Tiramisu Cheesecake Cupcakes |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is an adapatation of my Tiramisu Cheesecake, Tiramisu Cheesecake. My friend and I have been waiting to try this recipe and thought they would be great as cupcakes... and they are! Use gold or silver double-lined paper baking cups, as the regular ones get kind of soggy. Don't be intimidated by the steps! It may look long, but it's a lot easier than it looks! Prep time does not include cooling and refrigeration. Ingredients:
60 vanilla wafers |
5 teaspoons instant coffee, divided |
3 tablespoons hot water, divided |
4 (8 ounce) packages cream cheese, softened |
1 cup granulated sugar |
1 (8 ounce) container sour cream |
1 teaspoon pure vanilla extract |
4 eggs |
1 (8 ounce) container cool whip, thawed |
2 tablespoons unsweetened cocoa powder |
Directions:
1. Preheat oven to 325°. Line 30 cupcake tins with paper baking cups. Place one vanilla wafer in the bottom of each cup.
2. In a large bowl, beat cream cheese and sugar on medium speed until well blended, scraping frequently. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended.
3. In a small bowl, dissolve 3 t. coffee granules in 1 Tbspp hot water. Remove 3 1/2 cups of cheesecake batter; place in medium bowl. Stir in dissolved coffee.
4. In a small bowl, dissolve remaining 2 tsp coffee granules in remaining 2 Tbsp hot water.
5. Lightly brush each vanilla wafer, just enough to moisten the entire cookie.
6. Evenly divide coffee-flavored batter over wafers. Repeat wafer layering and brushing of coffee mixture (step 5).
7. Evenly divide remaining plain batter over wafers. Bake 25-30 minutes, until edges are slightly puffed.
8. Cool to room temperature. Spoon or pipe Cool Whip over each cheesecake. Dust each cheesecake with cocoa powder. Refrigerate for at least 3 hours.
9. Store cheesecake in refrigerator.
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