Tiramisu Cheesecake Dessert Recipe
Ingredients
| Vanilla wafers package | 1 | |
| Instant coffee granules | 5 Teaspoon, divided | |
| Hot water | 3 Tablespoon, divided | |
| Cream cheese package | 4 , softened | |
| Sugar | 1 Cup (16 tbs) | |
| Sour cream | 1 Cup (16 tbs) | |
| 4 eggs, lightly beaten | ||
| Whipped topping | 1 Cup (16 tbs) | |
| Baking cocoa | 1 Tablespoon | |
Directions
Layer half of the wafers in a greased 13-in.x g-in.x 2-in.baking dish.
In a small bowl, dissolve 2 teaspoons coffee granules in 2 tablespoons hot water.
Brush wafers with half of coffee; set remaining mixture aside.
In a large mixing bowl, beat cream cheese, sugar and sour cream until smooth.
Add eggs; beat on low speed just until combined.
Divide the batter in half.
Dissolve remaining coffee granules in remaining hot water; stir Into one portion of batter.
Spread over wafers.
Layer with the remaining wafers; brush with reserved coffee, fop with remaining batter.
Bake at 325° for 40-45 minutes or until center is almost set.
Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of dish to loosen; cool 1 hour longer.
Refrigerate overnight.
Spread with the whipped topping; dust with cocoa.
Refrigerate leftovers
In a small bowl, dissolve 2 teaspoons coffee granules in 2 tablespoons hot water.
Brush wafers with half of coffee; set remaining mixture aside.
In a large mixing bowl, beat cream cheese, sugar and sour cream until smooth.
Add eggs; beat on low speed just until combined.
Divide the batter in half.
Dissolve remaining coffee granules in remaining hot water; stir Into one portion of batter.
Spread over wafers.
Layer with the remaining wafers; brush with reserved coffee, fop with remaining batter.
Bake at 325° for 40-45 minutes or until center is almost set.
Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of dish to loosen; cool 1 hour longer.
Refrigerate overnight.
Spread with the whipped topping; dust with cocoa.
Refrigerate leftovers
Chef
