Tiramisu Cheesecake

5 from 19 votes

This tiramisu cheesecake is for all the espresso lovers! It has an Oreo and ladyfinger crust with a creamy brown sugar espresso cheesecake. It is topped with espresso soaked ladyfingers and whipped cream cheese.

Prep Time1

Cook Time1 20

Chilling Time6

Total Time7 21

Servings: slices

Calories: 599kcal

Author: Stephanie Rutherford

Ingredients

The Crust

14 Oreos crushed into fine crumbs
12 Ladyfingers crushed into fine crumbs
1 teaspoon Espresso powder
½ cup Unsalted butter melted

Espresso Cheesecake

32 oz Cream cheese room temperature
1 cup Brown sugar packed light or dark
2 teaspoon Pure vanilla extract
½ cup Sour cream room temperature
⅓ cup Prepared Espresso room temperature
⅛ cup Heavy cream room temperature
4 Large eggs room temperature

Whipped Cream Cheese

1 cup Prepared espresso
9 Ladyfingers
8 oz Cream cheese room temperature
1 ½ cups Powdered sugar sifted
1 teaspoon Pure vanilla extract
1 cup Heavy cream cold
¼ cup Cocoa powder for dusting

US Customary - Metric

Instructions

The Crust

Crush Oreos and lady fingers in a food processor until fine crumbs. In a small bowl, combine Oreo crumbs, lady finger crumbs, espresso powder, and melted butter.
14 Oreos, 12 Ladyfingers, 1 teaspoon Espresso powder, ½ cup Unsalted butter
Preheat oven to 325F. Spray a 9 inch spring form with non-stick spray. Place a 9 inch parchment circle on the bottom and spray again. Place crumbs in the bottom and up half the sides of the pan using your hands. Then, use a ¼ cup measuring cup to compact the crust.
Bake crust for 10 minutes.

Espresso Cheesecake

Once crust starts cooling, start cheesecake mixture. Using a mixer, beat cream cheese for 1 minute until light and fluffy. Beat in the brown sugar for another 1 minute. Scrape the bowl.
32 oz Cream cheese, 1 cup Brown sugar
Mix in vanilla, heavy cream, sour cream, and espresso. Scrape the bowl. Mix in eggs one at a time on low.
2 teaspoon Pure vanilla extract, ½ cup Sour cream, ⅓ cup Prepared Espresso, ⅛ cup Heavy cream, 4 Large eggs
Pour cheesecake batter into pan. Prepare a water bath.
Water Bath Options:
1. Place springform pan in a 10 inch cake pan. Place cake pan in a roasting pan. Fill the roasting pan up half way up the cake pan with hot steaming water.
2. Wrap springform pan in foil tightly twice. Place pan in the roasting pan. Fill half way up with hot steaming water.
Bake cheesecake for 65-75 minutes. The cheesecake is done baking when the edges are set and the middle has a slight jiggle. If it is too jiggly, then bake for another 5 minutes and check again.
Turn off the oven, crack open the door and let the cheesecake slowly cool for 30 minutes. Take cheesecake out of the oven and place on a wire rack. Let it cool completely before covering and chilling in the fridge for 6 hours over night.

Whipped Cream Cheese

Using a mixer with a paddle attachment, beat cream cheese for 1 minute until light and fluffy. Scrape the bowl. Add in vanilla and sifted powdered sugar. Mix on low until combined, turn to high and mix until smooth.
8 oz Cream cheese, 1 ½ cups Powdered sugar, 1 teaspoon Pure vanilla extract
Place metal bowl and whisk attachment in the freezer for 10 minutes. Then, pour heavy cream in the cold bowl and beat on high until stiff peaks form. Pour whipped cream into the cream cheese mixture. Use a rubber spatula to fold in the whipped cream. Fold gently until cream cheese is mixed in.
1 cup Heavy cream
Take the spring form pan and take the parchment paper off the crust. Soak the ladyfingers in espresso and place on top of the cheesecake. Pipe whipped cream cheese on top of the ladyfingers. Use a mesh strainer to drizzle cocoa powder on top. Keep cheesecake in the fridge until serving.
1 cup Prepared espresso, 9 Ladyfingers, ¼ cup Cocoa powder

Nutrition