Tiramisu Cheesecake

This tiramisu cheesecake is packed with espresso. It has an Oreo and ladyfinger crust filled with a brown sugar espresso cheesecake. On top are ladyfingers soaked in espresso and piped whipped cream cheese. This tastes like a non-alcoholic tiramisu in cheesecake form! If you love espresso, you will love this.

This tiramisu cheesecake is perfect if you love espresso! The cheesecake has a strong espresso flavor. The ladyfingers are soaked in espresso.

If you are looking more cheesecake recipes, try Ultimate Triple Chocolate Cheesecake, Cinnamon Roll Cheesecake, and No Bake Chocolate Cheesecake.

Why You Will Love This

• Oreo and ladyfinger crust- The crust has both blended to get it the perfect chocolate crust.
• Tiramisu dessert- This recipe is perfect if you love both tiramisu and cheesecake. It is best f both worlds!
• Espresso creamy cheesecake- The cheesecake is baked with espresso. It still has a strong flavor even when baked!
• Ladyfinger topping- On top of the baked cheesecake are ladyfingers soaked in espresso. Just like a tiramisu!
• Whipped cream cheese- Tiramisu always has a whipped cream in it. So, this is topped with a whipped cream cheese that goes perfect with the cheesecake!

Ingredient Notes

• Dairy ingredients- Pull those out 2 hours before baking.
• Oreos- Use regular Oreos and not double stuff. Double stuff Oreos will have too much moisture for the crust.
• Ladyfingers- The ones I used, I got already made from the grocery store.
• Cream cheese- Use full fat cream cheese.
• Brown sugar- I used light brown sugar.
• Sour cream- Use full fat sour cream. You can also use greek yogurt.
• Espresso- Use a high quality espresso.

Step By Step Instructions

Here is how to make and bake this cheesecake.

STEP 1: Oreo and ladyfinger crust. Use a food processor to blend the Oreos and ladyfingers into fine crumbs. Then, add extra espresso powder and melted butter and mix in a medium bowl.

Next, bake the crust for 10 minutes. Baking the crust before adding the batter, prevents a soggy crust.

STEP 2: Beat cream cheese and brown sugar. Beat these on high until fluffy and soft.

This recipe is best made using a stand mixer. However, you can use a hand mixer.

STEP 3: Mix in the wet ingredients. Next, add in sour cream, vanilla extract, espresso, and heavy cream. Make sure to scrap the sides of the bowl with a rubber spatula.

STEP 4: Add in the eggs. Now, add the eggs in one a time on low speed. The goal is to mix as little air into the cheesecake batter as possible.

STEP 5: Bake the cheesecake. Bake the cheesecake for 65-75 minutes. Use a water bath. See below.

STEP 6: Chill. Chill the cheesecake overnight for best results. It needs at least 6 hours of chill time.

STEP 7: Ladyfingers. Next, lightly soak the ladyfingers in espresso in a large bowl and place on top of the cheesecake layer in a single layer. Make sure they aren't too soggy.

STEP 8: Whipped cream cheese. Mix the cream cheese, powdered sugar and vanilla. Beat the heavy whipping cream on high until stiff peaks form.

Fold the whipped cream into the cream cheese mixture. Be very gentle to not knock any air out.

STEP 9: Decorate the cheesecake. Pipe the whipped cream cheese on top of the ladyfingers. I used this tip. Top with a dusting of cocoa powder.

Expert Baking Tips

To prevent cracks in the cheesecake:

• Beat the cream cheese and sugar on high. If there any lumps in the batter, it can cause cracks.
• Add the eggs in on low. The goal is as little as air as possible here. This prevents air bubbles that can cause the cheesecake to rise and collapse rapidly while baking.
• Use a water bath. See below. A water bath provides a moist environment for the cheesecake to bake. A dry cheesecake can cause cracks.
• Don't over bake. There should be a slight jiggle in the middle and the edges will be set.
• Let the cheesecake rest. Letting the cheesecake sit in the hot oven for 30 minutes to slowly cool will prevent cracks. Prop the oven door with the oven off. Then, let it cool completely on a wire rack.

Water Bath

I have 2 different water bath techniques for you. No matter which on you use, you need a large roasting pan and hot steaming water.

1. The first method is my favorite. Take the spring form pan and place a 10 inch cake pan in. The cake pan will protect the cheesecake from any water coming in. Place the cake pan inside the roasting pan. Pour hot water into the roasting pan about halfway up the cake pan.
2. Wrap the spring form pan with aluminum foil twice very tightly. It needs to be tight, to prevent water from coming in. Then, place spring form pan inside the roasting and fill halfway with hot water. I prefer the first method because sometimes water creeps inside the foil and it isn't air tight.

How To Easily Remove Cheesecake From Pan

First, spray the 9 inch springform pan with baking non-stick spray. Place a 9 inch parchment paper circle on the bottom of the pan. Then, spray the pan again with the baking spray.

After the cheesecake is done chilling, pop the ring off the cheesecake. Tilt the cheesecake on its side to take off the bottom part of the pan and remove the parchment circle. It should come right off.

FAQ

Storing and Freezing

Store this tiramisu cheesecake in the fridge in an airtight container. Store up to 5 days.

Freezing

The tiramisu cheesecake can be frozen before it is decorated. Wrap in cling wrap and freeze for 30 days.

To thaw, take the cheesecake and put it in the fridge. Let it thaw for 1-2 days.

You can also place on the counter at room temperature, let it thaw for 1-2 hours.

Other Cheesecake Recipes To Try

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