Tiramisu Cheesecake Recipe #161274
This comes from the Kraft Food & Family magazine. I haven't tried it yet, but it looks so good, and so simple. If you have access to mascarpone cheese, I suggest using it instead of cream cheese... it tastes so much better!
1¼ hours | 20 min prep
SERVES 16
- 1 (12 ounce) box vanilla wafers
- 5 teaspoons instant coffee, divided
- 3 tablespoons hot water, divided
- 4 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 4 eggs
- 1 cup Cool Whip, thawed
- 2 tablespoons unsweetened cocoa powder
- Preheat oven to 325 degrees. Line a 13x9x2" pan with foil, with ends of foil extending over sides of pan.
- Layer half of the wafers (44) on bottom of prepared pan.
- In a small bowl, dissolve 2 t. coffee granules in 2 T. hot water. Brush wafers with half of the dissolved coffee mixture; set remaining aside.
- In a large bowl, beat cream cheese and sugar on medium speed until well blended.
- Add sour cream; mix well.
- Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
- Dissolve remaining 3 t. coffee granules in remaining 1 T. hot water.
- Remove 3 1/2 cups of 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 45 minutes or until center is almost set. Cool to room temperature. Refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles. Spread with whipped topping; dust with cocoa.
- Store leftover cheesecake in refrigerator.
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5 stars