Description

This Tiramisu Cheesecake is a decadent fusion of rich, creamy cheesecake and classic tiramisu flavors. It features a buttery graham cracker crust, a luxurious mascarpone and cream cheese filling infused with espresso, and a delicate layer of coffee-soaked ladyfingers topped with cocoa powder and chocolate shavings. Perfect for dessert lovers seeking an elegant, coffee-flavored treat.

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened
1 cup mascarpone cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1/4 cup heavy cream
1/4 cup brewed espresso or strong coffee, cooled

For the tiramisu layer:

18–20 ladyfingers
1/4 cup brewed espresso or strong coffee, cooled
1 tablespoon coffee liqueur (optional)

For the topping:

Cocoa powder for dusting
Chocolate shavings or grated chocolate (optional)

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Instructions

Preheat and prepare pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan. Bake for 10 minutes to set the crust, then remove from the oven and let it cool.
Prepare cheesecake filling: In a large bowl, beat together the cream cheese, mascarpone cheese, and sugar until smooth and creamy. Add vanilla extract and beat to combine.
Add eggs and liquids: Add the eggs one at a time, beating well after each addition. Scrape down the sides as needed. Then mix in the heavy cream and cooled brewed espresso until fully incorporated.
Assemble and bake cheesecake: Pour the filling over the cooled crust and smooth the top. Tap the pan gently on the counter to remove air bubbles. Bake for 50-60 minutes until the edges are set but the center still jiggles slightly.
Cool cheesecake: Turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour to cool gradually. Remove and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight until fully chilled and set.
Prepare tiramisu layer: Quickly dip ladyfingers into the cooled espresso mixed with coffee liqueur if using. Arrange them in a single layer over the chilled cheesecake surface.
Add topping and serve: Dust the top generously with cocoa powder and sprinkle chocolate shavings if desired. Slice and serve chilled for best taste.

Notes

Use room temperature cream cheese and mascarpone for a smooth filling.
Do not soak the ladyfingers for too long or they will become soggy.
Allow the cheesecake to chill thoroughly for clean slices.
You can omit coffee liqueur to keep it alcohol-free.
Store leftovers covered in the refrigerator for up to 3 days.

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American