Tiramisu Cheesecake Recipe (video)
Tiramisu and cheesecake is a match made in heaven! This tiramisu cheesecake has all the flavors of the iconic Italian dessert in cake form! This cheesecake is made with mascarpone cheese, Amaretto liqueur and coffee and tastes like a slice of heaven! Garnish the top with a dusting of cocoa powder and tiramisu whipped cream for a fancy finish. This recipe yields the fluffiest cheesecake ever! It’s the perfect dessert for a special occasion!
Watch My Video!
Watch my video recipe for step-by-step instructions and extra tips and tricks! Want to receive new recipe emails in your inbox? Make sure to subscribe to my YouTube channel and turn on notifications!
Tiramisu – The Best Dessert!
Tiramisu has a special place in my heart, and I’m sure that’s true for many of you. It’s one of those desserts that never gets old, no matter how much you’ve had. There’s something about that sweet cream and coffee and marsala flavor of the dessert that just captures your taste buds. And that’s what I was going for with this Tiramisu cheesecake – the creaminess and flavors are all here! This cheesecake is very light and fluffy thanks to the combination of cream cheese and mascarpone!
The Secret to a Fluffy Tiramisu Cheesecake!
The secret to making a very fluffy cheesecake is whisking the cream cheese for the right amount of time. Make sure to soften the cheese at room temperature, then whisk for 7 to 8 minutes, scraping down the sides of your mixing bowl often to get a smooth mixture. Once the cheese is nice and smooth, then add the remaining ingredients. For an even fluffier cheesecake, consider replacing 8 ounces of the cream cheese with whole milk ricotta. Continue with the recipe as written and add the ricotta at the end along with the mascarpone cheese.
More Recipes!
Enjoy all things tiramisu? Check out my other recipes!
- Tiramisu Macarons – coffee flavors macarons with a coffee mascarpone filling!
- No-Bake Strawberry Tiramisu Cake – amazing fruity cake with a mascarpone filling and strawberries!
- Tiramisu Crepe Cake – stunning crepe cake with coffee crepes and a whipped cream filling!
- Tiramisu Parfait Cups – enjoy the iconic Italian dessert in these easy to make parfaits!
- Pumpkin Tiramisu – this easy pumpkin spice tiramisu is so perfect for fall and Thanksgiving!
Enjoyed this recipe? Share it to Pinterest!
Supplies/Tools
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- I love this tall spring form pan for cakes and cheesecakes.
- This set of jumbo cake decorating tips includes all my favorites.
- My classic CuisinArt food processor is the best – simple and powerful.
- And my classic KitchenAid stand mixer is a must for every kitchen.
The Best Tiramisu Cheesecake Recipe (video)
Ingredients
- 1 1/2 cups graham cracker crumbs, about 10 crackers
- 1/4 cup melted butter
- 32 ounces cream cheese, softened at room temperature
- 1 cup white granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup Amaretto liqueur
- 1/4 cup strong coffee
- 8 ounces mascarpone cheese, softened at room temperature
For Whipped Cream:
- 1 cup heavy cream; very cold
- 1/3 cup white granulated sugar
- 1 tablespoon Amaretto
- 1 tablespoon coffee
- cocoa powder, for garnish
Instructions
- Preheat oven to 315F. Wrap a 9-inch spring form pan with wide foil; double wrap to ensure that no water seeps through!
- Prepare the crust. Place the graham crackers into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until crumbs are coated. Transfer the crumbs into the prepared spring form pan and use the back of a large spoon or spatula to press the crumbs firmly into the bottom of the pan, creating a firm crust; set aside.
- Prepare the filling. Place the softened cream cheese into a mixer bowl and whisk on medium speed for 8 to 10 minutes until cream cheese is light and fluffy. Scrape down the sides of the mixing bowl often to ensure all of the cream cheese is whisked. Add the sugar, eggs and sour cream and whisk for another 5 minutes. Add the Amaretto, coffee and mascrapone and whisk for a few more minutes.
