9x13 Inch Tiramisu Cheesecake
Two layers of flavored cheesecake baked in a 9x13 inch dish and chilled.
Servings 16
Cost 5
Ingredients
- 1 box Nilla Wafers (12 oz) or about 44 cookies
- 5 teaspoons instant coffee or half the amount espresso powder divided
- 3 tablespoons hot water divided
- 4 (8-oz) packages cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 1 ½ teaspoons vanilla extract
- 4 large eggs
- 3 cups Cool Whip or other whipped topping, thawed
- 2 tablespoons unsweetened cocoa powder
Instructions
- Preheat oven to 325 degrees. Line a 13x9 inch inch pan with foil, with ends of foil extending over sides of pan. Spray the bottom of the pan with cooking spray.
- Layer half of the wafers (44) on bottom of prepared pan.
- In a small bowl, dissolve 2 teaspoons of coffee granules or 1 teaspoon of espresso powder in 2 tablespoon of hot water. Use a pastry brush to dab the wafers with the strong coffee mixture. Try not to soak them, just do your best to brush half of the coffee into the layer of wafers. Reserve the other half of this coffee mixture for the second layer of wafers.
- In a large bowl, beat the softened cream cheese and sugar on medium speed until well blended. Add sour cream and vanilla; mix well.
- Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
- Dissolve remaining 3 teaspoons coffee granules (or 1 ½ teaspoons espresso powder) in remaining 1 tablespoon hot water.
- Put about 3 ½ cups or weigh out 14 oz of batter in a a medium bowl. Stir in dissolved coffee.
- Pour coffee flavored batter over wafers in baking pan. Layer remaining wafers over batter. Brush wafers with reserved dissolved coffee. Pour remaining plain batter over wafers.
- Bake 45 minutes or until center is almost set. Cool to room temperature. Refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles. Spread or pipe over whipped topping and dust with cocoa powder.
- Optional: Before serving, drizzle with chocolate syrup and caramel sauce.