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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 16 |
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This comes from the Kraft Food & Family magazine. I haven't tried it yet, but it looks so good, and so simple. If you have access to mascarpone cheese, I suggest using it instead of cream cheese... it tastes so much better! Ingredients:
1 (12 ounce) box vanilla wafers |
5 teaspoons instant coffee, divided |
3 tablespoons hot water, divided |
4 (8 ounce) packages cream cheese, softened |
1 cup sugar |
1 cup sour cream |
4 eggs |
1 cup cool whip, thawed |
2 tablespoons unsweetened cocoa powder |
Directions:
1. Preheat oven to 325 degrees. Line a 13x9x2 pan with foil, with ends of foil extending over sides of pan.
2. Layer half of the wafers (44) on bottom of prepared pan.
3. In a small bowl, dissolve 2 t. coffee granules in 2 T. hot water. Brush wafers with half of the dissolved coffee mixture; set remaining aside.
4. In a large bowl, beat cream cheese and sugar on medium speed until well blended.
5. Add sour cream; mix well.
6. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
7. Dissolve remaining 3 t. coffee granules in remaining 1 T. hot water.
8. Remove 3 1/2 cups of batter; place in medium bowl. Stir in dissolved coffee.
9. 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.
10. 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 with whipped topping; dust with cocoa.
11. Store leftover cheesecake in refrigerator.
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