TIRAMISU CHEESECAKE CUPCAKES
This is an adapatation of my Tiramisu Cheesecake, recipe #161274. 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.
Provided by caffeine junkie
Categories Cheesecake
Time 50m
Yield 30 cupcakes, 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Line 30 cupcake tins with paper baking cups. Place one vanilla wafer in the bottom of each cup.
- 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.
- 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.
- In a small bowl, dissolve remaining 2 tsp coffee granules in remaining 2 Tbsp hot water.
- Lightly brush each vanilla wafer, just enough to moisten the entire cookie.
- Evenly divide coffee-flavored batter over wafers. Repeat wafer layering and brushing of coffee mixture (step 5).
- Evenly divide remaining plain batter over wafers. Bake 25-30 minutes, until edges are slightly puffed.
- Cool to room temperature. Spoon or pipe Cool Whip over each cheesecake. Dust each cheesecake with cocoa powder. Refrigerate for at least 3 hours.
- Store cheesecake in refrigerator.
Nutrition Facts : Calories 240.9, Fat 17.2, SaturatedFat 10.2, Cholesterol 65, Sodium 141.9, Carbohydrate 18.5, Fiber 0.4, Sugar 8.6, Protein 4.1
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