Tiramisu Cheesecake
A rich, coffee-spiked New York cheesecake topped with coffee-soaked ladyfingers and whipped mascarpone, dusted with cocoa.
- Prep Time
- 45 min
- Cook Time
- 1 hr 22 min
- Total Time
- 2 hr 7 min
- Servings
- 12 servings
Some desserts taste like a little slice of heaven, and this is one of them — a rich, coffee-flavored cheesecake topped with coffee-soaked ladyfingers and a smooth layer of whipped mascarpone. If you've ever been torn between ordering tiramisu or cheesecake, this settles the argument.
I love watching people who claim they don't like coffee desserts take one bite of this and completely change their tune. When I make it for a gathering, I usually pair it with something chocolate or fruity for variety — because variety is the spice of life, right?
Ingredients
For the Crust
- 1 1/4 cups Nilla Wafer crumbs (or graham cracker crumbs)
- 2 tablespoons light brown sugar
- 5 tablespoons unsalted butter, melted
For the Filling
- 3 (8 oz.) packages cream cheese, softened
- 1/4 cup cornstarch
- 1 1/3 cups granulated sugar
- 2 eggs
- 1/2 tablespoon coffee extract
- 1/2 tablespoon vanilla extract
- 2/3 cup heavy cream
For the Topping
- 1 package frozen ladyfingers, thawed
- 1/4 cup strong brewed coffee, cooled
- 1/4 cup coffee liqueur
- 8 oz. mascarpone cheese
- 4 oz. frozen whipped topping, thawed
- Unsweetened cocoa powder, for dusting
Instructions
- 1Preheat oven to 350 degrees. Double-wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil and set inside a 12-inch cake pan.
- 2Toss the wafer crumbs with the brown sugar in a small bowl, add the melted butter, and mix with your hands until combined. Press evenly into the bottom of the springform pan. Bake for 7 minutes, then remove and set aside.
- 3In a stand mixer, beat 8 oz. of the cream cheese with the cornstarch and 2/3 cup of the granulated sugar until smooth. Add the remaining cream cheese and sugar in batches, beating until smooth after each addition.
- 4Slow the mixer, add the extracts and eggs one at a time, scraping down the sides, then slowly mix in the heavy cream just until combined (do not overmix). Spoon the batter over the crust and spread into an even layer.
- 5Set the springform pan inside the larger pan and pour in warm water to create a water bath at least 1 inch up the sides. Bake for about 1 hour 15 minutes, until lightly browned on top.
- 6Cool on a rack for about 4 hours, then remove the foil, cover, and freeze for at least 4 hours, preferably overnight. Unmold onto a serving plate.
- 7Combine the coffee and liqueur in a small bowl. Lightly dip the ladyfingers (top and bottom) and arrange in an even layer on top of the cheesecake, tearing some to fit.
- 8Beat the mascarpone and whipped topping together until smooth, spread over the ladyfingers, and dust with cocoa powder. Return to the freezer for about 30 minutes to set.
- 9Cut with a sharp, straight-edged knife, wiping the blade between cuts. Store in the refrigerator for up to 7 days, or in the freezer for 1 month.
Love this recipe? You'll love All I Want Is Cheesecake Cookbook
Over 75 New York–style cheesecake recipes, from classic flavors to fun, happy-hour-inspired twists. Beginner-friendly and dangerously easy to fall in love with.
