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Decadent Tiramisu Cheesecake

Close-up of a layered slice of tiramisu cheesecake, featuring ladyfingers, cream, and a rich cocoa powder topping.
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This recipe merges the creamy texture of cheesecake with the classic coffee and mascarpone flavors of tiramisu. It creates a rich, show-stopping dessert perfect for special occasions.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 8 ounces mascarpone cheese, softened
  • 4 large eggs
  • 1/2 cup strong brewed espresso, cooled
  • 1/4 cup coffee liqueur (optional)
  • 1 package ladyfingers
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Prepare the crust: Mix chocolate wafer crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Cool completely.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, flour, vanilla extract, and salt until smooth. Beat in the sour cream and mascarpone cheese until just combined.
  4. Beat in the eggs one at a time, mixing only until each egg is incorporated. Do not overmix.
  5. Pour half of the cheesecake batter over the cooled crust.
  6. Prepare the coffee soak: In a small bowl, mix the cooled espresso and coffee liqueur, if using.
  7. Quickly dip both sides of the ladyfingers into the espresso mixture (do not soak them too long). Arrange a single layer of soaked ladyfingers over the first layer of batter.
  8. Pour the remaining cheesecake batter over the ladyfingers.
  9. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan to create a water bath.
  10. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  11. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.
  12. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  13. Once cooled, cover and refrigerate for at least 6 hours, or preferably overnight.
  14. Before serving, carefully remove the sides of the springform pan and dust the top generously with unsweetened cocoa powder.

Notes

  • For a no-bake version, skip the water bath and oven steps. Chill the filling until firm. Layer with soaked ladyfingers and chill for 8 hours.
  • Use high-quality espresso for the best coffee flavor in this Italian cheesecake fusion.
  • If you skip the coffee liqueur, add 1 tablespoon of strong instant coffee dissolved in 1 tablespoon of hot water to the espresso soak.

Nutrition

Find it online: https://delishcraze.com/tiramisu-cheesecake-recipe-showstopper/