Tiramisu is one of my favorite desserts, but it always seemed so complex to me, which is probably due to the fact that they usually serve it at really fancy restaurants.
Last summer I came across a recipe for tiramisu cheesecake and I decided recently that I had to try it! Unfortunately, it wasn’t a big hit with my husband because he doesn’t like the coffee taste.
1 package of Nilla Vanilla Wafers, divided
5 teaspoons of Maxwell House Instant Coffee, divided
3 tablespoons hot water, divided
4 packages of Philadelphia cream cheese, softened
1 cup of sugar
1 cup of sour cream
1 cup thawed Cool Whip Whipped Topping
2 tablespoons unsweetened cocoa powder
1. Heat oven to 325 degrees F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides. Spread half the wafers onto bottom of pan. Add 2 tsp. coffee granules to 2 Tbsp. hot water; stir until dissolved. Brush half onto wafers in pan; reserve remaining dissolved coffee for later use.
3. Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 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; pour over wafers in pan. Top with remaining wafers; brush with remaining dissolved coffee. Cover with remaining plain batter.
4. Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours. Use foil handles to lift cheesecake from pan. Top with Cool Whip and cocoa powder just before serving.
I added raspberries and 1 vanilla wafer to each as decoration. The tiramisu cheesecake tasted amazing, I would definitely make it again!