Neapolitan Cheesecake

by Ala
1 Cake
1 hr 30 min

Meet the most beautiful dessert you’ll make this year! This Neapolitan Cheesecake might look super fancy, but it takes minimal extra effort and tastes like a creamy dream! This colorful recipe features an Oreo crust and three decadent layers of chocolate, strawberry, and vanilla cheesecake. We served this up to all of our friends and they thought it was the most delicious cheesecake (not to mention one of the most beautiful desserts) that they had ever tried! It might look daunting at first glance, but this dessert is straightforward to make--it requires just one batter that's colored in three parts--and a real crowd-pleaser to boot! Best served within 3-4 days of baking and storing in fridge...if it lasts you that long.

Recipe details
  • 1  Cake
  • Prep time: 20 Minutes Cook time: 70 Minutes Total time: 1 hr 30 min
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For the crust:
  • 15 creme-filled chocolate sandwich cookies (e.g. Oreos)
  • 1/4 cup white sugar
  • 1/4 cup butter, melted
For the cheesecake layers:
  • 4 (8 oz.) packages cream cheese, room temperature
  • 1 1/3 cups white sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 4 eggs, room temperature and lightly beaten
  • 3/4 cup semi-sweet chocolate chips
  • 2 teaspoons strawberry extract OR 3-4 drops red food coloring

Preheat oven to 325 degrees F.
Thoroughly grease 8-inch springform baking pan. Wrap bottom edges of pan completely in heavy-duty foil, using two layers of foil if needed. Set aside.
In a food processor, grind chocolate cookies until they turn into a fine crumb. Transfer to medium bowl and mix with sugar and melted butter. Press evenly into bottom of prepared springform pan.
In a large mixing bowl, cream together cream cheese and sugar until smooth. Stir in flour, cream, and vanilla.
Add eggs one at a time, gently stirring until eggs are JUST incorporated. (Note: Overbeating will cause air bubbles to form and potentially cause cracking in your cheesecake.) Divide batter evenly among three bowls.
In a small microwave-safe bowl, heat chocolate chips at 30-second intervals, stirring between each until chocolate is just melted and smooth. Stir into one bowl of cheesecake batter.
Stir strawberry extract (or red food coloring) into second bowl of cheesecake batter.
Pour chocolate batter into prepared crust, then carefully pour strawberry layer on top, using a spoon if needed to spread over chocolate layer. Place springform pan into a large baking pan that has been filled with 1 inch of hot water.
Bake in preheated oven for 40 minutes, or until center has just set. Gently spread remaining vanilla cheesecake batter on top, then bake for an additional 25-35 minutes, or until top has just set. Remove springform pan from baking pan and allow to cool on wire rack for 10 minutes.
Run a hot knife carefully around edges of springform pan to loosen cheesecake, then cool completely (for about an hour) at room temperature.
Refrigerate for 8 hours or overnight. When ready to serve, remove sides of springform pan, slice, and enjoy!
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