You are truly going to love me. Do you remember the English Trifle Cheesecake I posted a before? Well, this amazing Tiramisu Cheesecake follows the same basic concepts with the fabulous flavors of that ever-popular Italian dessert.
Tiramisu Cheesecake
Let me tell you, this is one delicious cheesecake! If you like tiramisu and are a fan of cheesecake, you will definitely want to give this tiramisu cheesecake a try.
It’s great for having family and friends over or for a tea party, as tiramisu is considered a sophisticated dessert. Mix that with cheesecake… what could be better?
Ingredients you’ll need for Tiramisu Cheesecake
From The Cheesecake Bible
CRUST
- 9-inch yellow cake layer sliced horizontally in half
- 1/2 cup coffee-flavored liqueur
- 2 tablespoons instant espresso powder
FILLING
- 1 lb mascarpone cheese
- 16 oz cream cheese softened
- 1 cup sugar
- 5 large eggs
- 1 tablespoon vanilla
TOPPING
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon cocoa powder
Helpful Kitchen Tools
How to Make Tiramisu Cheesecake
Grab all your ingredients and let’s get started.
Preheat the oven to 325 F. Bake your cake and slice it in half. Grease the bottom and sides of a 9″ springform pan.
Place half of the cake in the bottom of the springform pan. In a bowl, combine the coffee liqueur and the espresso powder. Brush about 1/4 of the espresso mixture onto the cake layer that’s in the pan. Brush the second cake layer with 1/4 of the espresso mixture. Set the cake layers and remaining espresso mixture aside.
Fit mixer with paddle attachment. Beat mascarpone, cream cheese and sugar on medium-high speed until smooth and creamy, about 3 minutes. Add eggs, on at a time, beating well after each addition.
Mix in the vanilla and the remaining espresso mixture.
Pour half of the batter over the cake layer in the pan, smoothing out the batter to the sides of the pan.
Place the second cake layer on top.
Pour in the remaining batter, again, smoothing out to the sides of the pan. The pan will be filled to the top edge.
Place cheesecake pan on a cookie sheet and bake 50-55 minutes, or until light golden brown and center is slightly jiggly.
Let cool in the pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before adding topping.
Using the whisk attachment, beat the heavy whipping cream and the powdered sugar on medium-high until firm peaks are formed.
Spread whipped cream on top of the chilled cheesecake.
Use a sifter to dust the top with cocoa powder.
Your cheesecake is ready to go!
Slice and serve and enjoy the look on everyone’s faces as they take their first bite! Now, revel in your accomplishment.
If you’re a fan of tiramisu like my we are, you’ll love this tiramisu cake as well! Think of our tiramisu cheesecake, without the cheesecake. Another great party or gathering cake your guests will LOVE.
Tiramisu lovers rejoice because we have ANOTHER recipe you’re sure to love! These tiramisu trifles served in mason jars contain 2 layers of espresso-soaked ladyfingers, rich cream and whipped cream dusted with cocoa. Aren’t they so cute?
And if you’re just a cheesecake fan in general, be sure to try my cherry cheesecake, it’s the best baked cheesecake out there!
Tiramisu Cheesecake
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Crust
- 9 inch yellow cake layer sliced horizontally in half
- ½ cup coffee-flavored liqueur
- 2 tablespoons instant espresso powder
Filling
- 1 lb mascarpone cheese
- 16 oz cream cheese softened
- 1 cup sugar
- 5 large eggs
- 1 tablespoon vanilla
Topping
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon cocoa powder
Instructions
- Preheat the oven to 325 F. Grease the bottom and sides of a 9" springform pan.
- Place half of the cake in the bottom of the springform pan. In a bowl, combine the coffee liqueur and the espresso powder. Brush about 1/4 of the espresso mixture onto the cake layer that's in the pan. Brush the second cake layer with 1/4 of the espresso mixture. Set the cake layers and remaining espresso mixture aside.
- Fit mixer with paddle attachment. Beat mascarpone, cream cheese and sugar on medium-high speed until smooth and creamy, about 3 minutes. Add eggs, on at a time, beating well after each addition. Mix in the vanilla and the remaining espresso mixture.
- Pour half of the batter over the cake layer in the pan, smoothing out the batter to the sides of the pan. Place second cake layer on top and pour in the remaining batter, again, smoothing out to the sides of the pan. The pan will be filled to the top edge.
- Place cheesecake pan on a cookie sheet and bake 50-55 minutes, or until light golden brown and center is slightly jiggly. Let cool in the pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before adding topping.
- Using the whisk attachment, beat the heavy whipping cream and the powdered sugar on medium-high until firm peaks are formed. Spread whipped cream on top of chilled cheesecake, then use a sifter to dust the top with cocoa powder.
Nutrition
This post was originally published on this blog on Jul 27, 2011.
Amanda Davis
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Sanjeeta kk says
Love the wonderful layers in the Tiramasu! And what a lovely top for the cake..like it how its jumping out from the pan..
Sara says
This looks SO good…making it into cheesecake just might be the only way to make tiramisu even yummier. :)
Heidi @ Food Doodles says
Mmm, that looks delicious! I love tiramisu and this cake looks amazing!
Janice Bradsher says
This sounds so delicious.! I love cheesecake, but I haven’t made it in a long time. I had a great recipe years ago, and I’m not sure I still have it. So, now I have yours. Thanks!
Lizzy says
My son's favorite dessert is tiramisu and my daughter's is cheesecake. I think I better try your recipe! THANKS, Amanda!
Newyorkerbyheart says
Wow, Amanda, it looks amazing. I'll definitely try to make it :-)
All the best,
Birthe
The Slow Roasted Italian says
I am making this tomorrow. In honor of my sisters birthday. I will post it on the 30th, National Cheesecake Day. Can't wait to eat it for my sister too. (she lives 3000 miles away).
Love your blog! I am your newest follower!
Amanda says
Ugh, sorry about that! Good guess on the eggs, and I'm sure one less egg isn't going to be an issue. Can't wait to hear what you think!
Anonymous says
Thanks Amanda! I actually made it last night and just guessed it was 4 eggs. haha! Hopefully it still tastes OK! Looks so good in your picture!
Amanda says
Yikes! Thanks anon, for pointing that out. I just corrected the ingredient list, it's 5 eggs. Thank you!
Becki (Becki's Whole Life) says
Wow – this looks absolutely delicious. And I was surprised that its a relatively short ingredient list – I love it even more now!! Tiramisu used to be my absolute favorite dessert but for some reason I haven't had it in forever. I will have to try this very soon. Thanks for sharing this!
Lauren at Keep It Sweet says
OMG, I need to make this!
Ann says
Wow! Fantastic! My family will love you….I come from a long line of cheesecake eaters!
Lisa~~ says
Wonky but gorgeous, wish I had a slice right now.
Lisa~~
Cook Lisa Cook
Shelby says
Wonky or AMAZING? OMG I am SO making this! Tiramisu is my absolute favorite dessert and I rarely ever get to eat it.
MaryBeth says
I love cheesecake and my husband loves tiramisu so this will have to be on my to do list…
Anonymous says
I don't see any eggs in the ingredient listing. How many do I use? Looks tasty!!
Commander "Yarn"sinia Pestis says
That looks amazing! And just in time, I've been craving some tiramisu lately. :)
briarrose says
Wow…..excellent job. Such a creative cheesecake.
Jennifurla says
looks like i could eat the whole thing, wonderful idea.
Peter M says
Amanda, Tiramisu is one of my fave desserts and the cake version looks super!