Comida Kraft
Recipe Box

Tiramisu Cheesecake

Prep Time
20
min.
Total Time
5
hr.
5
min.
Servings

16 servings

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

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 325°F.
  • Line 13x9-inch pan with Reynolds Wrap® Aluminum 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.
Reynolds® is a registered trademark of Reynolds Consumer Products LLC

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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 400
Total fat 28g
Saturated fat 16g
Cholesterol 145mg
Sodium 320mg
Carbohydrate 32g
Dietary fiber 1g
Sugars 23g
Protein 7g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I made half the recommended amount and used splenda, light sour cream, fat-free cream cheese, light... 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)
Date published: 2007-12-10
Rated 5 out of 5 by from This is one of my new favorites. This is one of my new favorites. I just received my "Food and Family" and made this almost immediately. I took it to our crafty/scrapbooking day, and my cousin (who WAS dieting) had two pieces, along with a couple of the other gals. It is somewhat light tasting, and we loved the amount of coffee flavor. I was asked if there was liquor in it. There wasn't, but could easily be added. I may slip a little shaved bittersweet chocolate on it next time for that little "fix" that I need, otherwise it is perfect in my book. Yum!!!!!!
Date published: 2006-01-13
Rated 5 out of 5 by from I LOVE IT! 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
Date published: 2008-11-27
Rated 5 out of 5 by from We love this, and every party I've made it for eats it all. We love this, and every party I've made it for eats it all. I do make a few changes; instead of brushing with the instant coffee, I brush with brewed coffee and I double the instant coffee in the cream mixture. It makes it have a better coffee bite and no bitter flavor. I've also substituted half neufechtal cheese for half the cream cheese, and I think it's better. Using freshly whipped cream also adds an addictive flavor. Cutting the recipe in half for the springform works very well too.
Date published: 2013-01-12
Rated 5 out of 5 by from In an effort to lighten this recipe up, I substituted reduced fat Nilla Wafers, Neufchatel cheese,... In an effort to lighten this recipe up, I substituted reduced fat Nilla Wafers, Neufchatel cheese, reduced fat sour cream, Egg Beaters, and light Cool Whip. I also used cognac to dissolve the coffee instead of water. I would have used Splenda instead of sugar, but I was making it for company and I didn't know how that would go over. I'll do it next time. The end product was wonderful and I got compliments all around. I'll definately be making this recipe again!
Date published: 2006-01-16
Rated 3 out of 5 by from I made this recipe yesterday for dessert at our Thanksgiving dinner. I made this recipe yesterday for dessert at our Thanksgiving dinner. I have somewhat mixed reviews of this. Real Italian Tirimisu is light and fluffy. This cheesecake had very good coffee flavor. It had the same coffee flavor as the Private Selection Tirimisu ice cream. This cheesecake is very rich,thick,and dense. The cookies seemed to soak up all of the moisture in the cake. You certainly wouldn't want to eat a big piece of this. Most of the guests liked it very much. My husband (who is not a coffee drinker)did not care for this. I did follow the directions only I used Kaluha in fresh brewed coffee instead of the instant. I also added the Kaluha in the batter that you mix the coffee in as well. I think this would turn out much better if prepared in a springform pan. Overall it was simple to make...looked pretty..but was too thick/dense.
Date published: 2011-11-25
Rated 4 out of 5 by from I tried this recipe on my co-workers and everyone said it was very good. I tried this recipe on my co-workers and everyone said it was very good. I cut the recipe in half, but used the full amount of coffee by mistake. It had a nice coffee flavor, but not too much so considering my mistake. It's not too difficult to make and looks like it tastes good even before you cut into it. I have not had tiramisu so can't comment on how it compares to the real thing, but I would definitely make this recipe again.
Date published: 2007-05-08
Rated 5 out of 5 by from I have made this recipe several times and I will make it over and over again. I have made this recipe several times and I will make it over and over again. I've made it in a springform pan and a 13x9 inch pan and both times it turned out perfectly. It has a wonderfully light coffee flavor without being overpowering. It is fantastic to eat a piece and drink a cup of coffee. The layers of the cheesecake look so pretty that it makes a rather impressive presentation, as well.
Date published: 2006-10-15
  • y_2016, m_12, d_9, h_14
  • bvseo_bulk, prod_bvrr, vn_bulk_0.0
  • cp_1, bvpage1
  • co_hasreviews, tv_23, tr_128
  • loc_en_US, sid_90595, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_khcrm

K:2545v7:90595

>