Tiramisu Cheesecake The Best Recipes

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Tiramisu Cheesecake

"Experience the flavor of tiramisu in a incredible, creamy cheesecake. Mamma mia!"

Ingredients :

1 (250 g) bundle Nilla Vanilla Wafers, divided
five teaspoons MAXWELL HOUSE Instant Coffee, divided
3 tablespoons hot water, divided
four (250 g) programs Philadelphia Brick Cream Cheese, softened
1 cup sugar
1 cup bitter cream
4 eggs
1 cup thawed COOL WHIP Whipped Topping
2 tablespoons unsweetened cocoa powder

Instructions :

Prep : 20M	Cook : 24M	Ready in : 5H5M

Heat oven to 325 ranges F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Spread 1/2 the wafers onto bottom of pan. Add 2 tsp. Coffee granules to 2 Tbsp. Hot water; stir until dissolved. Brush half of onto wafers in pan; reserve final dissolved espresso for later use.
Beat cream cheese and sugar in large bowl with mixer until nicely combined. Add sour cream; mix properly. Add eggs, 1 at a time, blending on low pace after every just till combined. Remove 3-1/2 cups batter; location in medium bowl. Dissolve ultimate coffee granules in closing hot water. Stir into eliminated batter; pour over wafers in pan. Top with last wafers; brush with final dissolved coffee. Cover with closing plain batter.
Bake forty five min. Or until centre is nearly set. Cool. Refrigerate three hours. Use foil handles to lift cheesecake from pan. Top with Cool Whip and cocoa powder just earlier than serving.

Notes :

Prepare and bake cheesecake as directed, substituting a 9-inch springform pan for the 13x9-inch pan and increasing the baking time to at least one hour or until centre of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool earlier than getting rid of rim. Refrigerate four hours. Top with Cool Whip and cocoa powder simply before serving.

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