Sweet Cheesecake Recipes
Tiramisu Cheesecake 2
Prep: 20 min | Yield: 16 servings, 1 piece each
Ingredients
- 1 (12 ounce) box Nilla Wafers (about 88 wafers), divided
- 5 teaspoons Maxwell House Instant Coffee, divided
- 3 tablespoons hot water, divided
- 4 (8 ounce) packages Philadelphia Cream Cheese, softened
- 1 cup granulated sugar
- 1 cup Breakstone's or Knudsen Sour Cream
- 4 eggs
- 1 cup thawed Cool Whip Whipped Topping
- 2 tablespoons unsweetened cocoa powder
Instructions
- Heat oven to 325 degrees F. Line 13 x 9 inch baking pan with foil, with ends of foil extending over sides of pan. Layer half of the wafers (about 44) on bottom of prepared pan.
- Dissolve 2 teaspoons of the coffee granules in 2 tablespoons of the hot water. Brush wafers with half of the dissolved coffee mixture; set remaining aside.
- Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
- Add sour cream; mix well.
- Add eggs, one at a time, mixing on low speed after each addition just until blended.
- Dissolve remaining 3 teaspoons coffee granules in remaining 1 tablespoon hot water.
- Remove 3 1/2 cups of the batter; place in medium bowl. Stir in dissolved coffee. Pour coffee flavored batter over wafers in baking pan.
- Layer remaining wafers over batter. Brush wafers with reserved dissolved coffee.
- Pour remaining plain batter over wafers.
- Bake for 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
- Lift cheesecake from pan, using foil handles. Spread with whipped topping; sprinkle with cocoa.
- Cut into 16 pieces to serve.
- Store leftover cheesecake in refrigerator.
Notes
Kraft Kitchens Tips: Save 70 calories and 8 grams of fat per serving by preparing as directed with Philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream 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 degrees F if using a silver 9 inch springform pan (or to 300 degrees F if using a dark nonstick 9 inch springform pan). Prepare cookie layers and filling as directed. Bake for 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate for 4 hours or overnight.
Food Facts: 1 package (12 ounces) Nilla Wafers has about 88 wafers in each package.
Attribution
Recipe and photo used with permission from:
Kraft Heinz Company