Neapolitan Cheesecake

Connee Conehead


This is a lost recipe. I submitted it to a church cookbook in 1999. I just found the cookbook. Got the idea as Neapolitan ice cream is my favorite.


★★★★★ 1 vote

15 Min
1 Hr 30 Min


  • CRUST:

  • 1-1/2 c
    vanilla wafer crumbs
  • 6 Tbsp
    melted butter

  • 2 oz
    unsweetened baking chocolate
  • 3
    8-oz. packages cream cheese, softened
  • 1 c
    granulated sugar
  • 3
    eggs, slightly beaten
  • 3 c
    sour cream
  • 2 tsp
    vanilla extract
  • 1/2 c
    strawberry preserves

  • ·
    sweet chocolate shavings (optional)
  • ·
    sliced strawberries (optional)

How to Make Neapolitan Cheesecake


  1. Heat oven to 350 degrees.
  2. FOR THE CRUST: combine crumbs and butter; press onto bottom of 10-inch springform pan. Chill.
  3. Following package directions, melt 2 oz. chocolate in microwave; cool. Set aside.
  4. In large bowl, combine cheese and sugar.
  5. Beat on medium speed of electric mixer until well blended.
  6. Add eggs; one at a time, beating well after each addition.
  7. Blend in sour cream.
  8. Divide mixture evenly among three small bowls.
  9. To first bowl, add melted chocolate; blend.
  10. To second bowl, add vanilla; blend.
  11. To third bowl, add strawberry preserves; blend.
  12. Pour chocolate batter into prepared pan. Pour vanilla batter over chocolate layer. Pour strawberry batter over vanilla layer.
  13. Bake at 350 degrees for 1-1/2 hours.
  14. Turn off oven; let cool.
  15. Loosen cake from rim of pan but do not unmold.
  16. Chill several hours; unmold. Garnish with chocolate shavings and strawberries (if desired).

Printable Recipe Card

About Neapolitan Cheesecake

Course/Dish: Cakes

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