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Tiramisu Cheesecake

Published 12:08pm Friday, February 17, 2012 Updated 12:08pm Friday, February 17, 2012


We are vacationing on South Padre Island, Texas and I wanted to make a Valentine’s treat for the office staff where we are staying. I wanted a cheesecake recipe that didn’t require a springform pan, as there wasn’t one in our condo kitchen! A Tiramisu cheesecake recipe from a Kraft foods site fit the bill, with a few changes. Make it at least a day ahead to let the flavors develop. This makes a very substantial cheesecake and will easily serve 24-30 people for dessert!  What’s not to like about that? Removing it from the pan with the foil makes it easy to cut with dental floss (NOT mint flavored, please), which is my standard way to cut any cheesecake.

Tiramisu Cheesecake (9 X 13 pan)

1 pkg. (11 oz.) vanilla wafers (about 88), divided

5 tsp. instant coffee, divided

3 T. hot water, divided

4 pkg. (8 oz. each) cream cheese, softened*

1 cup sugar

1 cup sour cream*

4 eggs

1 cup thawed whipped topping*

2 T. unsweetened cocoa powder

Chocolate covered espresso beans, optional garnish


HEAT oven to 325°F.

LINE 13×9-inch pan with foil, with ends of foil extending over sides.  In small bowl, dissolve 2 tsp. coffee granules in 2 T. hot water, stir until dissolved. Using half of the wafers, dip each wafer in coffee (letting them soak up a good amount of coffee) and line the bottom of pan with these wafers. Reserve remaining dissolved coffee for second layer of wafers.

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 separate bowl. Dissolve remaining 3 tsp. coffee granules in remaining 1 T. hot water. Stir this into removed 3-1/2 cups batter, spread over wafers in pan. Using the remaining wafers, dip each in dissolved coffee, layer on top of batter in pan, pour remaining plain batter over this layer.

BAKE 45 min. or until center is almost set. Cool. Refrigerate 3 hours. When ready to cut, use foil handles to lift cheesecake from pan. Spread with whipped topping just before serving and sprinkle lightly with cocoa powder and garnish w/espresso beans, if desired.


*NOTE: I used 2 pkg. 1/3 reduced fat cream cheese and 2 pkg. regular cream cheese and light sour cream. I am not a big fan of “whipped topping” so I used real whipped cream. These choices are completely up to you.

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