Making tiramisu from scratch is a daunting task. And to be honest, I’ve yet to try it. But when I saw this recipe on Kraft.com, I figured I could test it out. And I’m glad I did! This rich and creamy dessert has all the flavor of tiramisu with the added bonus of cheesecake! Plus it’s simple to prepare. As with all desserts, enjoy in moderation.
Ingredients:
1 package (12 oz.) NILLA Wafers (about 88), divided
5 teaspoons instant coffee granules, divided
3 Tablespoons hot water, divided
4 packages (8 oz. each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
4 eggs
1 cup whipped cream
2 Tablespoons unsweetened cocoa powder
Directions:
- Pre heat oven to 325 degrees F.
- Line 13×9-inch pan with foil, with ends of foil extending over sides.
- Spread half the wafers onto bottom of prepared pan.
- Add 2 teaspoons coffee granules to 2 Tablespoons hot water; stir until dissolved.
- Brush half onto wafers in pan; reserve remaining dissolved coffee for later use.
- Beat cream cheese and sugar in large bowl with mixer until well blended.
- Add sour cream and beat well.
- Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Remove 3 1/2 cups batter and place in medium bowl.
- Dissolve remaining coffee granules in remaining hot water. Stir into removed batter and pour over wafers in pan.
- Top with remaining wafers and brush with remaining dissolved coffee.
- Cover with remaining plain batter.
- Bake 45 minutes or until center is almost set.
- Cool completely.
- Refrigerate at least 3 hours, or overnight.
- Use foil handles to lift cheesecake from pan. Spread with whip cream just before serving and sprinkle with cocoa powder.
