This tiramisu cheesecake will seriously knock you on your butt, and disappear really fast at gatherings. You MUST make sure your eggs and cream cheese are room temp! Cold cream cheese will not mix well and comes out lumpy. Let it sit out for at least 2 hours, even overnight is safe.
Ingredients
Crust
18 Oreos
8 lady fingers
1 teaspoon instant espresso powder
4 tablespoons butter, melted
Cheesecake Batter
40 oz. cream cheese, room temperature (5 blocks)
1 1/4 cup granulated sugar
2 tablespoons butter, room temperature
2 large eggs, room temperature
2 teaspoons vanilla extract
1/4 cup flour
15 lady finger biscuits
1 tsp coffee extract if available
1 1/2 cups prepared espresso or strong coffee
Whipped Topping
8 oz. heavy whipping cream
2/3 cup cold milk
2 tbsp sugar
1 packet of instant pudding mix - cheesecake or white chocolate flavor
1/4 cup cocoa powder
Instructions
Preheat oven to 310 degrees and line a 9″ spring-form pan with parchment paper.
Crust
Pulse whole oreos, lady fingers, and espresso powder in a food processor, then add melted butter. Press the mixture into the bottom of the spring-form pan and bake for 10 minutes. Remove from oven and set aside.
Cheesecake Filling
Using an electric mixer, beat cream cheese, butter and sugar until smooth. Add eggs one at a time making sure they are fully incorporated after each addition. Add vanilla extract, coffee extract, 6 tablespoons of prepared espresso, and flour. If you don’t have coffee extract, increase the amount of espresso, and save the rest. Pour half of the cheesecake filling into the spring-form pan.
Quickly dip the lady fingers in the remaining espresso and place over the first layer of filling. Do not let the lady fingers fully soak or become soggy. Pour the remaining cheesecake filling over the lady fingers and smooth the top. Bake for 50-55 minutes. The middle of the cheesecake should jiggle a little. Remove it from the oven and let cool completely on a counter top, then place in the refrigerator overnight to chill.
Whipped Topping
Beat the heavy whipping cream and the sugar until it forms stiff peaks. Put in refrigerator to chill while preparing the remaining ingredients.
In a separate bowl, combine milk and pudding mix until completely smooth, let sit 5 minutes until thickened. Stir the chilled whipped cream into the pudding mixture until blended.
Place the whipped topping mixture into a piping bag with a large tip, then decorate the top of the cheesecake with as much as you can fit. Dust the top with cocoa powder and serve chilled. Enjoy!
