Jo Anne Sugimoto


I just love "Tiramisu", it taste so wonderful. I will, one day, tackle a Tiramisu recipe, but for now I will just share my collection of Tiramisu recipes.


★★★★★ 1 vote

9 x 13 Pan


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1 pkg
nilla waters, (about 88), divided
5 tsp
instant coffee, divided
3 Tbsp
hot water, divided
4 pkg
cream cheese, (8 oz.) each
1 c
1 c
sour cream
1 c
cool whip whipped topping, thawed
2 Tbsp
unsweetened cocoa powder



  • 1Line a 9 x 13 inch pan with foil, with the edges of the foil extending over the sides.
  • 2Line half the wafers into the bottom of the prepared pan.
  • 3Add 2 tsp. coffee granules to 2 Tbsp. hot water, stir until dissolved.
  • 4Brush half of it onto the wafers in the pan. Set aside the remaining instant coffee.
  • 5Beat the cream cheese and sugar in a large bowl with a mixer until well blended.
  • 6Add the sour cream and mix well. Add the eggs, one at a time, mixing on low speed after each egg.
  • 7Remove 3 1/2 cups of batter and place it in a medium bowl.
  • 8Dissolve remaining coffee granules in remaining hot water. Stir into the removed batter and spread over the wafers in the pan.
  • 9Top with the remaining wafers and brush with the remaining dissolved coffee.
  • 10Cover with the remaining plain batter.
  • 11Bake for 45 minutes or until the center is almost set. Cool. Refrigerate for 3 hours.
  • 12Use the foil as handles to lift the cheesecake out from the pan.
  • 13Frost with the Cool Whip just before serving. Sprinkle with cocoa powder.

Printable Recipe Card


Course/Dish: Cakes
Other Tag: Quick & Easy

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