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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bgdavis46

posted:11/24/2008

I received so many compliments for this recipe. It really looks like it takes a lot of work to make it yet it is simple. I love it.

olive035

posted:11/13/2008

Making this for the 4th time this Thanksgiving. Love it!!

carol5058

posted:9/24/2008

could not get enough of this! it was gone in no time

maryjones406

posted:9/10/2008

This is an incredible receipe. I used no fat cream cheese and no one noticed the change but it was just a pinch better on calories and fat count. Definitely a five star rating.

DWelsh04

posted:8/12/2008

This was easy to make yet looked like an expensive dessert. The friends who tasted it all loved it!

smallberger

posted:8/12/2008

This was so good! I made it with my children and they 'painted' the cookies with the coffee. I was impressed with how easy it was to make and how good it tasted. I didn't put 4 eggs in - I thought I only needed 1 and it tasted very good!

ElaineT8

posted:8/10/2008

I had a family dinner last weekend and served this cheeshcake and my family loved it. It was very easy to make..especially when making it the night before I had one less thing to worry about just before serving dinner for 11. I will deffinately make it again.

vwhitfi

posted:7/11/2008

Great combination of flavours. Easy recipe. Brought to work and everyone loved it!

Dewy02

posted:5/25/2008

This is such a wonderful dessert. I have made it several times and the last time I made individual servings with cupcake holders so you can freeze them and have it whenever you want(just add the cool whip)

a cook

posted:5/4/2008

I made this cheesecake for the weekly luncheon I have with my friend. I did out more coffee in it for my own taste. I got great review from her and her 21 year old son! It's such a grown-up dessert, and I am going to make this again for the teacher appreciation lunch at my sons' school this Monday; I am sure they will love it:)