Mudslide Cheesecake Recipe

Name: Mudslide Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chocolate wafer crumbs; 3 tablespoons sugar; 2 tablespoons butter, melted; 1 cup (6 ounces) semisweet chocolate chips; 4 packages (8 ounces each) cream cheese, softened; 1-1/2 cups sugar; 4 tablespoons all-purpose flour; 4 large eggs, room temperature; 2 teaspoons vanilla extract; 2 tablespoons coffee liqueur; 3/4 cup Irish cream liqueur; 1/2 cup (3 ounces) semisweet chocolate chips; 1/4 cup heavy whipping cream

Servings: persons

1 cup chocolate wafer crumbs
3 tablespoons sugar
2 tablespoons butter, melted
1 cup (6 ounces) semisweet chocolate chips
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
4 tablespoons all-purpose flour
4 large eggs, room temperature
2 teaspoons vanilla extract
2 tablespoons coffee liqueur
3/4 cup Irish cream liqueur
1/2 cup (3 ounces) semisweet chocolate chips
1/4 cup heavy whipping cream

1
Preheat oven to 325u00b0. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan.
2
To prepare filling, microwave chocolate chips on high until melted, about 1 minute. Beat cream cheese and sugar until smooth. Add flour; mix well. Add eggs and vanilla; beat on low just until blended. Measure out 2 cups batter, and stir in coffee liqueur; add melted chocolate chips and stir until blended. Pour over crust. Add Irish cream liqueur to remaining batter; spoon over chocolate layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
3
Bake until center is just set and top appears dull, 60-75 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
4
For ganache, microwave chocolate chips and whipping cream on high until chips melt; cool slightly. Remove rim from pan; spread ganache on chilled cheesecake.

1960

kcal

Calories

144

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup chocolate wafer crumbs, 3 tablespoons sugar, 2 tablespoons butter, melted, 1 cup (6 ounces) semisweet chocolate chips, and more.

Yes, Mudslide Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mudslide Cheesecake

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