock Island, IL

    The first thing my wife said was "I don't like Dijon Mustard" Well she loved the chicken. Chicken was somewhat soggy on the bottom, next time I will put on a baking rack so the bottom can crisp up. Make extra. Really good the next day.

  •  Star(s)

    Dinner in 40 minutes or less

    Stephanie Barzellone from Tulsa, OK

    Some days, time just gets away from you, and before you know it, you are in a hurry to get somewhere fast. I only had 30 minutes to prepare a healthy meal for my family of six, since we had my daughter's golf practice to get to on time. I found this recipe, and not only was it DELICIOUS and HEALTHY, it was done in less than 30 minutes!!!Thank you VBB!!

  •  Star(s)

    Very tasty chicken

    Phyllis Carr from Mattapan, MA

    I loved this recipe. Nice and crispy chicken. Very easy and quick. I would recommend to anyone who wants to try something different.

  •  Star(s)

    Baked Dijon Chicken

    Nancy Long from Saint Petersburg, FL

    I think Panko crumbs would be a good alternative

  •  Star(s)

    Delightfully Delicious

    Trisha Ritter from SC

    I fixed this recipe a few weeks ago and I loved it. It's only 5 points for weight watchers also so definitely a plus. My nine year old loved it. My picky three year old ate a little. My husband even ate it, but I didn't tell him it was low fat. I think next time I will try the Italian bread crumbs for a little extra flavor though. A+

  •  Star(s)

    Easy Baked Chicken

    Carole Thomas from Lumberton, NC

    This is a wonderful recipe. I used crushed crackers instead of bread crumbs and regular yellow mustard. The tartness was just right for us...delicious!

  •  Star(s)

    WOW...

    GEORGA KNIGHT FOSTER from Pilesgrove, NJ

    THIS RECIPE WAS AWESOME!!!!!!! I DIDN'T USE IT ON CHX I USED IT ON A PORK LOIN.. WITH A LITTLE HONEY W/ THE MILK MIXTURE AND IT TURNED OUT LIKE HONEY FRIED PORKLOIN SOOOO GOOD.. I CANT WAIT TO TRY IT ON CHX...

  •  Star(s)

    Baked Dijon Chicken

    Janice Davis from Bartlett, IL

    This was easy to make and smelled great while cooking. It taste better the next day, and I am not usually fond of leftovers. I'll try it with ranch dressing next time, the dijon was a little too tangy.

  •  Star(s)

    Great!

    Beverly Liger from YOUNGSTOWN, NY

    Love the idea so few things to put together for a fast meal. Great tasting as well.

  •  Star(s)

    supper

    carmen concepcion from Fall River, MA

    wow what a way to finally do great crispy chicken my family loved it and i enjoy making it. it was great

  •  Star(s)

    Baked Dijon Chicken

    Pattie Boling from Princeton, NC

    I really enjoyed this recipe , it was easy and to make it a little different, I cooked it on the grill. It drove the neighbors crazy, it smelled so good. My crowd asked for us to have it often.

  •  Star(s)

    Delicious

    Jan Wilkins from Blytheville, AR

    This is fantastic....and meets [most] of my diet requirements!

  •  Star(s)

    Excellent!

    Kendyl Dunivan from Folsom, CA

    This is an excellent recipe. Cooking isn't one of my strong points, but even I can make this recipe well! Everyone I have cooked it for has loved it!

  •  Star(s)

    honey and sour cream

    Sadie Gambino from Bronx, NY

    Fast and easy to do . When the chicken is done I like to put on the TOP Honey mix with sour cream and mustard garlic powder to .

  •  Star(s)

    Easy

    Tony Jurcak from Crest Hill, IL

    This dish took almost no effort and the taste was great, next time I will add a little honey to it

  •  Star(s)

    wonderful

    KATHY GREEN from South Daytona, FL

    This was so flavorful and moist...........

  •  Star(s)

    really good!

    julie cook from Marshalltown, IA

    easy to make. i added a little honey to my recipe.

  •  Star(s)

    Family Really Enjoyed

    Heather J from Martinsville, VA

    This is great and so easy to make. I would have never thought that the mustard would have given it such a great taste.

  •  Star(s)

    Husband Who Never Cooks Made It!

    TRACY JOHNSON from PORTLAND, OR

    I am always the one who cooks and tries out new things in the kitchen. I was sick and my husband made this quick, easy meal. It was so good, it's now his specialty!

  •  Star(s)

    WONDERFULL

    Lois Arteaga from NORTH HOLLYWOOD, CA

    I LIVE ALONE BUT THIS RECIPIE WAS SO GOOD I HAD IT FOR DINNER THEN THE LEFTOVERS MADE A WONDERFULL SALAD WITH SPINACH AND STILL ANOTHER CHICK SALAD SAN

  •  Star(s)

    quick and tasty

    Bee from

    This was great and so simple!! Everyone loved it! My family is not a big fan of mustard so I substituted mustard for spicy ranch dipped in italian bread crumbs with the parmesean cheese it was awesome. I definetly will make this again!

  •  Star(s)

    Italian Nonni

    Baked Dijon Chicken from Huntley,Illinois

    This was very easy to prepare. I used 4 very thick chicken breasts and cut them in half. I also use Italian seasoned bread crumbs because I did not have plain bread crumbs. I think the heat was too high. I sprayed a glass pyrex 13x9 with Pam and most of my breading stuck to the pan. I also had the rack in the middle of the oven, I have an electric oven so I think next time I will bake at 400 for about 30 minutes. The 15 to 20 minutes time frame is probably for thin breasts. Family was pleased with overall taste and said they would eat this dish again. I also have two granddaughters 6 & 4 who said they enjoyed the meal.

  •  Star(s)

    Using thighs

    Marty Heintz from Opelousas, LA

    I subbed boneless, skinless chicken thighs for the breasts (my husband likes them better) and it was even juicier and still low cal and sensible.

  •  Star(s)

    so easy & yet so delicious!

    Sally Frazier from Yuma, AZ

    It didn't take long to put this together. I assembled it first, picked my kids up from school and baked it for 30 minutes. Boy was it a hit with my 4 kids.

  •  Star(s)

    will make again

    regina dotson from Dade City, FL

    I like to try new recipes for chicken and this was a very good choice my girls liked it. The leftovers i made into a very tasty salad.

  •  Star(s)

    baked dijon chicken is great!!

    josh yaney from Celina, OH

    I fixed this for my family of four. I have two sons 10 and 5, both don't like new recipes, usually. This one they loved. The dijon masked the chicken flavor and gave it a zing. We will make this again.

  •  Star(s)

    Great, Quick Dinner!

    Pamela Lewandowski from Baton Rouge, LA

    I just got married, and have not cooked for myself too much, so I don't have many recipes to use for dinner for my husband and I. I tried this one out this week, and it was really good--something with a little tang and the chicken was nice and tender. It's so quick, and very good!

  •  Star(s)

    Chicken

    kimberly jones from baxter, TN

    This is a great recipe enjoyed it very much and to me it was very easy. Thank-You biscuit08

  •  Star(s)

    Baked Dijon Chicken

    Lynn Logman from VALLEY, WA

    I made this recipe to compete with my husbands BBQ steak the other nite. Great job and very easy and found nice texture and moist!!

  •  Star(s)

    Excellent change from oven fried

    Fay McKeehan from O BRIEN, FL

    My family loved this change from oven fried. The chicken was moist and flavorful. My family has requested that I make this again. My son has a banquet at school and has requested that I make a plate of chicken for the school get together. Really good.

  •  Star(s)

    Dijon is in France

    cheryl hauble from MAPLEWOOD, MN

    My daughter brought home some dujoin mustard from Dijon France as an exchange student. We made this and served it with cream and butter noodles. It was very good.

  •  Star(s)

    BAKED DIJON CHICKEN

    DENISE SOUKUP from OMAHA, NE

    THIS RECIPE IS GREAT FOR BUSY WEEK NIGHTS DINNER! GOES TOGETHER VERY QUICKLY AND WAS A WINNER WITH THE KIDS TOO. THANKS FOR SPICING THINGS UP.

  •  Star(s)

    Baked Dijon Chicken

    Ginger Marszalek from SOUTHWICK, MA

    This was good, however I used italian flavored breadcrumbs based on other reviews. I love dijon mustard, and the taste just didn't come through. I also agree, it would taste good with a mustard sauce as well. next time, plain breadcrumbs like the recipie says and I'll make extra liquid to use as a sauce.

  •  Star(s)

    Tasty and healthy

    Jill Parrett from NORTH PROVIDENCE, RI

    This was a good, basic chicken recipe. I doubled the amount of evaporated milk/mustard mixture and reserved half to use as a sauce for the cooked chicken.

  •  Star(s)

    Perfect Chicken

    Roseann Gillig from HUNTLEY, IL

    As a Weight Watcher I'm always on the hunt for a lighter "tastier" chicken meal. We loved this, the Dijon gives it a delightful zing, its easy and only 5 WW Points. I make this often!

  •  Star(s)

    Unique recipe

    Sheryl from Newbury Park, CA

    This is a good alternative to fried chicken. The coating on it is tasty and it's a healthy recipe. The parmesan cheese adds alot of flavor. This is one of those recipes your children can help you make. Just be careful when using the oven as the temperature for this recipe is really high. Enjoy!

  •  Star(s)

    Absolutely Delicious

    Tiffany Martin from OCOEE, FL

    We loved it! The recipe is absolutely delicious.

  •  Star(s)

    Fun Finger-Friendly Food

    Miss Kendy from DeKalb, IL

    I made this recipe for my boyfriend and myself one night because I was in the mood for something 'different'. My boyfriend is a very selective eater and although I do give him credit for venturing out and at least tasting new things, he had made it clear to me that he does not like chicken. Instead of full chicken breasts, I opted to use tenders. They came out beautifully. We made rice as a side dish which was a perfect accent. He loved the dish, and told me he wants it again. He actually wants me to make chicken again (in the form of tenders nonetheless), but still. Plus, it really was easy to make, the ingredients are easily affordable and it's perfect for college students that have small spaces to work with and not much money in the wallet.

  •  Star(s)

    Yummy Chicken!

    Pam Lundberg from BUFFALO GROVE, IL

    This recipe was SUPER easy to make, and the chicken came out great. It was very moist on the inside, crispy on the outside! I will definitley make this again, and I recommended it to my friends.

  •  Star(s)

    Sounds Good

    joan pond from NEW MILFORD, CT

    I am going to make this recipe, tonite.

  •  Star(s)

    Baked Dijon Chicken

    Manjula Panakkal from CHICAGO, IL

    I did try this recipe. It was easy and tasted good. Since it tasted kinda "bland" instead of plain bread crumbs I used Italian bread crumbs. Other than that I wouldn't change anything in this recipe. It goes real good with chicken flavored brown rice and Italian salad.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 230
  • Calories from Fat: 38
  • Total Fat: 4g (6% of DV)
  • Saturated Fat: 2g (8% of DV)
  • Cholesterol: 86mg (29% of DV)
  • Sodium: 592mg (25% of DV)
  • Carbohydrates: 8g (3% of DV)
  • Dietary Fiber: 0g (1% of DV)
  • Sugars: 1g
  • Protein: 38g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 12% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

This Zucchini-Corn Sauté is a four-vegetable medley that makes a colorful addition to just about any meal. It is especially enticing with grilled or broiled pork or lamb chops, or roasted chicken and turkey.

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recipe

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 3 cups (about 3 medium) sliced zucchini
  • 1/2 cup chopped red onion
  • 1/8 teaspoon crushed red pepper (optional)
  • 1 1/2 cups loose-pack frozen whole-kernel corn
  • 1 medium tomato, seeded and chopped
  • 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme, crushed

Directions:

HEAT oil in large, nonstick skillet over medium-high heat. Add zucchini, onion, and crushed red pepper; cook, stirring occasionally, for 4 to 5 minutes or until vegetables are tender. Stir in corn, tomato, and thyme; cook, stirring occasionally, for 2 to 3 minutes or until heated through. Season with salt and ground black pepper, if desired.

reviews

Review This Recipe
  •  Star(s)

    Zucchini-corn saute

    Lori C from Marlboro, NJ

    Served this dish at my labor day barbeque and everyone really loved it. I just needed to add a little salt to bring out the flavors.

  •  Star(s)

    Zucchini-Corn Saute

    Edna Hakenson from Las Cruces, NM

    Delicious! One of the best zucchini recipes I've had.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 120
  • Calories from Fat: 40
  • Total Fat: 4.5g (7% of DV)
  • Saturated Fat: 0.5g (3% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 20mg (1% of DV)
  • Carbohydrates: 21g (7% of DV)
  • Dietary Fiber: 4g (16% of DV)
  • Sugars: 6g
  • Protein: 4g
  • Vitamin A: 15% of DV
  • Vitamin C: 60% of DV
  • Calcium: 4% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

A Grand Prize Winner of the Nestlé Toll House "Share the Very Best" recipe contest, this Triple Chip Cheesecake dessert was created by Terri Hewitt of Elwell, Michigan. This mouthwatering cheesecake features layers of Nestlé Toll House Semi-Sweet Chocolate, Butterscotch and Premier White Morsels. It is then topped with a beautiful drizzled finish, making it perfect for holiday entertaining.

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recipe

Ingredients:

  • CRUST
  • 1 3/4 cups chocolate graham cracker crumbs
  • 1/3 cup butter or margarine, melted
  • FILLING
  • 3 packages (8 oz. each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream
  • 3 tablespoons all-purpose flour
  • 1 1/2 teaspoons vanilla extract
  • 3 large eggs
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Premier White Morsels
  • TOPPING
  • 1 tablespoon of each NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, Semi-Sweet Chocolate Morsels and Premier White Morsels

Directions:

PREHEAT oven to 300° F. Grease 9-inch springform pan.

FOR CRUST:
COMBINE
crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan.

FOR FILLING:
BEAT
cream cheese and granulated sugar in large mixer bowl until smooth. Add sour cream, flour and vanilla extract; mix well. Add eggs; beat on low speed until combined.

MELT butterscotch morsels in medium, uncovered microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Add 1 1/2 cups batter into melted butterscotch morsels; stir. Pour into crust. Repeat procedure with semi-sweet morsels. Carefully spoon over butterscotch layer. Melt white morsels in small, uncovered, microwave-safe bowl as stated above. Blend melted white morsels into remaining batter in mixer bowl. Carefully spoon over semi-sweet layer, covering completely.

BAKE for 1 hour 10 to 15 minutes or until center is almost set. Cool in pan on wire rack for 10 minutes. Run knife around edge of cheesecake. Let stand for 1 hour.

FOR TOPPING:
PLACE
each flavor of morsels separately in three, small heavy-duty plastic bags. Microwave on HIGH (100%) power for 20 seconds, knead bags to mix. Microwave at additional 10- second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over cheesecake. Refrigerate for at least 3 hours or overnight. Remove side of pan.

reviews

Review This Recipe
  •  Star(s)

    It's been so long!!

    Alysha Englerth from Twin Cities, MN

    I made this recipe as a little girl-- well, probably about 12 years old- and it was just a recipe my mom gave me. I didn't keep it, and have been searching for it for about three years now! I am so happy to finally have found it!! I can't wait to make this and see if it's as good as I remember!

  •  Star(s)

    Triple Chip Cheesecake

    KATHY GREEN from South Daytona, FL

    This is a beautiful dish. It is so elegant looking and tastes great as well.

  •  Star(s)

    Waaay too sweet

    Ava Kazimierczak from BALTIMORE, MD

    I could only take one bite of this one. The butterscotch and white chocolate was extremely sweet. It just tasted like the chips, not cheesecake.

  •  Star(s)

    Triple Chip Cheesecake

    Jody Huston from Chehalis, WA

    This cheesecake is worth the extra effort. It is both impressive and delicious and each time I have made it there have been rave reviews.

  •  Star(s)

    Terrific!

    Chris Forget from ALBANY, NY

    This cheesecake was different and delicious! Definitely a "keeper."

  •  Star(s)

    fan favorite

    crystal barnett from roanoke, VA

    I made this cheesecake because it looked pretty. Now I have to make it for any and every occasion my friends and family can come up with. its wonderful

  •  Star(s)

    delicious

    cassie reed from peoria, AZ

    this recipe was delicious. my kids espeicially liked. it wasnt even that challenging to make.

  •  Star(s)

    1st Time's a Charm

    J N from Grand Haven, MI

    This was the 1st cheesecake I've ever attempted!!!It was so easy and SOOO delicious. Very rich taste and look for such an easy recipe.

  •  Star(s)

    Loove It!

    Kelly Taylor from CRESCENT CITY, CA

    I am 13 and this was my second cheesecake. It is the best cheesecake I have ever had. I substituted the butterscotch for peanut butter chips. Now I have to make this for everybodys birthday and my moms anniversary(I have 8 borthers and sisters!)

  •  Star(s)

    First time!

    Sondra Gandee from Bedford, TX

    This was the first cheesecake I've ever made! And it was WONDERFUL! Everyone loved it and are begging for more.

  •  Star(s)

    a piece of cake

    sharlene coumont from RED DEER, AB

    This was my first experience with cheesecake and I was leary with the intermediate rating, but it turned out to be a piece of cake. I had my family, 16 of them, over and they all loved it; even my brothers who don't eat dessert. Next up is a coworker's birthday, guess what I'm making?

  •  Star(s)

    Wonderful Flavor!

    Monica Norris from HOMER, NY

    This is a delicious cheesecake! On one occasion I substituted peanut butter chips for the butterscotch chips, but my family preferred the butterscotch flavor.

  •  Star(s)

    excellent

    Brenda Bourre from North Bay, ON

    I made this dessert 4 times trying to perfect it as I thought it should be given my oven temp. I had a friend try it and he decided to offer it to his group meeting people. However, I had a problem trying to cut it into perfect slices the chocolate on the top was hard and difficult to cut.I know I was doing something wrong if anyone has a suggestion I would appreciate your help.I did try a hot knife. This dessert was amazing. It was not too sweet or too rich. Loved every morsel.

  •  Star(s)

    Triple Chip Cheesecake

    Patricia Gusky from Canton, OH

    I made this dessert and it is awesome. I like the three flavors - sometimes a single flavor can be very overpowering - but the combination gives it that extra special taste. By drizzling the three different flavors over the top - it made this dessert that much more elegant. I made this dessert for a Fashion Show Luncheon and my guests raved about it and wanted the recipe.

  •  Star(s)

    triple chip cheesecake

    carla marshall from BELLE FOURCHE, SD

    This is so good. In not a butterscotch's fan but this is good it go's good with the white and the dark chocolate. And pretty easy to make too.

  •  Star(s)

    triple chip cheesecake

    Mary Dura from DUBUQUE, IA

    I made the cheesecake with peanut butter chips instead of the white chips since I didn't have any in the house. The cheesecake was very good. I can't wait to try it with the white. The texture is very creamy and has a good flavor.

  •  Star(s)

    a little twist to it

    Molly Ammerman from ATLANTA, NY

    I made this recipe and everyone in the house loved it, except me! I am not a big fan of chocolate so I decided to try it with different flavors. The first layer I used caramels in the cheesecake. The second layer I added Rasberry Jam. The 3rd layer I left the same with white chocolate. They're gone! I just made them!

  •  Star(s)

    The best cheesecake ever!

    Susie Brauns from Highland, IL

    I made this cheesecake last night for my mom and mother-in-law. I used all fat free and reduced fat ingredients. I didn't expect it to turn out that great because of that, but I just had to try. Were we ever shocked! This was the best low fat cheesecake I've ever had. No one believed I had used anything but the full-fat ingredients. It was so creamy! Everyone had seconds. Even my 6 year old loved it. He's never liked cheesecake before. I came home from work today to eat the last piece (was thinking about it all day), and my husband beat me to it! I'll definitely make this again.

  •  Star(s)

    YUMMY!

    Katie from Grand Forks AFB, ND

    This was my first try at making cheesecake. So much easier than I thought. It was such a hit! My neighbors all took bids on their piece! I will definitely make this one again.

  •  Star(s)

    This was delicious

    Noemi Rodriguez from

    I had to make some substitutions because I didn't have the butterscotch chips and it was still very good. I can't wait to try it with them though.

  •  Star(s)

    Triple Chip Cheesecake

    Rhonda Paul from PALESTINE, TX

    I made this for a friend for her birthday and she was so excited. I have had to make it for my family several times and have been asked to make it for other birthdays also. This has been a big hit with my family.

  •  Star(s)

    Awesome

    Andrea Frost from KENOSHA, WI

    This is what my son has requested for his birthday cake every year. This is his 5th year! We all love it.

  •  Star(s)

    Triple Chip Cheesecake

    Kim Massie from Zachary, LA

    I made this cheesecake this past weeked for some friends. Everyone loved it. I was even asked if it was really homemade. Takes time to put it all together but well worth it!

  •  Star(s)

    rich and delicious

    Sarah Dawson from DU QUOIN, IL

    This is an easy recipe. It is very rich. I'm thinking of doing all chocolate next time with a bitter-sweet layer, milk chocolate layer, and top it off with a white chocolate layer.

  •  Star(s)

    Yum!

    Debbie keltner from Science Hill, KY

    This is a great cheesecake. My friends at work love it and request it often. I enjoy making it and putting it together. This is the best cheesecake I've ever had and combines all of the most wonderful flavors. Thanks for a great recipe!

  •  Star(s)

    Delicious and visually appealing!

    April McCain from Birmingham, AL

    This recipe was a lot of work, but well worth the time spent. I used regular graham crackers the first time I made it and it wasn't that great. I made it for a meeting for my mom and that time it came out wonderfully. I used peanut butter chips instead of butterscotch and milk chocolate instead of semi-sweet and was able to find the chocolate graham crackers this time. Also, make sure to bake it in a water bath. I also used a 10 inch pan. I will be making this one again and again.

  •  Star(s)

    Making it my own

    Lu Lu Gergel from HORSEHEADS, NY

    I love this cheesecake. So much that I used the base of the recipe and made it my own by variations of the chips. First layer was dark chocolate, add salt 1/4 tsp or more depending on your taste buds though to help with the bitter taste. Next layer was milk chocolate chips and the last layer was plain cheesecake. Top with favorite topping and its just as delightful as the original!

  •  Star(s)

    OUTSTANDING...SO RICH

    Beth Snyder from BETHANY, CT

    I made this cheesecake for Thanksgiving dinner. WOW...it was so rich and delicious, a couple of guests said it was the best cheesecake they had ever had. I will make this for special occasions!! (it was fussy and dirtied lots of pans, but well worth it!!)

  •  Star(s)

    Gone in 15 minutes

    Sharon Tuttle from GLADE HILL, VA

    I love making cheesecakes, and my co-workers love eating them. I brought this cheesecake to work one morning at 8:30 by 8:45 it was gone. Everyone loved it, said it was the best one I ever made - well worth the time.

  •  Star(s)

    Triple CHip Cheesecake

    Kim LaBier from MCDONOUGH, GA

    This was the first cheesecake I have ever made and it was delicious and fairly easy. I have made it twice since and it is a hit with everyone! Drizzling the melted chips on top give it a really nice look too.

  •  Star(s)

    Triple Chip Cheesecake

    Rachel Robinson from

    Excellent Cheesecake! I made this for a dessert contest at work and won 1st place! Everyone loved it! Next time I will try making it with a layer of peanut butter instead of butterscotch. It took much longer then 1 hour and 15 minutes to cook it all the way through at 300 degrees. Thanks for a great recipe!

  •  Star(s)

    triple chip cheesecake

    karlissa stewart from GRAND PRAIRIE, TX

    I did this recipe for my class and the wont stop asking for more. they love it and i love making this trip chip cheesecake.

  •  Star(s)

    SUPERB CAKE

    JEANNA JONES from SIBLEY, IA

    I'm not a big cheesecake fan, but this cake was great!! My whole family devoured it in minutes!

  •  Star(s)

    Worth every minute

    Debra Grady from OAK LAWN, IL

    This was worth every minute it took to make. A real crowd pleaser.

  •  Star(s)

    Top of the Line!

    natalie taylor from montgomery, AL

    If I could give this recipe more stars I certainly would. I have made this cheesecake numerous times and I always get rave compliments for it. It is a very beautiful presentation and the taste is TOP OF THE LINE! As a matter of fact I'm making it tonight for a luncheon at work tomorrow!

  •  Star(s)

    Triple Chip Cheescake

    Susan Jeffers from JACKSONVILLE, AR

    After seeing this recipe, I couldn't wait to make it, but I did wait until a special birthday, MINE! But, I read all the reviews and made these adjustments; I used a 10" pan, doubled the crust recipe,(definitely double the crust), I used peanut butter chips for the bottom layer (because my family doesn't like butterscotch), and used milk chocolate instead of semi-sweet for the second layer. This cheesecake turned out beautiful. I received rave reviews. My family can't wait for me to make it again. It wasn't hard either, just follow the instructions and it's a snap. This was only the third cheescake I had ever made and it came out wonderful. My suggestion....Don't wait for a special reason to make this cheescake.

  •  Star(s)

    Worth the effort

    Jean Buckingham from WAVERLY, IA

    This is a little extra effort because of all the layers, but worth the extra work - delicious!

  •  Star(s)

    Triple Chip Cheesecake

    Amelia Roach from LAKE ELSINORE, CA

    While this cheesecake can be time consuming to make it is very impressive when served to guest. You will recieve plenty of compliments on this dessert. Just be sure to keep this one refrigerated until ready to serve. The flavors are more distinct when served very cold.

  •  Star(s)

    It's a winner!

    Amy Cavlovic from Plainfield, IL

    I've made this recipe several times and it always goes over wonderfully. Lately, I've been substituting chocolate Grahams for the regular graha crackers. I like more of a thicker crust for this rich recipe. Enjoy!

  •  Star(s)

    Triple Chip Cheesecake

    Brandi Ward from MARTINSVILLE, OH

    My whole family loves this cheesecake!!! I made it for an early Easter dinner. I will be sure to make this regularly.

  •  Star(s)

    TRIPLE CHIP CHEESECAKE

    CARYN SANTONE from WATERBURY, CT

    THIS WAS A GOOD CHEESECAKE. I DIDN'T HAVE A HARD TIME MAKING IT AT ALL. JUST PAY ATTENTION TO WHAT YOU ARE DOING. ALTHOUGH NEXT TIME I THINK I AM GOING TO DOUBLE THE PEANUT BUTTER PORTION AND SANDWICH A MILK CHOCOLATE LAYER IN THE MIDDLE. OVER ALL....WE LIKED IT AND IT WAS GONE THE SAME DAY I MADE IT.

  •  Star(s)

    Bragging Rights

    Denae from

    My husband always tells everyone about this cheesecake and how great it is. The only problem is then I end up making it all the time!

  •  Star(s)

    Very Rich

    Debbie Braun from GREENFIELD, IN

    Befor starting this recipe, I new it was going to be rich, so I chose not to drizzle the remaining chips on top. Also, I didn't have the chocolate graham cracker crumbs, so I used the plain ones which worked just fine. I found that the chocolate layer over-powered the other two flavors. If making this recipe again, I would opt to use milk chocolate morsels or reduce the amount of the semi-sweet layer.

  •  Star(s)

    Husband says "Keep It"

    Sandy Thom from BRENTWOOD, CA

    He always tells me if a recipe is a favorite with him to "Keep it!" This was a definate "keeper"!

  •  Star(s)

    Simply Delicious!!!

    JULIE VOS from Grand Rapids, MI

    I made this cheesecake for a day after get together with my family. The cheesecake was a huge hit with my family, I couldn't cut slices fast enough. I ended up leaving the get together with a lot of requests for this cheesecake.

  •  Star(s)

    Definite Prize Winner

    Debbie Lunderman from WATERTOWN, NY

    not enough words to express how my family felt about this one. I had to promise to make more before my older sons went home so they could take some perfection with them.

  •  Star(s)

    Time Consuming, but worth it!

    Beverly Crites from POTOSI, MO

    This is an extremely rich Cheesecake, but it is fantastic. It is well worth the time and effort, especially for a special occasion.

  •  Star(s)

    out of this world

    Jeanne Mottis from BLACK RIVER, NY

    Great recipe, made it and it didn't last long at all. Will be one of my favorites

  •  Star(s)

    Triple Chip Cheesecake

    Barbara Green from VINCENNES, IN

    Words can't even describe how great this is, it is incredible and everyone in my family thinks so too!

  •  Star(s)

    Triple Cheesecake

    Tara Gall from Raleigh, NC

    I've made this recipe for many holidays and it's SO good! My fiance loves peanut butter so I substituted peanut butter for the butterscotch and that's really good too. For anyone who likes peanut butter treats.


nutrition

Nutrition Facts

Serving Size: 12 to 16 servings

Servings Per Recipe: 0

  • Calories: 650
  • Calories from Fat: 390
  • Total Fat: 44g (67% of DV)
  • Saturated Fat: 29g (143% of DV)
  • Cholesterol: 135mg (45% of DV)
  • Sodium: 340mg (14% of DV)
  • Carbohydrates: 57g (19% of DV)
  • Dietary Fiber: 1g (6% of DV)
  • Sugars: 43g
  • Protein: 9g
  • Vitamin A: 20% of DV
  • Vitamin C: 0% of DV
  • Calcium: 10% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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