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Tiramisu Cheesecake

Tiramisu Cheesecake combines all the delicious layers of classic tiramisu with a rich, creamy cheesecake. A decadent dessert for holidays!

Prep Time
30 mins
Cook Time
2 hrs
Total Time
10 hrs 30 mins
Servings: 10 Servings
Calories: 789 kcal
Course: Dessert
Cuisine: American

Ingredients

Graham Cracker Crust:
  • 1 1/2 cups Graham cracker crumbs , 12 full crackers
  • 1/3 cup sugar
  • 1 tablespoon instant espresso powder
  • 6 tablespoons unsalted butter , melted
Italian Cheesecake Filling:
  • 8 ounces cream cheese , softened
  • 1 cup whole milk ricotta cheese
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoons cornstarch
  • 2 tablespoons flour
  • 4 tablespoons unsalted butter , melted
  • 1 cup sour cream
Ladyfinger layer:
  • 1 cup boiling water
  • 1/4 cup coffee liqueur
  • 1 tablespoon instant espresso powder
  • 14 ladyfinger cookies
Mascarpone Whipped Cream:
  • 1 cup mascarpone cheese , softened
  • 1 cup powdered sugar
  • 1 tablespoon vanilla extract
  • 1 cup heavy cream
To Finish:
  • 3 ounces bittersweet chocolate , shaved

Instructions

Graham Cracker Crust:
    Cup of Yum
  1. Preheat oven to 350 degrees and wrap a 9 inch springform pan in a large piece of foil to protect from the water bath. Also prepare a large pan of water you can set the springform pan in to bake.
  2. Mix the graham cracker crumbs, sugar, instant espresso powder and melted butter. Press into the bottom of the springform pan 1 inch up the sides.
Italian Cheesecake Layer:
  1. Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined.
  2. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter.
  3. Add the sour cream last and stir.
Ladyfingers Layer:
  1. Mix water, espresso powder and Kahlua in a bowl.
To Assemble:
  1. Pour half the filling into the springform pan over the crust and spread evenly.
  2. Dip the ladyfingers quickly in the coffee mixture and place onto the cheesecake filling, nestling them closely together.
  3. Add the remaining cheesecake filling to the pan and spread evenly.
  4. Place the pan in the water bath and bake for 1 hour.
  5. Turn off the oven, open the door a couple inches to let the heat out gently and let cool for 1 hour.
  6. Remove from oven, discard the foil and refrigerate overnight before serving.
Mascarpone Whipped Cream:
  1. Add the mascarpone cheese and powdered sugar to your stand mixer at medium speed for 1 minute until stiff peaks form. Remove from stand mixer and set aside.
  2. Add the heavy cream and vanilla to the stand mixer and beat on high speed until soft peaks form.
  3. Add in the cream cheese mixture and beat on medium speed until creamy, 1-2 minutes.
To Serve:
  1. Top with mascarpone whipped cream and chocolate shavings before slicing.

Nutrition Information

Serving 1g Calories 789kcal (39%) Carbohydrates 67g (22%) Protein 12g (24%) Fat 52g (80%) Saturated Fat 31g (155%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 0.5g Cholesterol 196mg (65%) Sodium 241mg (10%) Potassium 252mg (7%) Fiber 1g (4%) Sugar 45g (90%) Vitamin A 1710IU (34%) Vitamin C 1mg (1%) Calcium 177mg (18%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Servings

Amount Per Serving

Calories 789

% Daily Value*

Serving 1g
Calories 789kcal 39%
Carbohydrates 67g 22%
Protein 12g 24%
Fat 52g 80%
Saturated Fat 31g 155%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Trans Fat 0.5g 25%
Cholesterol 196mg 65%
Sodium 241mg 10%
Potassium 252mg 5%
Fiber 1g 4%
Sugar 45g 90%
Vitamin A 1710IU 34%
Vitamin C 1mg 1%
Calcium 177mg 18%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.