Tiramisu Cheesecake

It's been so long since I've posted I struggled to find a good transitional post to get back into the swing of blogging-hopefully. I know I've said it before, and if I'm being honest with myself, I will likely say it again. I guess it's no surprise that blogging has fallen drastically on my priority list as a new mom, with a full-time job (even if it's from home), a hubby working on his CFP certification, and a baby that (while adorable) will not sleep for beans.

That being said, I miss it terribly! I'm constantly taking pictures and even editing them just to have them sit in a file marked "to blog" for all eternity. But I'm going to try, really, really try this time. Everyone needs a little outlet and this is mine. I know it may seem silly, what do I really say on here? Not much. A recipe here. A craft there. Soon to be motherly anecdotes about our adventures, I'm sure. But it's a place to express myself in those ways, which makes me happy. 

We had a wonderful Easter celebration this past weekend!

(HA it took me a week to write this-even after my promise. Not a great sign) 

Ben loved welcoming new members to his duck family. 

(He kisses each one and touches their beak to make sure they're really ducks)

 He's seriously obsessed. It's cute.

We went on a family playground adventure. And he liked it a little more than it looks in the photos. Only a little more though. Not quite warm enough just yet! 

Then we visited with both sides of our families for a holiday meal. Pete was honored to kick off the Sunrise Service at our church, even though that meant a 4:30 "wake up" call after a rough night. I use the term "wake up" loosely as I believe you have to sleep in order to wake up. Thanks Bug. We still love you.

Other than that, we have just been loving watching our little mushy baby boy grow into a sweet, curious little toddler. 

He's a mellow kid with the heart of a tiny explorer. You can find him chilling in his ball pit. Riding around in his new wheels. Or maybe banging on some drums in music class. 'Cause that's how he rolls. 

Ok, enough with the mom gushing. I love that little man to pieces, but the main reason for my post is this little beauty. 

 Ohhhh, yeaaaahhhhhh! I went there. Creamy filling. Sweet graham cracker crust. 

 Chocolate dusting covering all imperfections luring you in for that first bite. 

Want to make it right now?? Of course you do. 

The only thing is- this one tastes better once it has been chilled for at least a day. Quite honestly, it was the best several days later. Like 3. 

Richer

Creamier
Better. 

I recommend making it a few days before you need it. Trust me. 

Tiramisu Cheesecake 

(Original Source only slightly adapted)

For the crust:

1 ½ cups ground graham crackers
3 tablespoons granulated sugar
6 tablespoons butter, melted

For the cheesecake:
2 ½ pounds cream cheese, at room temperature (I used half low fat and half regular to cut calories/fat a bit!)
1 cup granulated sugar
2 eggs, at room temperature
3 egg yolks, at room temperature
3 tablespoons cornstarch
4 tablespoons Kahlua
4 teaspoons espresso coffee powder (I used a mix of instant coffee/espresso powder-because I ran out!)

1 tablespoon unsweetened cocoa powder

1 teaspoon powdered sugar 

Sweetened whipped cream, for the garnish

Preheat oven to 375ºF and butter the bottom of a 9-inch spring form pan

Mix together the cookie crumbs, sugar and melted butter.  Press into the spring form pan, going up the side of the pan only 1/4 inch.  Bake 8 minutes.  Cool completely.

Decrease oven temperature to 325ºF

In a stand mixer with a paddle attachment, cream the cream cheese until it’s smooth.  Add the sugar and mix together.  Add the eggs and yolks one at a time; mix each in before adding the next. Add the cornstarch and mix together. In a small bowl combine the Kahlua and coffee powder and stir until the coffee powder has dissolved.  Add to the cream cheese mixture and mix together. 

Wrap two layers of aluminum foil around the sides of the spring form pan.  Pour the cheesecake filling into the pan on top of the cooled crust.  Bake in a water bath for 55-60 minutes.  The outer edges should be set and the center will still jiggle a little when you move it.  (The cake continues cooking after it’s removed from the oven.)  Cool for 30 minutes, then remove the spring form rim.  Cool completely, then place into the refrigerator for at least 8 hours, overnight is best. 

Right before serving, mix the cocoa powder and powdered sugar and sprinkle over the cheesecake and serve with whipped cream.