Discover the taste of tiramisu in a spectacular creamy cheesecake. Mamma mia!
Ingredients
- 1 package (250 g) Nilla vanilla wafers, divided
- 5 c. Maxwell House Original Roast Coffee, divided
- 3 c. hot water, divided
- 4 pkg. (250 g each) Brick Philadelphia Cream Cheese, softened
- 1 cup of sugar
- 1 cup sour cream
- 4 eggs
- 1 cup thawed Cool Whip Whipped Topping
- 2 tablespoons. Sugar-free cocoa powder
Instructions
- Heat the oven to 325 ° F.
- Line a 13 x 9-inch baking pan with aluminum foil, the ends of the paper extending to the sides. Spread half of the wafers at the bottom of the mold. Add 2 tsp. 2 tsp coffee beans Hot water; stir until dissolved. Brush half of the wafers in the pan; reserve the remaining dissolved coffee for later use.
- Beat the cream cheese and sugar in a large bowl with an electric 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 of dough; place in a medium bowl. Dissolve the remaining coffee beans in the remaining hot water. Stir in removed dough; pour onto plates in a mold. Garnish the remaining plates; brush with remaining dissolved coffee. Cover with the rest of the batter.
- Cook 45 min. or until the center is almost fixed. Cool. Refrigerate 3 hours. Use aluminum handles to lift the cheesecake from the pan. Garnish with Cool Whip and cocoa powder just before serving.
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| Simply Desserts Tiramisu Creamy Cheesecake |
