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Kahlua Mudslide Cheesecake Recipe

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★★★★★

4.7 from 89 reviews

Indulge in a rich and creamy Kahlua Mudslide Cheesecake that combines the smoothness of cream cheese with the bold flavors of Kahlua, Baileys Irish Cream, and vodka. This marbled dessert features a buttery graham cracker crust baked to golden perfection and is topped with a luscious Kahlua chocolate sauce, making it a decadent treat perfect for special occasions or any time you crave a boozy twist on classic cheesecake.

Ingredients

Scale

Graham Cracker Base:

  • 1¾ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

Cheesecake Filling:

  • 3 packages (8 ounces each) cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1 tablespoon pure vanilla extract or 2 teaspoons vanilla bean paste
  • 3 large eggs, at room temperature
  • ⅓ cup Kahlua Coffee Liqueur
  • ⅓ cup Baileys Irish Cream Liqueur
  • 3 tablespoons vodka

Kahlua Chocolate Sauce:

  • Kahlua Chocolate Sauce (refer to original recipe for details)

Instructions

  1. Prepare the Crust: Preheat your oven to 350ºF (175ºC). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture is well incorporated. Press this mixture evenly into the bottom and up the sides of a 9-inch springform pan. Bake for 8-10 minutes until the crust turns golden brown. Remove from the oven and allow it to cool while you prepare the filling.
  2. Prepare the Filling: Using an electric mixer, beat the cream cheese and sugar in a large mixing bowl until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter. Incorporate the vanilla extract into the mixture. Pour the Baileys Irish Cream over the prepared crust in the pan, then gently pour the Kahlua over it. Use a skewer or knife to swirl the liquids, creating a beautiful marbled effect. Alternatively, mix all the liqueurs directly into the cheesecake batter before pouring it over the crust for a uniform flavor.
  3. Bake the Cheesecake: Place a heat-safe bowl filled with water on the oven rack below where you will set the cheesecake to bake; this water bath helps prevent cracking during baking. Bake the cheesecake at 350ºF (175ºC) for 40 minutes. Once done, turn off the oven and crack the door open to let the cheesecake rest inside for an additional 10-15 minutes to cool gradually. Then remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating.
  4. Chill the Cheesecake: Cover the cooled cheesecake loosely with plastic wrap and refrigerate for several hours or preferably overnight to allow it to set fully and develop its flavors.
  5. Serve: Before serving, drizzle the Kahlua chocolate sauce over the cheesecake or add a dollop of whipped cream for extra indulgence. Slice and enjoy this rich and flavorful dessert.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature to prevent lumps and cracking.
  • The water bath is essential for a smooth, crack-free cheesecake.
  • Swirling the liqueurs creates a beautiful marbled design, but mixing them with the batter is also an option for uniform flavor.
  • Refrigerate overnight for the best texture and flavor development.
  • Kahlua chocolate sauce recipe should be prepared separately; a simple sauce can be made by melting chocolate with Kahlua to complement the cheesecake perfectly.

Keywords: Kahlua Mudslide Cheesecake, Kahlua cheesecake, Baileys cheesecake, cream cheese dessert, marbled cheesecake, boozy cheesecake, graham cracker crust cheesecake

Find it online: https://freshrecipehub.com/kahlua-mudslide-cheesecake-recipe/