Kahlua Mudslide Cheesecake Delight (Print Version)
Cheesecake with Kahlua, Bailey’s, vodka, and chocolate swirl on a buttery graham cracker crust.
# Ingredients:
Graham Cracker Base
01 -
1 3/4 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
6 tablespoons unsalted butter, melted
Cheesecake Filling
04 -
3 packages (8 ounces each) cream cheese, at room temperature
05 -
1 cup granulated sugar
06 -
1 tablespoon pure vanilla extract or 2 teaspoons vanilla bean paste
07 -
3 large eggs, at room temperature
08 -
1/3 cup Kahlua Coffee Liqueur
09 -
1/3 cup Bailey’s Irish Cream Liqueur
10 -
3 tablespoons vodka
# Instructions:
01 -
Preheat oven to 350ºF (175ºC). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into bottom and sides of a 9-inch springform pan. Bake for 8-10 minutes until golden. Remove and let cool.
02 -
Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract. Pour Bailey’s mixture evenly over crust, then pour Kahlua and vodka mixture on top. Use a skewer to create marbled swirls, or alternatively, mix all liqueurs into batter before pouring over crust.
03 -
Place a heat-safe bowl of water on the oven rack below cheesecake to prevent cracking. Bake for 40 minutes. Turn off oven, crack the door open, and let sit 10-15 minutes. Remove and cool to room temperature. Cover loosely and refrigerate for several hours or overnight.
04 -
Drizzle with Kahlua chocolate sauce or garnish with whipped cream before serving.
# Notes:
01 -
Using a water bath prevents surface cracks during baking.