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Yields:
8 - 10
Prep Time:
30 mins
Total Time:
8 hrs
A classic Italian favorite.
BUY NOW: Springform Pan, $12.80, amazon.com.
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Ingredients
For crust
- 1
sleeve graham crackers, finely crushed
- 5 Tbsp.
melted butter
- 1/4 cup
sugar
- 1 Tbsp.
cocoa powder
For the cheesecake
- 4
(8-oz.) bars cream cheese, softened
- 1 1/2 cups
sugar
- 1/4 cup
cornstarch
- 4
large eggs
- 1/3 cup
rum
- 1/3 cup
brewed espresso or coffee
- 1 tsp.
pure vanilla extract
- 12
lady fingers
For serving
- 2 cups
Whipped topping
- 1/4 cup
Cocoa powder, for dusting
- 2 Tbsp.
chocolate shavings
Directions
- Step 1Preheat oven to 325º and grease an 8" or 9" springform pan with cooking spray. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and cocoa powder. Press mixture into prepared pan.
- Step 2Make cheesecake: In a large bowl using a hand mixer, beat cream cheese and sugar until completely smooth and fluffy. Add cornstarch, then add eggs. Add rum, coffee and vanilla.
- Step 3Pour 1/2 batter into springform pan, add a layer of ladyfingers, and top with the rest of the cheesecake mixture and bake until center of cheesecake is only slightly jiggly, 1 hour 20 minutes to 1 hour 30 minutes. Turn oven of and let cheesecake cool in oven, 1 hour, then refrigerate until completely cool, 4 hours or up to overnight. (If you'd like to use a water bath, tightly wrap outside of springform pan with two layers of aluminum foil. Transfer to a deep roasting pan and pour in enough boiling water to reach halfway up the cheesecake pan. Bake as directed).
- Step 4When ready to serve, dust with cocoa powder, pipe dollops of whipped topping, and sprinkle with chocolate shavings. Serve.
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