Go Back

Neapolitan Cheesecake

5 from 1 vote
This baked cheesecake packs the perfect punch of strawberry, vanilla and chocolate flavors. It is set atop an Oreo crust and topped with a thick layer of chocolate ganache.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 2 hours
Total Time 3 hours 30 minutes
Ingredients Method

Ingredients
  

For the Oreo Crust
  • 24 Oreos crushed
  • 5 tablespoons butter melted
For the Cheesecake
  • 32 ounces cream cheese 4 bricks, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon salt
For the Strawberry Layer
  • 1 tablespoon strawberry extract
  • pink or red food coloring 5-6 drops or until it reaches desired color
For the Chocolate Layer
  • 2 tablespoons cocoa powder
  • ⅓ cup semi-sweet chocolate chips melted
For the Chocolate Topping
  • ⅓ cup heavy cream
  • ¾ cup semi-sweet chocolate chips

Method
 

To make the Oreo Crust
  1. Preheat the oven to 350 degrees.
  2. Thoroughly grease a 9-inch spring form pan and cover the outside bottom of the pan with aluminum foil (in case of leaks). Set aside.
  3. Finely crush the Oreos using a food processor or a gallon bag and rolling pin.
  4. Place the crushed Oreos in a medium bowl and add melted butter. Mix well.
  5. Use a measuring cup or your fingertips to lightly press mixture evenly throughout the pan.
  6. Bake for 8-10 minutes or until the edges just begin to crisp. Remove from the oven and set aside.
To make the base cheesecake batter
  1. Lower oven temp to 325 degrees.
  2. Add 1-2 inches of warm water to a roasting pan or large rimmed cookie sheet and place on the bottom oven rack. Allow it to heat up for 5-10 minutes before baking your cheesecake.
  3. In a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened cream cheese until smooth. Scrape down the bowl once complete.
  4. Add sugar, vanilla extract, flour and salt. Beat on medium-high until smooth. Do not over-beat. Scrape down the bowl once complete.
  5. Add in eggs, one at a time, beating on low after each addition until combined. Do not over-beat.
  6. Divide batter into three equal parts. Use a kitchen scale or measuring cup for increased accuracy.
To make the strawberry batter
  1. Add strawberry extract to one bowl. Mix well by hand.
  2. Add 5-6 drops of pink or red food color. Add more drops to reach desired color. Set bowl aside.
To make the chocolate batter
  1. Add cocoa powder and melted chocolate to one of the other bowls of batter. Mix well by hand. Set bowl aside.
To assemble the cheesecake
  1. Pour the chocolate batter into the spring form pan over the Oreo crust. Spread evenly.
  2. Gently add the strawberry batter over the top. Carefully spread the batter evenly, as to not mix the flavors together.
  3. Lastly, add the vanilla batter. Carefully spread the batter evenly, as to not mix the flavors together.
  4. Bake for 60-90 minutes, or until there is a 3-4 inch jiggle in the center. Then turn off the oven and leave the cheesecake in the oven for another 1-2 hours or until the oven has cooled to room temperature.
  5. Remove the cheesecake from the oven and let it cool completely to room temperature (another 1-2 hours), then place it in the refrigerator overnight to set.
  6. Remove the spring form once the cheesecake has cooled to room temperature or after chilling overnight. Run a butter knife around the edges of the pan to loosen it first.
To make the chocolate topping
  1. Heat the heavy cream in a small saucepan on the stove until almost boiling, mixing every 30 seconds.
  2. Pour in chocolate chips and remove from heat, stirring continuously until the mixture is smooth and all of the chocolate is melted.
  3. Pour over the top of the chilled cheesecake.