Ultimate Layered Tiramisu Cheesecake

Ultimate Layered Tiramisu Cheesecake
32 servings or 2 cheesecakes, 16 servings each


Ingredients Weights Measures
vanilla wafers, finely crushed - -
butter, melted - -
PHILADELPHIA Original Cream Cheese, softened - -
sugar - -
vanilla - -
eggs - -
vanilla wafers - -
brewed strong Dark Roast GEVALIA Kaffe, chilled - -
Tiramisu Cream
PHILADELPHIA Original Cream Cheese, softened - -
milk - -
brewed strong Dark Roast GEVALIA Kaffe, chilled - -
JELL-O Vanilla Pudding & Pie Filling - -
prepared whipped topping - -
semi-sweet chocolate chunks, coarsely grated - -


MIX wafer crumbs and butter; press about 1-1/2 cups onto bottom of each of 2 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe).

BEAT cream cheese, sugar and vanilla in bowl of mixer fitted with paddle attachment until well blended. Add eggs, 1 at a time, mixing on medium-low speed after each just until blended. Pour over crusts.

BAKE in 325ºF-standard oven 50 to 55 min. or until centers are almost set. Run knife around rims of pans to loosen cakes; cool completely. Remove rims.

ARRANGE 24 whole wafers over top of each cheesecake; brush with coffee.

TIRAMISU Cream: Beat cream cheese with mixer until creamy. Gradually add milk, then coffee; mixing well after each addition. Add dry pudding mix; mix well. Fold in whipped topping. Spread about 3 cups Tiramisu Cream over each cheesecake; sprinkle with chocolate. Refrigerate at least 4 hours or overnight.

Kraft Kitchens Tips

Special Extra
Garnish each serving with a rosette of whipped topping and light dusting of cocoa powder.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.