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Neapolitan Cheesecake

This rich, creamy cheesecake is a crowd-pleasing standout. It has won first-place ribbons at numerous fairs and is my family's favorite dessert. It's an indulgence sure to produce oohs and aahs when served to guests. —Sherri Regalbuto, Carp, Ontario
  • Total Time
    Prep: 35 min. Bake: 70 min. + chilling
  • Makes
    14 servings


  • 1 cup chocolate wafer crumbs (18 wafers)
  • 3 tablespoons butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1/4 cup heavy whipping cream
  • 3 large eggs, room temperature, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 ounces semisweet chocolate, melted and cooled
  • 2 ounces white baking chocolate, melted and cooled
  • 1/3 cup mashed frozen sweetened sliced strawberries, well-drained
  • Red liquid food coloring, optional
  • 3 ounces semisweet chocolate, chopped
  • 2 tablespoons butter
  • 2 teaspoons shortening, divided
  • 1 ounce white baking chocolate


  • In a small bowl, combine wafer crumbs and butter. Press onto the bottom of an ungreased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°.
  • In a large bowl, beat cream cheese until smooth. Gradually beat in sugar and cream. Add eggs and vanilla; beat on low just until combined. Divide batter into thirds. Add melted semisweet chocolate to a third. Spread over crust. Add melted white chocolate to another third. Spread over semisweet layer. Stir strawberries and, if desired, a few drops of food coloring into remaining portion. Spread over white chocolate layer. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  • Place springform pan in a large baking pan. Fill larger pan with hot water to a depth of 1 in. Bake at 325° for 70-75 minutes or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Remove foil. Carefully run a knife around the edge of pan to loosen; cool for 1 hour longer. Refrigerate overnight.
  • For topping, melt semisweet chocolate, butter and 1 teaspoon shortening in a heavy saucepan or microwave; stir until smooth. Cool 5 minutes. Remove sides of pan. Pour melted chocolate mixture over cheesecake. Melt white chocolate and remaining shortening. Drizzle over cheesecake. Refrigerate until chocolate is firm. Refrigerate leftovers.
Nutrition Facts
1 slice: 265 calories, 18g fat (10g saturated fat), 82mg cholesterol, 157mg sodium, 25g carbohydrate (18g sugars, 1g fiber), 4g protein.
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Average Rating:
  • Kelly
    Jul 7, 2020

    I had the hardest time getting that top layer (strawberry) to set in the oven. It took almost 2 hours. I did make sure it was drained really well, but the batter was super runny, and barely covered the white chocolate layer. I'm a "professional" cheesecake baker - I sell to restaurants, and this was my first time making this one. My biggest issue, aside from the strawberry layer taking forever, is that this cake doesn't "rise" at all. And when it was finally done, its not very tall. I have decided that this cake, as it is, isn't saleable - so I'm going to modify this recipe to add another package of cream cheese, beat the eggs a little more, and add a little flour to the strawberry layer as a thickening agent, and see how it goes. I don't think the cake will "taste" bad, but its kind of small to be selling it, as it is. So my family will get to enjoy this "test" cake - they'll be happy, they never get to eat what I bake - they're always for someone else!

  • aicenhour
    Nov 30, 2013

    I love cheesecake. And this one is really good. I like all three of the flavors together in one cheesecake. Its like neapolitan ice cream (only better) for adults. It is a little tedious to get all the flavors mixed up and the chocolate sauce is a bit much, but all in all, its cheesecake. Its supposed to be rich and decadent! The water bath is a must, keeps it from cracking.

  • qtpie_in
    Feb 11, 2013

    No comment left

  • CIAWannabe
    Nov 20, 2012

    I skip the chocolate topping, subbing in a chocolate and white chocolate drizzle. This is a cheesecake thats often requested for holidays and occasions.

  • RobbiDP
    Oct 16, 2012

    No comment left

  • dgonzo
    Jul 12, 2012

    This is an OK cheesecake. It really does not rise very well the way a cheesecake should. The chocolate topping gets too hard and is difficult to eat with the cheesecake. I made it twice; however, same results with having more of a flat cheesecake. The second time I omitted the chocolate topping and frosted it with fresh whipped cream and white chocolate shavings. It was better the second time, but wished it would not be so flat.

  • guamhead
    Nov 8, 2011

    No comment left

  • loriafisher
    Sep 10, 2011

    i brought this to a neighborhood gathering and it was such a big hit everyone wanted the recipe so i printed out the recipe and wrote a little note to my neighbors and put them in each mailbox 25 of them truly one of the best cheesecakes ive ever had or made

  • 2boyz4sarah
    Dec 14, 2010

    I love this cheesecake. the white chocolate layer is a nice surprise in this yummy cheesecake.

    Mar 26, 2010

    I have made this a couple of times and the second time I thought "This is even better than I remembered!" I have a reputation among family & friends of being a good cook & pastry chef (thanks to Taste of Home) and this will not disappoint!I didn't bother with the white chocolate drizzle.