Tiramisu Cheesecake Dessert


1 package (12 ounces) vanilla waters
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.  Layer half of the wafers in a greased 13 x 9 inch baking dish.
  2. In a small bowl, dissolve 2 teaspoons coffee granules in 2 tablespoons out water.
  3. Brush wafers with half of the coffee; set remaining mixture aside.
  4. In a large bowl, beat the cream cheese, sugar and sour cream until smooth.  Add eggs; beat on low speed just until combined.
  5. Divide batter in half.  Dissolve remaining coffee granules in remaining hot water; stir into one portion of batter.
  6. Spread over wafers.  Layer with remaining wafers; brush with reserved coffee.
  7. Top with remaining batter.
  8. Bake at 325 degrees for 40 – 45 minutes or until center is almost set.
  9. Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of dish to loosen; cool 1 hour longer.
  10. Refrigerate overnight.
  11. Spread with whipped topping; dust with cocoa.
  12. Keep refrigerated. 

Cooking With Crevolyn
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