- Pour the filling over the prepared crust and smooth the top over with a spatula. Place the cheesecake pan into a deep baking dish/sheet. Fill the sheet half way with water, then place onto middle oven rack. Fill the sheet to the top. Bake the cheesecake in preheated oven for 1 hour and 45 minutes to 2 hours. The edge should be set and center still wobbly. Turn oven off and open the oven door a few inches; allow the cheesecake to set undisturbed for 1 hour.
- Take the cheesecake out of the oven and allow it cool for a few hours on the counter top. Then transfer the cheesecake into the refrigerator and allow it to set overnight.
- Prepare the whipped cream when ready to serve the cake. Whisk the cream and sugar until stiff peaks form. Add the coffee and Amaretto and whisk for 30 seconds. Transfer the whipped cream into a pastry bag or simply spoon onto each serving.
- Release the spring form and transfer the cheesecake onto a cake platter. Dust the top with cocoa powder and serve.
Hi Tatyana, I only have rum, would it work or not a good idea? Thanks!
I think rum will also work! 🙂 The amaretto has a little flavor of almond but you can add about 1/2 teaspoon for the same flavor
Hi
If I didn’t want to add any alcohol what would you recommend I use as a replacement
You can replace the alcohol with Amaretto extract or about 1/4 teaspoon of almond extract.
Can I use Kahlua?
Yes, Kahlua will work, too! 🙂
Hi! What would the kahlua replace? TY!
Hi! You can use Kahlua in place of the Amaretto liqueur 🙂
how tall is your cheesecake pan? I need to buy one
About 3 1/2 inches tall 🙂
I couldn’t find a 3.5 size one. But I did find a 3″. Another question, I accidently bought a 16 ounce of Mascarpone cheese. Could I use up the whole thing and just take out one of the 8 ounce of cream cheese. So pretty much 3 of the 8 ounces of cream cheese and the whole 16 oz of mascarpone cheese. Do you think it will make it taste way different?
A 3-inch will also work just fine. Yes, use all the mascarpone cheese, it will taste great! 🙂 Just replace it with one of the cream cheese packages
So I made this last week and only used 8 oz of mascarpone cheese. It was my 1st time making a cheesecake, it tasted great and looked perfect! Now I’m itching to make more cheesecakes!
Wonderful! So glad you enjoyed the recipe – try the Triple Coffee/Chocolate Cheesecake next; one of my favorites! 🙂
I’m thinking of making it again but don’t have mascarpone cheese. Do you think I could just substitute a cream cheese block for it? Do you think there will be a major taste in difference?
Yes, cream cheese will work great and the taste will be the same 🙂
I tried Tiramisu cake for the first time and it turned out fantastic!! Simple and very nice recipe 🙂 Thanks Tatyana for the wonderful recipe 🙂
Wonderful! I’m so glad you enjoyed it! 🙂
Just wondering what coffee did you use for the cheesecake.
I used regular coffee I made in my French press
Tatyana l have convection oven do you think my bake time would be shorter or about the same?I am doing this tiramisu cheesecake as a suprise for Mother’s Day this why I want it perfect.?
Hi! You’ll just need to reduce the oven temp by 25F, from 315F to 290F. Otherwise, I think the timing would be the same 🙂
Hi Tatyana, I made your tiramisu cheesecake for mother’s day but I noticed that my batter seemed way runnier than yours in the video. Did I maybe leave the cream cheese out to long so that it softened too much? Did I under mix maybe? I’m so nervous that it won’t turn out. It’s currently baking. When you were pouring the batter into the pan I could see that it was fluffy and you had to push it out with the spatula. Mine just poured out and seemed liquidy:( I don’t know what I did wrong!
Oh, no! I hope the recipe still turned out well for you! I’m not sure what could have gone wrong, maybe the cream cheese was too soft?
Hi Tatyana, see that I do mot want to use the liquor for the cheesecake because kids will be eating it. Do you know if the alcohol bakes out? Or should I substitute it with 1/4 cup amaretto extract? Or would it be a less amount of extract? And if so what would I use to make up the missing measurement? Like put more coffe or something?
Hi! That’s a great question! The amaretto will bake off during the baking process. If you still don’t want to use it, add 2 tsp of almond extract and substitute with cream or coffee. Enjoy! 🙂
Hi Tatyana, the recipe has a total of 1/2 cup liquid i.e 1/4 cup of each coffee and amaretto. i would like to use kahlu in place of amaretto. do i use 1/4cup of kahlua and 1/4 of strong coffee? will add almond extract to compensate for the almond flavor.
Hi Irene! Yes, that would taste amazing, too! You can add 1/2 tsp of almond extract for the almond flavor. Enjoy!
Hello Tatyana!
I tired this recipe today but unfortunately, my cheesecake did not turn out good at all. I used a 9-inch springform but the cheesecake rose so much that a lot of the batter fell into the water bath and even after 2hours in the oven, the cheesecake was still liquid and appeared lumpy. I followed your recipe and did everything the same way. Would you know what I did wrong?
Thank you!
Hi! I’m so sorry that the recipe didn’t turn out for you! Usually, if the batter rises too quickly, that means the oven temperature is too high. It can also be from overmixing the batter once you add in the rest of the ingredients. To get a smooth cheesecake batter, I recommend beating the cream cheese by itself for up to 10 minutes before adding any other ingredients. This step is very important! If the cream cheese isn’t smooth and you’ve added the remaining ingredients, the batter will be lumpy and there’s not much you can do to make it smooth. Hope the next one turns out better. Let me know if I can help!
Hello Tatyana,
I tried the recipe again today and it turned out great!! I tired not over mixing the ingredients and it was perfect.
Thanks a lot for your recipe and your help!
Hi! I’m so glad to hear that you enjoyed the recipe!! You’re very welcome, it’s my pleasure! 🙂
Hi Tatyana,
Can I substitute cream cheese for farmer cheese?
Thank you!
Hi! I’ve never tried this with farmer’s cheese. Since the texture is so different from cream cheese, I’m not sure how it would turn out. Let me know if you give a try! 🙂
Thank you for such a quick response!! And will let you know if I’ll try doing it with farmer cheese. Thank you again:)
Good Morning Tatyana, I just realized that my 9″ pan is only 2.6″ deep. Should I change the portion? I also have a 10″ pan with the same depth,- can I use that one instead and if yes, should I change anything in the recipe?
Thank you!
Hi Lana! You can definitely use the 10-inch pan and no ingredient adjustments are needed. The cheesecake will be slightly thinner and will require about 15 minutes less baking time. Enjoy!
Thank you, you are very helpful!!!
My pleasure! Enjoy! 🙂
Tatyana, I made it last week for my husband’s birthday.
The cake is amazing!! Its beautiful and delicious. All my guests loved it and told me to keep making it for every occasion:)
Thank you so much for such a great recipe, video and for answering all my questions in a timely fashion!!
Hi Lana! I’m so happy to hear that this recipe was a hit with everyone for such a special occasion! Thank you for taking the time to leave a review!
My cheesecake didn’t look as pretty as the one in the picture, but it was still delicious!
As long as it was delicious!! 🙂 I’m glad you enjoyed the recipe! 🙂
I really enjoyed making this. I’m up SUPER EARLY to try and throw together a bday lunch/dinner. I’m using honey bourbon. I was wondering if I would be able to serve after refrigeration of 5 hours? I’m also making Bailey’s Strawberry trifle brownies w/ dark chocolate ganache. I’m really hoping this cheesecake turns out well…
Hi Aimee! I hope the cheesecake turned out well for you, and I hope it was enjoyed by all! The brownies sound amazing, too!