Tiramisu Cheesecake Dessert

Total Time:
1 hr
Prep Time:
20 mins
Cook Time:
40 mins
12 servings
Dish Size:
4 Quart
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August 21, 2015


  • 1 package (12 ounces) vanilla wafers
  • 5 teaspoons instant coffee granules, divided
  • 3 tablespoons hot water, divided
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 4 eggs, lightly beaten
  • 1 cup whipped topping
  • 1 tablespoon baking cocoa


  1. Preheat oven to 325 degrees. Layer half of wafers in a greased temp-tations® 4 quart baker. In a small bowl, dissolve 2 teaspoons coffee granules in 2 tablespoons hot water. Brush wafers with half of coffee; set remaining mixture aside. 
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Add eggs; beat on low speed just until combined. Divide batter in half. Dissolve remaining coffee granules in remaining hot water; stir into one portion of batter. Spread over wafers. Layer with remaining wafers; brush with reserved coffee. Top with remaining batter. 
  3. Bake 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of dish to loosen; cool 1 hour longer. Refrigerate overnight. 
  4. Spread with whipped topping; dust with cocoa. Refrigerate leftovers. 

This recipe is from my Taste of Home: temp-tations Holiday Cookbook!

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