A rich and creamy dessert that combines cheesecake with the delightful flavors of traditional tiramisu.
Baked Tiramisu Cheesecake
If you’re looking to impress your guests with a dessert that has both flair and flavor, look no further than this Baked Tiramisu Cheesecake. Combining the rich, creamy texture of cheesecake with the delightful coffee and cocoa notes of traditional tiramisu, this dessert is a true crowd-pleaser. It’s perfect for special occasions such as birthdays, anniversaries, or family gatherings, but simple enough to whip up for a sweet weeknight treat. Your friends and family will be raving about this unique twist on a classic!
The combination of ingredients creates a heavenly experience: the crunchy chocolate cookie crust, the sumptuous layers of creamy mascarpone, and the delicate coffee-soaked ladyfingers come together to create a dish that’s as luxurious in taste as it is in appearance. After just one slice, your loved ones will understand why this recipe is bound to become a favorite in your dessert repertoire.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup mascarpone cheese
- 1 cup brewed coffee, cooled
- 1 tablespoon coffee liqueur (optional)
- 12 ladyfingers
- Cocoa powder for dusting
The key ingredients ready to create a delicious Tiramisu Cheesecake.
Directions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a medium bowl, combine chocolate cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form a crust.
- In a large bowl, beat together the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the eggs one at a time to the cream cheese mixture, mixing well after each addition to ensure a silky consistency.
- Stir in the mascarpone cheese until well combined for that rich, creamy texture.
- In a shallow dish, mix the brewed coffee and coffee liqueur. Briefly dip each ladyfinger into the coffee mixture and layer them over the crust in the pan.
- Carefully pour the cheesecake batter over the ladyfingers, smoothing the top with a spatula.
- Bake in the preheated oven for 55-60 minutes or until the center is set but slightly jiggly.
- Allow the cheesecake to cool in the pan for at least an hour before refrigerating for at least 4 hours or overnight.
- Before serving, dust the top with cocoa powder for an elegant finish.
Tips & Variations
- Ingredient substitutions: If you don’t have chocolate cookie crumbs, you can use graham cracker crumbs or digestive biscuits for the crust. For a non-alcoholic version, simply omit the coffee liqueur.
- Optional variations: Consider adding a layer of chocolate ganache on top before dusting with cocoa powder for an extra indulgent treat or folding in some chopped dark chocolate into the cheesecake batter.
- Storage or reheating tips: Store any leftovers in the refrigerator covered with plastic wrap. This cheesecake is best enjoyed cold, so there’s no need to reheat!
Recipe Information
- Prep time: 30 minutes
- Cook time: 55-60 minutes
- Total time: 4 hours 30 minutes (including cooling and chilling)
- Servings: 12
- Difficulty level: Moderate
Image description for alt-text: A deliciously baked Tiramisu Cheesecake ready to be served.
Baked Tiramisu Cheesecake
A rich and creamy dessert that combines cheesecake with the delightful flavors of traditional tiramisu.
Ingredients
Crust
- 1.5 cups 1 1/2 cups chocolate cookie crumbs Alternative: graham cracker crumbs or digestive biscuits
- 0.5 cups 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 ounces 16 ounces cream cheese, softened
- 1 cups 1 cup granulated sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 3 large 3 large eggs
- 1 cups 1 cup mascarpone cheese
Tiramisu Layers
- 1 cups 1 cup brewed coffee, cooled
- 1 tablespoon 1 tablespoon coffee liqueur Optional
- 12 pieces 12 ladyfingers
Finishing Touch
- Cocoa powder for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a medium bowl, combine chocolate cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form a crust.
Cheesecake Filling
- In a large bowl, beat together the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the eggs one at a time to the cream cheese mixture, mixing well after each addition to ensure a silky consistency.
- Stir in the mascarpone cheese until well combined for that rich, creamy texture.
Assembly
- In a shallow dish, mix the brewed coffee and coffee liqueur. Briefly dip each ladyfinger into the coffee mixture and layer them over the crust in the pan.
- Carefully pour the cheesecake batter over the ladyfingers, smoothing the top with a spatula.
Baking
- Bake in the preheated oven for 55-60 minutes or until the center is set but slightly jiggly.
- Allow the cheesecake to cool in the pan for at least an hour before refrigerating for at least 4 hours or overnight.
- Before serving, dust the top with cocoa powder for an elegant finish.
Notes
Ingredient substitutions: If you don’t have chocolate cookie crumbs, you can use graham cracker crumbs or digestive biscuits for the crust. For a non-alcoholic version, simply omit the coffee liqueur. Optional variations: Consider adding a layer of chocolate ganache on top before dusting with cocoa powder for an extra indulgent treat or folding in some chopped dark chocolate into the cheesecake batter. Storage: Store leftovers in the refrigerator covered with plastic wrap. Best enjoyed cold.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 40gProtein: 6gFat: 25gSaturated Fat: 15gSodium: 250mgFiber: 1gSugar: 25g
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