MUDSLIDE CHEESECAKE
Change up cheesecakes with different liqueur flavorings. This "mudslide" version with coffee and Irish cream is my husband's favorite. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. 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., 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. hot water to larger pan., 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., For ganache, microwave chocolate chips and whipping cream on high until chips melt; cool slightly. Remove rim from pan; spread ganache on chilled cheesecake.
Nutrition Facts : Calories 485 calories, Fat 31g fat (16g saturated fat), Cholesterol 118mg cholesterol, Sodium 280mg sodium, Carbohydrate 44g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.
HEAVENLY KAHLUA CHEESECAKE
Make and share this Heavenly Kahlua Cheesecake recipe from Food.com.
Provided by Melaine
Categories Cheesecake
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 4 ingredients, mix well.
- Firmly press into bottom of 9 nch springform pan.
- Bake at 325 for 5 minutes.
- Beat cream cheese with mixer until light and fluffy.
- Gradually add 3/4 cup sugar, mixing well.
- Beat in 1/2 cup cocoa.
- Add eggs, one at a time, beating after each one.
- Stir in next 3 ingredients.
- Pour into prepared pan.
- Bake at 375 for 25 minutes.
- Combine sour cream, sugar and vanilla, spread over hot cheesecake, Bake at 425 for 5 minutes.
- Let cool to room temperature on a wire reck.
- Chill 8 hours or overnight.
- Remove side of springform pan.
- Garnish with chocolate curls.
Nutrition Facts : Calories 384.9, Fat 25.1, SaturatedFat 13.8, Cholesterol 99, Sodium 240.6, Carbohydrate 33.6, Fiber 1.2, Sugar 26.4, Protein 5.5
BOOZY CHEESECAKE
Adapted from a recipe by my friend Aeire (author of webcomics "Queen of Wands" and "Punch an' Pie").
Provided by DrGaellon
Categories Cheesecake
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F Liberally spray a springform pan with non-stick spray.
- Combine crumbs, sugar and butter. Pack mixture into bottom of pan, going about 1" up the sides. Bake 7 minutes, until light brown.
- Meanwhile, beat cream cheese in work bowl of stand mixer with the paddle attachment until smooth. Add sugar and beat, again until smooth. Add the eggs one at a time; mix until fully incorporated before adding the next. Add the Bailey's and mix until smooth and fully incorporated.
- Sprinkle half the chips into the crust, then pour the filling on top. Sprinkle the remaining chips over the top of the filling. Bake 1 hour and 20 minutes until the top is golden brown. Turn off oven and crack the oven door; allow the cake to cool completely in the warm oven before refrigerating.
- If using the topping, whip the cream until thick, then add sugar and coffee and whip until stiff peaks form. Spread over the top of the cold cake after removing it from the springform pan.
Nutrition Facts : Calories 673.4, Fat 46.7, SaturatedFat 27.9, Cholesterol 213.9, Sodium 388.5, Carbohydrate 56.3, Fiber 1.2, Sugar 45.9, Protein 11.1
MUDSLIDE CHEESECAKE RECIPE - (4.1/5)
Provided by á-382
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. 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. 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. 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. For ganache, microwave chocolate chips and whipping cream on high until chips melt; cool slightly. