Triple Chip Cheesecake

Triple Chip Cheesecake
Makes:
12
to 16 servings
Prep Time:
40
minutes
Total Time:
280
minutes
based on 158 reviews
20

Dietary Considerations:

Low SodiumVegetarian
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.

In this recipe:

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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

Triple Chip Cheesecake

 Star(s)

KATHY GREEN from South Daytona, FL

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

Read More 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 Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • 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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Triple Chip Cheesecake

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.

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