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Trifle Cheesecake

average rating

rate/review

prep time

20 min

total time

4 hr 20 min

makes

photo by:

kraft

recipe by: kraft

what you need

1 pkg. (250g) Nilla Vanilla Wafers, finely crushed

1/2 cup butter or margarine, melted

1 cup granulated sugar, divided

1/2 cup ground almonds, toasted

1/3 cup Kraft Pure Red Raspberry Jam

2 pkg. (250g each) Philadelphia Brick Cream Cheese, softened

2 eggs

2 tsp. vanilla extract

2 Tbsp. sherry or brandy (optional)

1/2 cup sour cream

2 cups Cool Whip Whipped Topping

2 Tbsp. sherry (optional)

Fresh raspberries and grapes, for garnish

make it

COMBINE vanilla wafers, butter, 1/2 cup (125mL) sugar and almonds. Press evenly over bottom and sides of 9-1/2" (24cm) springform pan.

SPREAD jam over bottom of crust. Set aside. Beat cream cheese, eggs and 1/2 cup (125mL) sugar together. Add vanilla, sherry/brandy and sour cream. Stir well. Pour into pan and bake at 325°F (160°C) for 50 to 60 minutes. Cool slowly.

ADD 1 Tbsp (15mL) sherry to whipped topping and pipe or spoon onto top of chilled cheesecake. Serve garnished with toasted almonds, fresh raspberries and grapes.

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