1/1 Photo of Tiramisu Cheesecake
1 hr 5 mins
caffeine junkie's Note:
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!
My Private Note
Units: US | Metric
- 1Preheat oven to 325 degrees. Line a 13x9x2" pan with foil, with ends of foil extending over sides of pan.
- 2Layer half of the wafers (44) on bottom of prepared pan.
- 3In 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.
- 4In a large bowl, beat cream cheese and sugar on medium speed until well blended.
- 5Add sour cream; mix well.
- 6Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
- 7Dissolve remaining 3 t. coffee granules in remaining 1 T. hot water.
- 8Remove 3 1/2 cups of batter; place in medium bowl. Stir in dissolved coffee.
- 9Pour 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.
- 10Bake 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.
- 11Store leftover cheesecake in refrigerator.
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Nutritional Facts for Tiramisu Cheesecake
Serving Size: 1 (125 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 406.2
- Calories from Fat 260
- Total Fat 28.8 g
- Saturated Fat 15.1 g
- Cholesterol 116.4 mg
- Sodium 278.3 mg
- Total Carbohydrate 32.0 g
- Dietary Fiber 0.6 g
- Sugars 15.9 g
- Protein 6.3 g