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Quick and Easy

Triple Layer Cheesecake


1 Hr. 8 Min.
25 Min.
Skill Level:
1 cheesecake

If you've ever seen an extravagant layered cheesecake and wondered how it comes together, this Triple Layer Cheesecake recipe shows you just how it's done! The three layers of chocolate, butterscotch and white creme chips are carefully poured over each other before baking for a delicious and amazing layering effect. This Triple Layer Cheesecake recipe will wow guests at any gathering and will be the main event at the dessert table.  If you're in need of another beautiful, multi-flavored cheesecake to grace your table, whip up this Chocolate Marble Cheesecake for the perfect swirl of vanilla and chocolate.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
1 hour 8 minutes
Cool Time
2 hours
Chill Time
3 hours


Prevent your screen from going dark while you bake.



Step-By-Step Directions

Equipment Needed 
oven oven
mixer mixer
measuring cups measuring cups
bowls bowls
wire rack wire rack
9-inch springform pan 9-inch springform pan
microwave-safe bowl microwave-safe bowl
microwave microwave

Prepare Chocolate Crumb Crust. Heat oven to 350°F.


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; pour into prepared crust. In another medium bowl, stir together 1-1/3 cups batter with melted chocolate chips; pour over butterscotch layer. Stir together remaining batter with melted white creme chips; stir until smooth. Pour over chocolate layer.


Bake 55 to 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.


Cheesecake can also be baked in foil-lined 9-inch square baking pan. Extend foil beyond pan sides so that the foil can be used as handles to lift cheesecake out of pan.


Drizzle Triple Drizzle, one flavor at a time, over top of cheesecake, if desired. Refrigerate until cold, about 3 hours. Cover; refrigerate leftover cheesecake.


To melt chips: Place chips in separate microwave-safe bowls. Microwave at Medium (50%) 1 minute; stir. If necessary, microwave at Medium an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

Chocolate Crumb Crust:

Heat oven to 350°F. Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 1/2 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa; stir in 1/3 cup melted butter or margarine. Press mixture onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 8 minutes. Cool.

Triple Drizzle:

Place 1 tablespoon butterscotch chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at Medium (50%) 30 seconds; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each heating, just until chips are melted when stirred. Repeat procedure with 1 tablespoon HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon HERSHEY'S Premier White Creme Chips.

Additional questions?