After a beautiful week in Park City UT, with a delayed and lost luggage trip home, I had the pleasure of hosting family yesterday. We grilled out, because well let’s face it, that’s easy. But I can’t complain, I enjoy grilling and who doesn’t like hot dogs & hamburgers? For dessert however, I made a delicious, rich and creamy cheesecake. Don’t let the 3 layers scare you, it’s really quite easy and so worth it with a buttery butterscotch bottom layer, followed by decadent chocolate and topped with rich white chocolate; yummy!!
Triple later cheesecake: preheat oven to 350.
- 3 8oz packages Neufchâtel cheese, room temp
- 3/4 C sugar
- 3 eggs
- 1/3 C sour cream
- 1 1/2 tsp vanilla
- 3 TB flour
- 1 C each; chocolate chips, butterscotch chips, white chocolate chips
- 8oz cream cheese icing, melted
In kitchen aid mixer, beat cream cheese and sugar until light & fluffy. Add eggs, 1 at a time & mix completely. Add sour cream, vanilla & flour, beat until blended. Separate batter into 3 even bowls, approximately 1 1/2 C each. Melt chips, add each flavor to 1 bowl of batter. Layer butterscotch, chocolate then white chocolate, bake in preheated oven, 52-55 mins or until center is set. Let cool completely, run knife around edge of pan and remove sides. Pour melted icing over top, allowing it to run over sides. You may melt additional chips to drizzle over the top as well. Enjoy!