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.
Preheat oven to 325°F (163°C).
Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil.
Mix cookie crumbs, sugar, espresso powder, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes, then cool slightly.
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.
Pour half of the filling over the crust.
Brush lightly with espresso soak.
Add remaining filling and smooth the top.
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.
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.
Dust generously with cocoa powder before serving.
Garnish with whipped cream or chocolate curls if desired.
Toppings
Cocoa powder or shaved dark chocolate
Espresso whipped cream
Chocolate-covered espresso beans
Beverages
Espresso or cappuccino
Coffee liqueur or amaretto
Vin Santo or Marsala wine
12 servings