Triple Chocolate & Vanilla Cheesecake

Triple Chocolate & Vanilla Cheesecake from Pillsbury™ Baking

Tags: Cakes, Dessert/Sweets

  • Prep Time: 20 min
  • Cook Time: 55 min
  • Ready Time: 180 min
  • Yield: 16 servings


  • 1 1/2 cups finely crushed creme-filled chocolate sandwich cookies (about 18 cookies)
  • 3 tablespoons butter, melted
  • 4 (8 oz.) packages cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 4 large eggs
  • 1/3 cup Pillsbury BEST™ All Purpose Flour
  • 1 tablespoon vanilla extract
  • 2 (1 oz.) squares semi-sweet chocolate, melted


  • 2 (1 oz.) squares semi-sweet chocolate
  • 1/4 cup heavy cream

Preparation Directions

  • HEAT oven to 350°F. Combine cookie crumbs and butter in small bowl; press firmly into bottom of 9-inch springform pan.
  • BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour and vanilla; mix well. Divide batter in half. Add chocolate to one half of batter; mix well. Pour into prepared pan. Top evenly with vanilla batter.
  • BAKE 50 to 55 minutes or until center is set. Cool. Top with Chocolate Glaze. Chill.


  • MELT chocolate with cream in small saucepan over low heat. Cook and stir until thickened and smooth. Remove from heat; spread over cheesecake. Makes about 1/3 cup (recipe can be doubled, if desired, for thicker glaze).

Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.

Nutritional Information Per Serving

Serving Size (1 slice, 1/16 of cake), Calories 430 (Calories from Fat 280), Total Fat 31g (Saturated Fat 17g, Trans Fat 0.5g), Cholesterol 125mg, Sodium 310mg, Total Carbohydrate 32g (Dietary Fiber 1g, Sugars 25g), Protein 8g; Percent Daily Value*: Vitamin A 20%, Vitamin C 0%, Calcium 15%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.