Description

This indulgent Tiramisu Cheesecake combines the creamy richness of classic cheesecake with the bold flavors of traditional tiramisu. Featuring a graham cracker crust, a luscious mascarpone and cream cheese filling infused with espresso, and a tiramisu layer of espresso-dipped ladyfingers on top, this dessert is finished with a dusting of cocoa powder and optional chocolate shavings for an elegant touch. Perfect for coffee lovers and special occasions, it requires chilling time to develop its signature texture and flavor.

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 and ensure easy removal.
Make the crust: Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then remove and let it cool completely.
Prepare cheesecake filling: In a large bowl, beat softened cream cheese, mascarpone cheese, and sugar together until the mixture is smooth and creamy. Add vanilla extract and beat briefly to combine.
Add eggs and liquids: Add eggs one at a time to the cheese mixture, beating well after each addition to incorporate fully. Scrape down the bowl sides as needed. Then add the heavy cream and cooled brewed espresso, mixing until fully incorporated and smooth.
Assemble and bake cheesecake: Pour the cheesecake filling over the cooled crust and smooth the top evenly. Tap the pan gently on the counter to release any air bubbles. Bake in the preheated oven for 50 to 60 minutes, or until the edges are set but the center still jiggles slightly when moved.
Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly cracked open for 1 hour to cool gradually. Afterward, remove it from the oven and allow it to reach room temperature. Then refrigerate the cheesecake for at least 4 hours or overnight to set properly.
Prepare tiramisu layer: Quickly dip each ladyfinger into the cooled espresso and optional coffee liqueur mixture, ensuring they absorb the liquid but don’t become soggy. Arrange the dipped ladyfingers in a single layer atop the chilled cheesecake.
Add topping and serve: Dust the top of the assembled tiramisu cheesecake generously with cocoa powder. Optionally, sprinkle with chocolate shavings or grated chocolate for extra decoration and flavor. Slice and serve chilled for best results.

Notes

Ensure cream cheese and mascarpone are fully softened to achieve a smooth cheesecake filling without lumps.
Do not overbake the cheesecake; the center should have a slight jiggle to maintain creaminess after cooling.
Dipping ladyfingers quickly is key to avoid sogginess and maintain texture.
You can substitute brewed espresso with strong brewed coffee if espresso is unavailable.
For a boozy kick, the coffee liqueur is optional and can be omitted for a non-alcoholic version.
Allow sufficient chilling time (minimum 4 hours) for optimal texture and flavor blending.

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