Decadent Tiramisu Cheesecake made with espresso-soaked layers, mascarpone-style cheesecake filling, and a cocoa-dusted finish. This elegant dessert combines classic tiramisu flavors with rich baked cheesecake—perfect for holidays and dinner parties.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 40 minsCook Time 1 hr 10 minsTotal Time 1 hr 50 minsEspresso Cookie Crust
1 ½ cups chocolate cookie crumbs (Oreos, filling removed)
1 tbsp granulated sugar
6 tbsp unsalted butter, melted
1 tsp instant espresso powder
Tiramisu Cheesecake Filling
24 oz full-fat cream cheese, room temperature
8 oz mascarpone cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 tbsp instant espresso powder
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Espresso Soak
½ cup strong brewed espresso or coffee, cooled
1 tbsp coffee liqueur (optional)
Topping
Unsweetened cocoa powder, for dusting
Whipped cream (optional)
Chocolate curls (optional)
Prepare the Pan
Make the Crust
2
Mix cookie crumbs, sugar, espresso powder, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Filling
3
Beat cream cheese and mascarpone on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in espresso powder, vanilla, sour cream, and heavy cream.
Add eggs one at a time , mixing just until incorporated.
Assemble
4
Pour half of the filling over the crust.
Brush lightly with espresso soak.
Add remaining filling and smooth the top.
Bake (Water Bath)
5
Place pan into a roasting pan and pour hot water halfway up the sides.
Bake for 70 minutes , until edges are set and center slightly jiggles.
Cool Gradually
6
Turn oven off, crack door open, and let cheesecake cool inside oven for 1 hour .
Remove from water bath, cool completely, then refrigerate at least 4 hours or overnight.
Finish & Serve
Pairing Suggestions
Ingredients Espresso Cookie Crust
1 ½ cups chocolate cookie crumbs (Oreos, filling removed)
1 tbsp granulated sugar
6 tbsp unsalted butter, melted
1 tsp instant espresso powder
Tiramisu Cheesecake Filling
24 oz full-fat cream cheese, room temperature
8 oz mascarpone cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 tbsp instant espresso powder
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Espresso Soak
½ cup strong brewed espresso or coffee, cooled
1 tbsp coffee liqueur (optional)
Topping
Unsweetened cocoa powder, for dusting
Whipped cream (optional)
Chocolate curls (optional)
Directions Prepare the Pan
Make the Crust
2
Mix cookie crumbs, sugar, espresso powder, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Filling
3
Beat cream cheese and mascarpone on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in espresso powder, vanilla, sour cream, and heavy cream.
Add eggs one at a time , mixing just until incorporated.
Assemble
4
Pour half of the filling over the crust.
Brush lightly with espresso soak.
Add remaining filling and smooth the top.
Bake (Water Bath)
5
Place pan into a roasting pan and pour hot water halfway up the sides.
Bake for 70 minutes , until edges are set and center slightly jiggles.
Cool Gradually
6
Turn oven off, crack door open, and let cheesecake cool inside oven for 1 hour .
Remove from water bath, cool completely, then refrigerate at least 4 hours or overnight.
Finish & Serve
Pairing Suggestions
