Creamy Tiramisu Cheesecake

“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

Creamy Tiramisu CheesecakeTaste of Home
Servings Prep Time Cook Time
12servings 30minutes 70minutes + chilling
Servings Prep Time
12servings 30minutes
Cook Time
70minutes + chilling
Portions: servings
Portions: servings
  1. Preheat oven to 325°. Brush bottom of a 9-in. springform pan with butter; sprinkle evenly with cracker crumbs. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) under and around pan.
  2. Dissolve coffee granules in hot water; cool and set aside. Combine brewed coffee and rum extract; brush over flat sides of split ladyfingers. Arrange ladyfingers, rounded sides out, along sides of prepared pan.
  3. Beat cream cheese and sugar until smooth. Beat in cream, sour cream, vanilla and reserved dissolved coffee. Add eggs; beat on low speed just until combined. Pour into prepared pan. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan.
  4. Bake until centre is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  5. Remove rim from pan. Just before serving, dust cheesecake with cocoa.
Recipe Notes

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