Easy Tiramisu Cheesecake

Indulge in the best of both worlds with this delightful Tiramisu Cheesecake from @bake.cook.repeat. Creamy, rich cheesecake meets the classic flavors of tiramisu in every luscious bite. Featuring a crunchy graham cracker crust, a smooth mascarpone and cream cheese filling, and a dusting of cocoa powder, this dessert is the ultimate treat for coffee and cheesecake lovers alike. Perfect for special occasions or whenever you want to impress your family and friends, our Tiramisu Cheesecake is sure to become a favorite. Give it a try and enjoy a slice of pure happiness!

Ingredients

For the cheesecake filling

24 ounces cream cheese (3 packages) softened at room temperature

8-ounce container of mascarpone softened at room temperature

1 cup powdered sugar

1 ½ cups heavy cream

6 tablespoons DeLallo Espresso Powder

1 ½ cups hot water

For the crust

2 packages graham crackers, finely crushed

½ cup melted butter

2 tablespoons cocoa powder

1 teaspoon DeLallo Espresso Powder

For the toppings

1 cup heavy whipping cream

¼ cup powdered sugar

1 teaspoon vanilla extract

For the layers

2 packages DeLallo Ladyfingers

1 cup hot water

1 teaspoon DeLallo Espresso Powder

1 teaspoon rum extract

Cocoa powder for dusting

Directions

Combine 1 tablespoon Espresso Powder and rum with 1 cup of hot water. Pour into a shallow bowl and set aside to cool. Reserve 3 tablespoons aside for the filling.

Prepare an 8” springform pan lined with parchment paper and set aside.

In a food processor or blender, add graham crackers and pulse until fine. Add graham crackers to a medium bowl with melted butter, cocoa powder and espresso powder.

Mix until fully combined. Pour the crust into the prepared springform pan and press the bottom and edges with your hands or a small cup so its well packed tightly.

Use an electric hand mixer to whip together cream cheese and mascarpone for 1-2 minutes on high speed until combined and smooth. Add vanilla extract and powdered sugar and whip on medium/high speed until smooth. Add heavy cream and coffee and whisk for 1 minute until it can hold a stiff peak. Do not over whip.

Combine 3 tablespoons Espresso Powder with 1 ½ cups of hot water. Pour into a shallow bowl and set aside to cool. Add half of the cheesecake filling into springform pan and use an offset spatula to even out the top. Dip the ladyfingers into the coffee on each side. Arrange the dipped ladyfingers in a straight layer. Then, add the reso of the cheesecake filling and use an offset spatula to flatten the top. Dust with cocoa powder.

Refrigerate for at least 8 hours but for best results, chill overnight.

Once ready to serve, whip together 1 cup heavy cream, ¼ cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Add it to the top of the cheesecake and dust with cocoa powder.

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