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Desserts

Smart-Choice Tiramisu Cheesecake

photo by:kraft
Love tiramisu? Love cheesecake? We thought so! We also think you'll love this better-for-you dessert that combines the best of both treats.
time
prep:
20 min
total:
5 hr 5 min
servings
total:
16 servings

What You Need

1
pkg.  (11 oz.) vanilla wafers, divided
5
tsp.  MAXWELL HOUSE Instant Coffee, divided
3
Tbsp.  hot water, divided
4
pkg.  (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1
cup  sugar
1
cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
4
 eggs
1
cup  thawed COOL WHIP LITE Whipped Topping
2
Tbsp.  unsweetened cocoa powder

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 Neufchatel cheese and sugar in large bowl with mixer until 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

Small Changes Add Up
Small ingredient substitutions, such as PHILADELPHIA Neufchatel Cheese, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and COOL WHIP LITE Whipped Topping, result in a savings of 60 calories and 8g of fat per serving when compared to a traditional recipe.
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 cheesecake 4 hours. Continue as directed.
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