Tiramisu Cheesecake

With layers of coffee-infused Nilla Wafers and creamy cheesecake, you don't ever have to choose between your two favorite desserts again.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 1 pkg. (11 oz.) NILLA Wafers (about 88), divided
  • 5 tsp. instant coffee, divided
  • 3 Tbsp. hot water, divided
  • 4 pkg. (8 oz. each) brick cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 4 egg s
  • 1 cup thawed frozen whipped topping
  • 2 Tbsp. unsweetened cocoa powder

Nutrition facts

Recipe Tips

1

Heat oven to 325°F.

2

Line 13x9-inch pan with foil, with ends of foil extending over sides. Spread half the wafers onto bottom of prepared 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; spread over wafers in pan. Top with remaining wafers; brush with remaining dissolved coffee. Cover with remaining plain batter.

4

Bake 45 min. or until center is almost set. Cool. Refrigerate 3 hours. Use foil handles to lift cheesecake from pan. Spread with whipped topping just before serving; sprinkle with cocoa powder.