Creamy Tiramisu Cheesecake Recipe
Creamy Tiramisu Cheesecake Recipe photo by Taste of Home
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Creamy Tiramisu Cheesecake Recipe

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The Italian word "tiramisu" means "pick-me-up" and refers to a dessert of ladyfinger sponge cake dipped in coffee, embracing mascarpone cheese. Work that in with cream cheese and you have a guaranteed picker-upper that redefines a classic. —Mrs. Priscilla Gilbert, Indian Harbour Beach, Florida
TOTAL TIME: Prep: 30 min. Bake: 70 minutes + chilling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 70 minutes + chilling
MAKES: 12 servings


  • 1 tablespoon butter, melted
  • 1/3 cup chocolate graham cracker crumbs (about 2 whole crackers)
  • 2 tablespoons plus 2 teaspoons instant coffee granules
  • 1 tablespoon hot water
  • 1/3 cup strong brewed coffee
  • 1 teaspoon rum extract
  • 1 package (3 ounces) ladyfingers, split
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/3 cups sugar
  • 1/3 cup heavy whipping cream
  • 1/3 cup sour cream
  • 2 teaspoons vanilla extract
  • 4 eggs, lightly beaten
  • Baking cocoa

Nutritional Facts

1 slice: 470 calories, 33g fat (20g saturated fat), 185mg cholesterol, 340mg sodium, 34g carbohydrate (27g sugars, 0g fiber), 9g protein .


  1. Brush bottom of a 9-in. springform pan with butter; sprinkle evenly with cracker crumbs. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. Dissolve coffee granules in hot water; cool and set aside for filling. Combine brewed coffee and rum extract; brush over flat sides of split ladyfingers. Arrange ladyfingers, rounded sides out, along sides of prepared pan.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, sour cream, vanilla and dissolved coffee. Add eggs; beat on low speed just until combined. Pour into prepared pan. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
  4. Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
  5. Remove rim from pan. Just before serving, dust cheesecake with cocoa. Yield: 12 servings.
Originally published as Creamy Tiramisu Cheesecake in Taste of Home April/May 2012, p67

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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pamsterhamster 184700
Reviewed Aug. 21, 2014

"Very creamy. Served this for a birthday at work, everyone loved it."

amourdunmonstre 120215
Reviewed Nov. 4, 2012

"This was incredible, and all my coworkers who tried it confirmed it! They were cursing me for bringing it in. :)"

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