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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mistypirkle

posted:3/23/2008

yummmm!!!!! this was a hit at our family easter supper even my picky grandfather enjoyed it also it was not that hard to make the directions seem scary but it was simple

dougs_beanie

posted:3/23/2008

laur423

posted:3/8/2008

when i made this and poured the second layer on top it sunk through the nilla wafers and the nilla wafers rose to the top.. help?

a cook

posted:2/17/2008

I make this for my husband for a gift and he loves it! I could not believe my luck to find this recipe.

niecey93

posted:1/15/2008

Absolutely delicious

DJR917

posted:1/13/2008

This was very tasty & easy to make! I would definitely make again.

jean501

posted:12/27/2007

This recipe was so easy. great flavor and appearance. Mine had a crack in middle of cake but easy and fast cover up with whip cream. Every one loved it for our Christmas office dinner.

a cook

posted:12/24/2007

Great easy recipe and tasted wonderful. Everyone loved it!!!

sylverwolffe

posted:12/10/2007

I made half the recommended amount and used splenda, light sour cream, fat-free cream cheese, light cool whip and crushed whole-wheat cereal (instead of wafers) for a fully South Beach Diet phase 2 friendly dessert! The end result cried out for a bit of extra chocolate syrup drizzled on top to help the flavor along a little, but I'm more a fan of chocolate than coffee. Great recipe, I'd make it again and try something other than cereal to substitute the wafers (which was chewy and somewhat soggy... not one of my best ideas, apparently! I didn't mind it but the hubby begged to differ)

jarcila

posted:11/27/2007

very easy to make...everyone loved it!!! :o)