If you like tiramisu and you’re a cheesecake fan, you are going to LOVE this recipe for Tiramisu Cheesecake!
This is a great cheesecake to make for an ending to a great Italian dinner. Some might be expecting tiramisu, but then you get to present this tiramisu cheesecake instead! What a fun surprise!
Ingredients Needed:
- salted butter
- instant espresso powder
- vanilla wafers
- cream cheese
- mascarpone cheese
- granulated white sugar
- eggs
- salt and vanilla extract
- brandy
- semi sweet chocolate
- unsweetened chocolate
How to make a Tiramisu Cheesecake:
The complete, printable recipe is at the end of this post.
Preheat oven to 350℉. Butter an 8-inch springform pan.
PREPARE THE CRUST:
- In small bowl, combine butter and espresso powder until well combined. Stir in crumbs until crumbs are evenly moistened.
- Pat evenly over bottom of prepared pan. Bake for 10 minutes, cool on wire rack. Keep the oven on.
PREPARE THE FILLING:
- Cool completely on a wire rack. Remove foil, cover and refrigerate overnight. Just before serving, run knife along edge of pan and remove sides.
- Tightly cover the outside bottom and sides of springform pan with heavy-duty foil.
- Beat cream cheese and mascarpone in large mixing bowl at medium-high speed until light and fluffy. Scrape sides with rubber spatula and continue mixing until completely smooth (about 3 minutes). Reduce speed to medium and beat in sugar, vanilla and salt. Add eggs, one at a time, beating just until blended after each addition. Pour 4 cups of filling over crust in prepared pan, and place in large roasting pan.
- Dissolve the espresso in hot water. Fold into the remaining filling with brandy and grated chocolate. Spoon mixture evenly over filling in pan; smooth top with spatula.
- Place pan on oven rack. Pour enough hot water into roasting pan to come 1-inch up the side of the springform pan. Bake 1¼ hours or until center is just set. Remove cheesecake from water bath.
Recipe Tip
Baking in a water bath is important. Look at the photo above. See how the top of the cheesecake is nice and smooth? That’s because of the water bath. The water bath helps to prevent the cheesecake from cracking on the top!
How to store cheesecake:
Let the cheesecake cool completely at room temperature, then wrap it tightly with plastic wrap and place it in the refrigerator. For best results, use an airtight container to prevent fridge odors from affecting the cake and ensure it stays moist. You can also buy a cheesecake/pie storage container to make things easy!
What I Love About This Recipe:
- I’m not the biggest fan of tiramisu, but I love the flavor and I love cheesecake. So this recipe for tiramisu cheesecake is perfect for me!
- It’s the perfect dessert to have with a cup of coffee (or espresso!)
- I love that it’s an unexpected flavor of cheesecake.
Favorite Cheesecake Recipes:
Tiramisu Cheesecake
Ingredients
CRUST:
- 2 tablespoons salted butter, melted
- ½ teaspoon instant espresso powder
- 1 cup vanilla wafer crumbs
FILLING:
- Three 8-ounce packages cream cheese, at room temperature
- 8 ounces mascarpone cheese
- 1⅔ cups granulated white sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 teaspoons instant espresso powder
- 1 tablespoon brandy
- 1 ounce grated semi-sweet chocolate
- 2 teaspoons grated unsweetened chocolate
Instructions
- Preheat oven to 350℉. Butter an 8-inch springform pan.
PREPARE THE CRUST:
- In small bowl, combine butter and espresso powder until well combined. Stir in crumbs until crumbs are evenly moistened.
- Pat evenly over bottom of prepared pan. Bake for 10 minutes, cool on wire rack. Keep the oven on.
PREPARE THE FILLING:
- Tightly cover the outside bottom and sides of springform pan with heavy-duty foil.
- Beat cream cheese and mascarpone in large mixing bowl at medium-high speed until light and fluffy. Scrape sides with rubber spatula and continue mixing until completely smooth (about 3 minutes). Reduce speed to medium and beat in sugar, vanilla and salt. Add eggs, one at a time, beating just until blended after each addition. Pour 4 cups of filling over crust in prepared pan, and place in large roasting pan.
- Dissolve the espresso in hot water. Fold into the remaining filling with brandy and grated chocolate. Spoon mixture evenly over filling in pan; smooth top with spatula.
- Place pan on oven rack. Pour enough hot water into roasting pan to come 1-inch up the side of the springform pan. Bake 1¼ hours or until center is just set. Remove cheesecake from water bath.
- Cool completely on a wire rack. Remove foil, cover and refrigerate overnight. Just before serving, run knife along edge of pan and remove sides.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
