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Can't Decide Tiramisu Cheesecake

A combination of two favorites! I couldn't decide which to make so after some testing I came up with this cheesecake that will leave you feeling like you didn't miss out."


1 ½ cups graham cracker crumbs
1 tbsp cocoa powder
1 ½ tsp espresso (ground)
6 tbsp butter (melted)

36 oz. cream cheese (room temperature)
16 oz. mascarpone cheese (room temperature)
1 ¾ cups sugar
3 tbsp flour
¼ tsp salt
2 egg yolks
5 eggs
4 tbsp coffee liquor (Kahlua)
¾ cups sour cream, plus ¼ cup
3 tbsp espresso (ground)


Grease a 10" spring-form pan and preheat oven to 400 degrees
For the crust: Combine all ingredients and press into pan. Refrigerate until ready to use.
For the filling: Whip the cream cheese and 8 oz of the mascarpone cheese. Add the sugar and mix well. Add the flour and salt and mix until combined. Gradually add the eggs and beat until combined. Mix in 3 tbsp of the liquor. Mix in 3/4 cup of the sour cream. Reserve two cups of the batter.
In a small bowl dissolve the espresso with water. In another bowl whip the remaining mascarpone cheese until soft. Add 1/4 cup sour cream and reserved batter. Add the dissolved espresso and 1 tbsp of liquor.
Pour about 2" of the plain batter in the pan. Place large spoonfuls of the espresso batter on top. Continue alternating with two batters until finished. Swirl the batter.
Bake for 15 minutes at 400 degrees. Turn the oven down to 250 degrees and bake for an hour. Turn off the oven and let the cake sit for an hour. Refrigerate overnight. Un-mold cake and decorate with lady fingers.

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Nutritional Information
Per Serving

no nutrition information available

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