Description

Decadent Italian Tiramisu Cheesecake beautifully combines the creamy richness of classic American cheesecake with the bold, aromatic flavors of traditional Italian tiramisu. Featuring a buttery graham cracker crust and a luscious filling of cream cheese and mascarpone, infused with espresso and coffee liqueur, this dessert is finished with whipped cream and a dusting of cocoa powder for an indulgent, elegant finish. Perfect for special occasions or intimate gatherings, this recipe balances texture and flavor through careful preparation and baking techniques including a water bath to ensure a smooth, crack-free custard.

Ingredients

Scale

Crust

200 g (about 2 cups) graham cracker crumbs (substitute with crushed digestive biscuits or ladyfingers for closer tiramisu flavor)
100 g (7 tbsp) unsalted butter, melted (can substitute coconut oil for lighter crust)

Filling

680 g (24 oz) full-fat cream cheese, room temperature (Neufchâtel for lower fat option)
225 g (8 oz) mascarpone cheese (substitute with whipped cream cheese if unavailable)
200 g (1 cup) granulated sugar
4 large eggs, room temperature
120 ml (½ cup) strong brewed espresso (or instant espresso powder dissolved in hot water)
2 tbsp Kahlua or coffee liqueur (optional)
1 tsp vanilla extract (optional almond extract for added depth)

Topping

240 ml (1 cup) heavy cream
60 g (½ cup) powdered sugar
2 tbsp unsweetened cocoa powder (high-quality Dutch-processed)
10–12 ladyfingers (optional, for layering)

Instructions

Preparing the Crust: Mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of a 9-inch springform pan using a flat-bottomed glass. Chill the crust while preparing the filling to set it properly without overpacking, which leads to a hard crust after baking.
Making the Filling: In a large bowl, beat the cream cheese and mascarpone until creamy, scraping the sides frequently to avoid lumps. Gradually add granulated sugar and continue to whisk until smooth and slightly thickened. Incorporate the eggs one at a time, mixing just until incorporated to prevent adding excess air that causes cracks. Stir in the brewed espresso, vanilla extract, and coffee liqueur, ensuring the batter is thick yet pourable. If too loose, chill for 10 minutes to firm.
Baking: Pour the filling into the prepared crust. Place the springform pan inside a larger roasting pan and fill the outer pan halfway with hot water to create a bain-marie. Bake at 160°C (325°F) for 60 to 70 minutes until the edges are set and the center jiggles slightly when moved. Once baking is complete, turn off the oven, crack the door open, and allow the cheesecake to rest inside for 1 hour to prevent cracking.
Cooling and Topping: Remove from oven and allow to cool completely to room temperature before refrigerating for at least 6 hours, ideally overnight, to fully set. Whip heavy cream with powdered sugar until soft peaks form. Spread the whipped cream evenly over the chilled cheesecake. Dust the top generously with cocoa powder using a fine-mesh sieve. Arrange ladyfingers around the edges if desired for a more authentic tiramisu texture. Optionally drizzle espresso syrup over whipped cream for a dramatic visual effect.
Serving: Serve chilled slices on cold plates to maintain structure. Garnish with chocolate curls or a dusting of espresso powder for an enhanced presentation. Pair with espresso, Vin Santo, sweet Marsala, or nitro cold brew coffee for a perfect flavor match.

Notes

Use room temperature cream cheese and eggs for a smooth batter without lumps.
Do not overpack the crust to avoid a rock-hard base.
The water bath is crucial to prevent cracking by moderating oven temperature.
Allow the cheesecake to cool gradually in the oven with the door ajar to avoid sudden temperature changes.
Refrigerate for at least 6 hours to develop flavors and ensure proper texture; overnight is best.
Omitting alcohol is safe for children—replace liqueur with extra espresso or chocolate syrup.
For gluten-free version, substitute crust with almond flour or gluten-free cookie crumbs.
Vegan adaptations can be done using dairy-free cream cheese and coconut cream but texture will be lighter.

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American

Keywords: tiramisu cheesecake, Italian cheesecake, tiramisu dessert, mascarpone cheesecake, coffee cheesecake, layered dessert, creamy cheesecake