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Tiramisu Cheesecake

Rated as 4.55 out of 5 Stars

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

5 h servings 528
Original recipe yields 12 servings (1 8-inch cheesecake)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of the 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-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 just until smooth. Pour batter over crust in the springform pan.
  4. Place pan on middle rack of oven. Bake until just set, 40 to 45 minutes. 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, about 30 minutes. Refrigerate for at least 3 hours, or overnight.
  5. Grate semisweet chocolate over the top right before serving.

Footnotes

  • Cook's Note:
  • If the cheesecake batter is too thick in step 3, add a little cream.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 528 calories; 36.2 40.2 10.1 188 256 Full nutrition

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Reviews

Read all reviews 267
  1. 333 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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...

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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...

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...

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 ...

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...