Ultimate Layered Tiramisu Cheesecake

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


Ingredients Weights Measures
vanilla wafers, finely crushed 10 oz. 3 cups
butter, melted 3 oz. 6 Tbsp.
PHILADELPHIA Original Cream Cheese, softened 3 lb. -
sugar 12 oz. 1-1/2 cups
vanilla 1 oz. 2 Tbsp.
eggs 12 fl oz 6 each
vanilla wafers 6 oz. 48 each
brewed strong Dark Roast GEVALIA Kaffe, chilled 2 fl oz 1/4 cup
Tiramisu Cream
PHILADELPHIA Original Cream Cheese, softened 1 lb. -
milk 8 fl oz 1 cup
brewed strong Dark Roast GEVALIA Kaffe, chilled 5 fl oz 2/3 cup
JELL-O Vanilla Pudding & Pie Filling 6 oz. 1 cup
prepared whipped topping 8 oz. 3 cups
semi-sweet chocolate chunks, coarsely grated 1 oz. -


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.
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