As I’ve mentioned before, my husband’s family is a bunch of tiramisu junkies. If you want to see several of them drool at the mention of food, just say the word around them. Sometimes it’s just fun to say. I actually made this for our 5th anniversary…the timing was perfect. The hubster loved it, and his mom and aunt were staying with our daughter while we went out of town for a weekend away, so they were able to enjoy it as well. Oh, and me too, of course.
I found the original recipe in this recipe book, and I loved how the cheesecake is layered with Nilla wafers. Since crunchy wafers in cheesecake really didn’t sound all that tempting, I decided to dip them in coffee before layering them in the cheesecake. The consistency was perfect. Another successful experiment!
1 box Nilla wafers
1 small cup strong brewed coffee
3 teaspoons instant coffee granules
1 tablespoon hot water
4 (8oz.) packages cream cheese, softened
1 cup sugar
8 oz. sour cream
8 oz. Cool Whip
1 tablespoon unsweetened cocoa powder
Preheat oven to 325 degrees. Line a 9×13 inch baking pan with foil, with ends of foil extending over sides of pan. Dip half of wafers in cup of coffee, then layer on bottom of pan. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Dissolve coffee granules in hot water, remove 3 1/2 cups of the batter, place in a medium bowl. Stir in dissolved coffee. Pour coffee-flavored batter over wafers in baking pan. Layer remaining wafers over batter, dipping in coffee before placing in pan. Pour remaining plain batter over wafers. Bake 50-60 minutes or until center is almost set. Cool, then refrigerate at least 3 hours or overnight. Lift cheesecake from pan, using foil handles. Spread with Cool Whip, sprinkle with cocoa. Store in refrigerator.
Like this? Try these!