"hershey's"triple Layer Cheesecake

Total Time
2hrs 5mins
Prep 25 mins
Cook 1 hr 40 mins

Originally found on the HersheysKitchens.com site. This is fantastically wonderful!!! It is too much - it is so awesome! Can't find anymore expletives to describe this dessert. Hope you enjoy this as much as we have over the years. I did not include 3 hour refrigerator time in passive cook time. Also, the Triple Drizzle is optional. Don't let the long list of explanations bother you it is mostly repetitive. Give it a try - I am sure you will like it.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Prepare Chocolate Crumb Crust:.
  3. Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 1/2 cup powdered sugar and 1/4 cup Hershey's cocoa; stir in 1/3 cup melted unsalted butter.
  4. Press mixture onto bottom and 1-1/2 inches up sides of a 9-inch springform pan.
  5. Bake 8 minutes. Then cool.
  6. Prepare Cheesecake:.
  7. Beat cream cheese and sugar in large bowl until smooth.
  8. Add eggs, sour cream, flour, vanilla and salt; beat until smooth.
  9. Stir together 1-1/3 cups batter with melted butterscotch chips* in medium bowl.
  10. *To melt chips: place chips in microwave-safe bowl. Microwave at HIGH (100%) for 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.*.
  11. Pour butterscotch mixture into cooled crust.
  12. Then in another bowl stir together 1-1/3 cups batter with melted chocolate chips*; pour over butterscotch layer.
  13. Stir together remaining batter with melted white chips*; stir until smooth.
  14. Pour over chocolate layer.
  15. Bek 55-60 minutes or until center of cheesecake is almost set.
  16. Remove from oven to wire rack.
  17. With knife, immediately loosen cake from side of pan.
  18. Cool to room temperature.
  19. Prepare Triple Drizzle - Optional:.
  20. Place 1 Tablespoon Hershey's Butterscotch Chips with 1/2 teaspoon shortening only, in a small microwave-safe bowl. Microwave at HIGH (100%) 30-45 seconds; stir. If necessary microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
  21. Repeat procedure with the two other chips.
  22. Drizzle Triple Drizzle, one flavor at a time, over top of cheesecake, if desired.
  23. Refrigerate until cold, about 3 hours.
  24. Cover; refrigerate, leftover cheesecake.


Most Helpful

This a wonderful recipe and I have a low calorie recipe of the exact same thing using splenda and sugar-free chips etc. which is just as good with considerably less calories and carbs, which I have made for family holidays and get-togethers and some of the people who have diabetes are able to eat it.

h_viles November 22, 2010

My first try at a "real" cheesecake and this was a HIT!!! We were invited over to a friend's house for dinner, and everyone was impressed at it's beautiful presentation and wowed by the fact that it was homemade! The only changes I made -- used graham crumbs in place of the wafers, made the crust a little larger, and baked in a 10" pan. Rich, tasty, and delicious... what more can I say about this?!?! :D

unmistakable1 January 28, 2008

Gone! That is all I can say. LOL! I made this for a church fellowship and it was devoured. I had a ton of compliments on it, so I know it must have been good even though I personally didn't get a piece. :( LOL! Thanks for the great recipe!!

SweetsLady September 23, 2007

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