Best Tiramisu Cheesecake Recipe

Do you love tiramisu and cheesecake? Then you’re in for a real treat. Today, I’m sharing a fantastic recipe for Tiramisu Cheesecake that combines the best of both worlds.

Course Dessert

Cuisine American

Keyword Tiramisu Cheesecake

Prep Time 20

Cook Time 1 17

Chill Time 8

Servings servings

Calories 563kcal

Author Dana DeVolk

Ingredients

For the Crust

9 graham crackers
2 tablespoons cocoa powder
2 tablespoons light brown sugar packed
6 tablespoons melted salted butter

For the Filling

16 ounces mascarpone cheese softened
8 ounces cream cheese softened
1 cup powdered sugar
1 teaspoon vanilla extract
½ teaspoon rum extract
8 ounces cool whip
7 ounces packaged lady finger cookies
1 cup brewed espresso

For the Topping

½ cup cocoa powder
1 cup heavy cream
1 tablespoon powdered sugar
¼ teaspoon rum extract

Instructions

Preheat the oven to 350°F.
In a food processor, pulse the graham crackers until they are fine crumbs.
9 graham crackers
Add in the cocoa powder, brown sugar, and melted butter and continue to pulse until it combines and starts to form clumps.
2 tablespoons cocoa powder, 2 tablespoons light brown sugar, 6 tablespoons melted salted butter
Press the mixture into the bottom of a 9” springform pan.
Place in the oven and bake for 7 minutes. Remove and allow to cool completely.
Reduce the oven temperature to 320°F.
To make the filling, place the mascarpone cheese, cream cheese, powdered sugar, vanilla, and rum extracts in a large bowl and beat until smooth and creamy.
16 ounces mascarpone cheese, 8 ounces cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract, ½ teaspoon rum extract
Fold in the cool whip gently until incorporated.
8 ounces cool whip
Spread ⅓ of the cream cheese filling over the top of the cooled crust.
Take half of the cookies and dip them 1 at a time in the espresso very quickly just to coat them with the coffee, but not so much that they get soggy.
7 ounces packaged lady finger cookies, 1 cup brewed espresso
Lay the dipped cookies in an even layer over the filling.
Spread another third of the cream cheese filling over the top of the cookies, covering them completely.
Repeat with another layer of cookies, dipped in the espresso and layered evenly.
Spread the remaining cream cheese filling over the top of the entire pan.
Using 2 layers of heavy-duty foil to wrap around the base of the cheesecake to prevent any water leaking into the pan. Place the wrapped pan in a larger baking tray or dish and fill halfway with water.
Place in the oven and bake for 60-70 minutes without opening the oven to prevent cracking. Once the cheesecake is firm in the middle, remove it and let it cool to room temperature before placing it in the refrigerator overnight.
Dust the entire cheesecake with the remaining cocoa powder.
½ cup cocoa powder
In a large bowl, beat the heavy cream, powdered sugar, and rum extract until stiff peaks form.
1 cup heavy cream, 1 tablespoon powdered sugar, ¼ teaspoon rum extract
Place into a piping bag and make swirls over the top of the chilled cheesecake. Serve immediately.

Notes

Use Room Temperature Ingredients: This helps everything blend smoothly and creates a creamy texture.
Wrap the Pan Well: Use heavy-duty aluminum foil to wrap the springform pan to prevent water from seeping in during the water bath.
Cool Gradually: Let the cheesecake cool to room temperature before refrigerating to prevent cracks.
Use a Food Processor: A food processor makes it easy to create fine crumbs for the crust.
Don’t Overmix: Mix the filling ingredients just until combined to avoid incorporating too much air.
Chill Overnight: For the best flavor and texture, let the cheesecake chill in the refrigerator overnight.

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