Tiramisu Cheesecake Recipe - Allrecipes.com
Tiramisu Cheesecake Recipe
  • READY IN 5+ hrs

Tiramisu Cheesecake

Recipe by  

"Experience the taste of tiramisu in a spectacular, creamy cheesecake. Mamma mia!"

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Ingredients Edit and Save

Original recipe makes 24 (75 g) pieces Change Servings
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  • PREP

    20 mins
  • READY IN

    5 hrs 5 mins

Directions

  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.
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Footnotes

  • How to Bake Cheesecake in Springform Pan:
  • Prepare and bake cheesecake as directed, substituting a 9-inch springform pan for the 13x9-inch pan and increasing the baking time to 1 hour or until centre of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with Cool Whip and cocoa powder just before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2011

Very easy to do! I made it directly in a 9 x 13 glass dish sprayed with Pam - served out of the dish fine. Not a stron coffee flavor at all. Hardly any for that fact. The overall favor was more vanilla-like - mostly took on the vanilla wafer favor. Everyone at work raved and ate he whole thing. Very good and would make it again!!

 
Most Helpful Critical Review
Feb 20, 2012

While the cheesecake was easy to make and set well, my family and I thought the flavor and texture were pretty off. The two layers of Vanilla Wafers made it less cheesecake-like than I had hoped. Overall, I would not make this recipe again.

 
May 23, 2011

This recipe is definetly a keeper!! I have made it several times in a spring form pan. For the crust I used 3+ cups of nilla waffers, 1 cup of butter, and 1/4 cup of sugar.....I bake it at 325 for 1 hour and 10 minutes and then let it sit in the oven for another hour!! "This is the best cheesecake that I have EVER had!!", has been said to me more than once when sharing this cheesecake with family and friends!!

 
Sep 24, 2011

I don't even like tiramisu, but I did like this cheesecake, and so did my famliy. I made half a recipe and used 50 mini vanilla wafers (25 for each layer). I used light cream cheese and light sour cream. I baked it in an 8-inch square pan for 39 minutes. I would make it again!

 
Dec 23, 2011

This is a good recipe and it is pretty simple. I used brewed coffee rather than instant and I made my own whipped cream using heavy cream, powdered sugar, Kahlua, and coffee. The baking time was a little longer than expected but all in all it was great.

 
May 16, 2011

i love and use this recipe all the time. It is so easy and delicious. If you don't have instant coffee you can just use strong regular coffee.

 
Aug 20, 2011

This is my go to dessert recipe! Sooo good!! People always ask that I make it and I never have leftovers. I sprinkle chocolate shavings on the top with the cocoa powder to dress it up a bit.

 
Oct 08, 2011

This is so good! I made it for my grandparents 60th anniversary party and it was a major hit! The only thing I changed was adding twice the amount of instant coffee.

 

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Nutrition

  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 18.4 g
  • 6%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 20.3 g
  • 31%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 191 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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