TIRAMISU MOUSSE CHEESECAKE
Calling all chocolate and coffee lovers! Make this Tiramisu Mousse Cheesecake to share with all of your pals. Coffee, semi-sweet chocolate and fresh raspberries make this a delectable dessert that'll become a home staple.
Provided by My Food and Family
Categories Recipes
Time 5h53m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325ºF.
- Combine wafer crumbs and butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.
- Beat 3 pkg. cream cheese, sugar and 1 Tbsp. coffee in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 28 min. or until center is almost set. Cool completely.
- Beat remaining cream cheese in medium bowl with mixer until creamy. Add milk and remaining coffee; mix well. Add dry pudding mix; beat 2 min. Stir in 1-1/2 cups COOL WHIP; spread over cheesecake. Sprinkle with chocolate. Refrigerate 4 hours.
- Garnish with remaining COOL WHIP and raspberries just before serving.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
SMART-CHOICE TIRAMISU MOUSSE CHEESECAKE
Reduced-fat wafer cookies and fat-free pudding are two smart ingredient choices that help make this tiramisu mousse cheesecake a crowd-pleasing dessert.
Provided by My Food and Family
Categories Recipes
Time 5h53m
Yield Makes 16 servings.
Number Of Ingredients 11
Steps:
- Heat oven to 325ºF.
- Mix wafer crumbs and butter; press onto bottom of 13x9-inch pan.
- Beat 3 pkg. Neufchatel, sugar and 1 Tbsp. coffee in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 28 min. or until center is almost set. Cool completely.
- Beat remaining Neufchatel in medium bowl with mixer until creamy. Add milk and remaining coffee; mix well. Add dry pudding mix; beat 2 min. Stir in 1-1/2 cups COOL WHIP. Spread over cheesecake; sprinkle with chocolate. Refrigerate 4 hours.
- Garnish with remaining COOL WHIP and raspberries just before serving.
Nutrition Facts : Calories 280, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 80 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
TIRAMISU CHEESECAKE
Two classic Italian recipes combined into one delectable dish--the best of both worlds! We topped espresso and rum-dipped ladyfingers with a rich cheesecake filling, then dusted the top with cocoa for a chocolatey finish.
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F. Lightly spray a 9-inch springform pan with nonstick cooking spray and wrap the bottom in aluminum foil.
- Combine the espresso powder and rum in a medium heat-safe bowl; stir in the boiling water until the espresso is dissolved.
- One at a time, dip 20 of the ladyfingers quickly into the espresso mixture. Line the bottom of the prepared pan with them, pressing them down firmly to fit as they soften. Sprinkle with the cocoa powder; set aside.
- Add the ricotta, mascarpone and sugar to the bowl of a food processor and pulse until just combined. Add the eggs one at a time, pulsing after each addition to combine; do not overmix.
- Pour the mixture into the pan over the ladyfingers and place the pan on a baking sheet. Bake until the cheesecake is golden and puffed around the edges, 1 hour and 15 minutes to 1 hour 30 minutes (the edges should be set and the center slightly jiggly). Let cool to room temperature.
- Unmold the cheesecake from the pan and dust with cocoa. Spread some mascarpone around the sides with an offset spatula. Cut the remaining ladyfingers in half and press them into the sides of the cake, curved-end up.
SMART-CHOICE TIRAMISU CHEESECAKE
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.
Provided by My Food and Family
Categories Dairy
Time 5h5m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Spread 1/2 the wafers onto bottom of prepared pan.
- Add 2 Tbsp. hot water to 2 tsp. coffee granules; stir until dissolved. Brush 1/2 the dissolved coffee onto wafers in pan; reserve remaining dissolved coffee for later use.
- Beat Neufchatel and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, one 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 reserved dissolved coffee. Cover with remaining plain batter.
- Bake 45 min. or until center is almost set. Cool.
- Refrigerate 3 hrs. Use foil handles to lift cheesecake from pan. Spread with COOL WHIP just before serving; sprinkle with cocoa powder.
Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 100 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
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