Tiramisu Cheesecake

Tiramisu Cheesecake


"Tiramisu-flavored cheesecake combines the flavors and richness of tiramisu and NY Cheesecake. Just before serving, grate some semisweet chocolate on the top."


5 h servings 527 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 36.2 g
  • 56%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 188 mg
  • 63%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of oven.
  2. Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8- or 9-inch springform pan.
  3. In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee liqueur, and mix. Add the eggs and the flour; mix SLOWLY until just smooth. The consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream. Do not overmix at this point. Pour batter into crust.
  4. Place pan on middle rack of oven. Bake for 40 to 45 minutes, or until just set. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight. Right before serving, grate the semi-sweet chocolate overtop.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 300 Ratings


Thought this might help some cut the cost of this cake. mascarpone = mascherpone = Italian cream cheese Pronunciation: mas-car-POH-nay Notes: A key ingredient in tiramisu and zabaglion...

I served this for Christmas dinner and it was a big hit. The recipe did need more Kaluha as previously mentioned so I used 3 Tbs. in the crust, 6 Tbs. in the cheese mixture. I would use even mor...

A 5-star recipe with a couple of changes: 4 T. coffee liqr in the crust, and 4 T. coffee liqr plus 8 T. Starbucks espresso in the filling gives the cheesecake a perfect coffee flavor! Coarsely c...

This was my first cheesecake, and I made it for my mom's birthday. I baked it for 45 minutes, then let it sit in the open oven for 20 minutes as directed. I then took it out and let it cool fo...

I made this cheesecake for Christmas and it was a huge hit. I increased the coffee liquer to 8 TBS. (4 in the crust and 4 in the filling.) When the cake was cooled I dusted it with cocoa and gar...

We made this recipe for my son's traditional "birthday cheesecake". I followed the suggestion of other reviewers, by increasing the liquor. One thing we found, was that the cheesecake needs a ...

This cheesecake was ok. I don't usually use flour in my cheesecakes (I've made and sold a lot) but tried it for this recipe. I think it gave it slightly thick texture instead of smooth and mel...

Oh yum. Like others, I doubled the Kahlua that I put in the crust and the cheesecake itself. I ran out of ladyfingers and used vanilla wafers. I hate to say it but there wasn't much of a differe...

Amazing Cheesecake! I made this for a dinner party and even my lactose intollerant friend couldn't help but ask for seconds, and thirds! The only thing I did different was use espresso instead...