October is here, and with it Miami's weather has changed to ideal. The humidity has officially left the city, and the extremely hot temperatures are also missing. The close to 100F weather was replaced with mid to high 80s and an amazing breeze has been gracing Fall's presence throughout the entire area. Halloween decorations are already being put up on houses, every store is in Halloween and pumpkin mode, and Bath & Body Works smells like spiced cider. Fall is in roaring full force, and I'm actually excited for once. I usually want this season to roll on through quickly in order for Christmas to get here, but something in me has changed this year, and I've been enjoying this season to its fullest extent. Over the course of the next few weeks, you'll be seeing some Fall inspired desserts, which I usually don't do. I usually think "Who gives a crap about what season it is? I'm gonna bake whatever I want" but this year, with the overabundance of apples and the smells of cinnamon and pumpkin spice all through the air, I decided to just go with it. I've been making desserts with apples, pumpkin, and grape. Others I have lined up are also befitting of the season. Apart from having seasonally-inspired posts, I also year-round ones, like this one. Don't mind the huge crack mine has; the flavors are still extremely delicious and the 3 "chips" all blend well together.
Triple Chip Cheesecake
adapted from: Nestlé Best-Loved Recipes
makes 12 to 16 servings
1 3/4 cups chocolate graham cracker crumbs
1/6 cup salted butter, melted
1/6 cup unsalted butter, melted
24 oz cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
3 tbsp all-purpose flour
1 1/2 tsp vanilla extract
3 large eggs
6 oz Nestlé Toll House Butterscotch Flavored Morsels
6 oz Nestlé Toll House Semi-Sweet Chocolate Morsels
6 oz Nestlé Toll House Premier White Morsels
1 tbsp each Nestlé Toll House Butterscotch Flavored Morsels, Semi-Sweet Chocolate Morsels, and Premier White Morsels
1) Preheat oven to 300F. Grease 9-inch springform pan.
2) Combine crumbs and butters in small bowl. Press onto bottom and 1 inch up side of prepared pan.
3) Beat cream cheese and granulated sugar in large mixer bowl until smooth. Add sour cream, flour, and vanilla extract; mix well. Add eggs; beat on low speed until combined.
4) Melt butterscotch morsels according to package directions. Stir until smooth. Add 1 1/2 cups batter to melted morsels. Pour into crust. Repeat procedure with semi-sweet morsels. Carefully spoon over butterscotch layer. Melt Premier White morsels according to package directions and blend into remaining batter in mixer bowl. Carefully pour over semi-sweet layer.
5) Bake for 1 hour and 10 to 15 minutes or until center is almost set. Cool in pan on wire rack for 10 minutes. Run knife around edge of cheesecake. Let stand for 1 hour.
6) Place each flavor of morsels separately into three small, heavy-duty resealable plastic food storage bags. Microwave on High (100%) power for 20 seconds; knead bags to mix. Microwave at additional 10-second intervals, kneading until smooth. Cut small hole in corner of each bag; squeeze to drizzle over cheesecake. Refrigerate for at least 3 hours or overnight. Remove side of pan.