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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toni 0824

posted:4/9/2007

Absolutely delicious, and very easy. I made it for dessert for Easter Sunday and it will certainly become a regular. Everyone raved about it.

dimcbride

posted:4/1/2007

I used Nilla wafers to make a crumb crust and used my springform pan for this recipe. It was delicious and looked great as well. I took this to some friends house when I was to provide dessert. Everyone loved it.

jas6Atpe19

posted:3/8/2007

I made this recipe for my husband and I who LOVE tiramisu and we both LOVED it! Our daughter who is a picky toddler...gobbled it right up! I've made it again and again. I always use a bit more coffee than the recipe calls for to get that tiramisu taste.

a cook

posted:3/7/2007

I made it for a friends wedding shower and everyone raved over it!

a cook

posted:2/26/2007

My girlfriend and I made this for one holiday and everyone loved it!

a cook

posted:2/3/2007

I made this a little while ago and it came out okay. The taste was good, but for some reason mine came out a little flat - as in, compressed. I'm not sure why.

winati

posted:1/30/2007

Instead of using an instant coffee, try your favorite brewed coffee instead. This produces a better flavor overall.

basia1212

posted:1/9/2007

Great flavor. Was asked to bring to a party by someone who had it at my house. Got great reviews.

cdegnan