When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
Submit Your Favorite Recipes

Receive New Recipes and the Weekly Letter

Cheesecake Recipes

Coffee Cake Recipes

Bundt Cake Recipes

Cakes with Fruit

Chocolate Recipes

Cake Mix Recipes

Herman Recipes

Spice Cake Recipes

Frosting and Fillings

Pound Cake Recipes

All Time Favorite Recipes

No-Bake Cake Recipes

Angel Food Recipes

Ice Cream Recipes

Sponge Cakes Recipes

Torte Recipes

Holiday Recipes

Cupcake Recipes


Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Tiramisu Cheesecake Recipe

Tiramisu Cheesecake Recipe

Tiramisu Cheesecake sprinkled with cocoa powder.

Italian Delight

Tiramisu, with layers of coffee-infused Vanilla Wafers and creamy cheesecake. You don't ever have to choose between your two favorite desserts again.

1 box (12 oz.) Vanilla wafers (approx. 88 wafers) divided
5 tsp Instant coffee, divided
3 Tb Hot water, divided
4 (8 oz.) pkg Cream Cheese
1 cup Sugar
1 cup Sour Cream
4 Eggs
1 cup Cool Whip whipped topping
2 Tb Whole Strawberries
1/4 cup Unsweetened cocoa powder

Oven Temp ~ 325°
Baking Time ~
Pan Type ~ 9 inch springform pan
Preheat the oven (to 300° if using a dark nonstick 9-inch springform pan).

Layer half of the wafers (about 44) on bottom of prepared pan. Dissolve 2 teaspoons of the coffee granules in 2 Tablespoons of the hot water. Brush wafers with half of the dissolved coffee mixture, set remaining coffee aside.
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 remaining 3 teaspoons coffee granules in remaining 1 Tablespoon hot water. Place 3-1/2 cups of the Tiramisu Cheesecake batter in medium bowl. Stir dissolved coffee into the 3 1/2 cups of batter. Pour the coffee flavored batter over wafers in springform pan. Layer remaining wafers over batter. Brush wafers with reserved dissolved coffee. Pour remaining plain batter over wafers.

Bake Tiramisu Cheesecake until center is almost set. Run knife or metal spatula around rim of pan to loosen cheesecake, cool before removing rim of pan. Spread with whipped topping, sprinkle with cocoa and garnish with strawberries. Refrigerate 4 hours or overnight.

Nutrition facts:
Serving Size 165 g
Calories 535
Calories from Fat 338
Total Fat 37.5g 58%
Saturated Fat 21.4g 107%
Cholesterol 165mg 55%
Sodium 353mg 15%
Total Carbohydrates 42.3g 14%
Dietary Fiber 0.9g 3%
Sugars 28.4g
Protein 10.0g
Vitamin A 25% • Vitamin C 0% • Calcium 11% • Iron 11%

E-mail This Tiramisu Cheesecake Recipe to a Friend

User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!