Tiramisu Cheesecake

photo by:kraft

Looking for an easy yet unforgettable mocha dessert? Try our version of tiramisu topped with a layer of creamy cheesecake.

time

prep:

20 min

total:

5 hr 5 min

servings

total:

16 servings

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What You Need

pkg. (11 oz.) NILLA Wafers (about 88), divided

tsp. MAXWELL HOUSE Instant Coffee, divided

Tbsp. hot water, divided

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

cup sugar

cup BREAKSTONE'S or KNUDSEN Sour Cream

eggs

cup thawed COOL WHIP Whipped Topping

Tbsp. unsweetened cocoa powder

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

HEAT oven to 325°F.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Spread half the wafers onto bottom of prepared pan. Add 2 tsp. coffee granules to 2 Tbsp. hot water; stir until dissolved. Brush half onto wafers in pan; reserve remaining dissolved coffee for later use.

BEAT cream cheese and sugar in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Remove 3-1/2 cups batter; place in medium bowl. Dissolve remaining coffee granules in remaining hot water. Stir into removed batter; spread over wafers in pan. Top with remaining wafers; brush with remaining dissolved coffee. Cover with remaining plain batter.

BAKE 45 min. or until center is almost set. Cool. Refrigerate 3 hours. Use foil handles to lift cheesecake from pan. Spread with COOL WHIP just before serving; sprinkle with cocoa powder.

Kraft Kitchens Tips

Healthy Living

Save 60 calories and 8 grams of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and COOL WHIP LITE Whipped Topping.

How to Bake in Springform Pan

Heat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Assemble cheesecake as directed. Bake 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Continue as directed.

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dianemh82

posted:8/7/2009

my family loves this creamy,coffe flavored cheesecake inspired recipe. i have made it on many occasions.

roses73

posted:6/2/2009

The cheesecake was not creamy enough and the crust was too dry.

a cook

posted:5/30/2009

The cake was a little dry for me. The taste of the cream cheese was a little too overwhelming.

Profexx

posted:5/3/2009

Scrumptious! My card playing friends devoured this wonderful dessert.

a cook

posted:4/19/2009

One of my favorite recipes, always gets tons of praise!

a cook

posted:3/13/2009

This recipe turned out fabulous!!! It tasted a lot more *complicated* than it actually was to make. I would highly recommend it to anyone!

rachelcleal

posted:3/1/2009

I have been making this for a couple of years now and it has become a family favorite. It's always the first dessert gone during family gatherings. It is delicious and looks wonderful too.

dragonfly975

posted:1/16/2009

I made this for a birthday for a co-worker and she's asked me for another one!! Everyone loved it. I made it for a New Years Eve party at my best friend's house. She told me I can't come to any other function unless I brought this! A REALLY BIG HIT!! Thank you Kraft!

trisha1136

posted:12/16/2008

WOW! This was a very very good cheesecake. It's not over powering in the coffee flavor. I made it in a 9x13; pan it was great. Now for X-mas I'm going to make it in a spring foam pan.

Cindy19431946

posted:11/26/2008

I LOVE IT!!!!! Everytime I make it, it is FABULOUS. I prepare them sometimes in my pampered chef 1cup prep bowls (Makes 6) and still do the aluminum foil when they are set I flip them over and frost with cool whip, and sprinkle with some finely grated chocoltae and It looks beautiful.And the igloo shape is perfect for the holidays.This recipe is a perfect combo of coffee and cheescake. Thanks KRAFT for putting a smile on my families face for the holiday season. ~Mrs.B