Chocolate Chip Tiramisu Cheesecake

Lynnsrecipes's picture

Jan. 19, 2012

A combination of two great desserts, Tiramisu and Cheesecake. This is a great recipe for any holiday dessert or any time of the year. This recipe came from Rachael Ray's Magazine a few years ago.


For crust
Ladyfingers 7 Ounce , ground (Italian style)
Unsalted butter 6 Tablespoon
Espresso 1 Tablespoon
For filling
Cream cheese 24 Ounce
Mascarpone cheese 1 Cup (16 tbs)
Granulated sugar 1 Cup (16 tbs)
Vanilla extract 1 Teaspoon
Salt 1/4 Teaspoon
Egg 3
Mini chocolate chips 1/2 Cup (8 tbs)
For decoration
Mini chocolate chips 3/4 Cup (12 tbs)



1. Preheat the oven to 350F.

2. Cover the outside of a 9-inch springform pan with foil and spray the pan with cooking spray.


3. Using a food processor, grind the ladyfingers, add butter and espresso, pulse for another few seconds.

4. Transfer the mixture to the prepared pan and press well in the bottom using clean hands. Place the pan inside oven to bake at 350F for 8 to 10 minutes. Allow to cool.

5. Lower the oven temperature to 325F.

6. Using an electric mixer, beat the cream cheese on high speed for about 2 minutes until it turns fluffy. Slowly beat in the sugar at high speed until incorporated. Add mascarpone, vanilla and salt.

7. Add the eggs, one at a time, beat after each addition. Stir in the chocolate chips( 1/2 cup).

8. Set the springform pan in the roasting pan. Pour the prepared mixture into the baked crust, place the roasting pan in the oven.

9. Pour enough boiling water into the roasting pan to reach halfway up the sides of the springform pan.

10. Bake at 325F for about 1 hour. Allow to cool in the water bath for 15 minutes, transfer to a rack and allow to cool completely. Refrigerate for 6 hours or up to 2 days.


11. In a small heatproof bowl, melt chocolate chips (3/4 cup) in the microwave at low, stirring until smooth.

12. Pour the melted chocolate to a plastic bag, snip a hole in the corner of the bag and drizzle the chocolate over the cake.

13. Use a hot, wet knife to slice the cheesecake. Keep refrigerated.


14. Served chilled.

Recipe Summary

Difficulty Level: Medium
Cook Time: 70 Minutes
Ready In: 70 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 492Calories from Fat 339

 % Daily Value*

Total Fat 39 g60%

Saturated Fat 20 g100%

Trans Fat 0 g


Sodium 298 mg12.42%

Total Carbohydrates 32 g10.7%

Dietary Fiber %

Sugars 25 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet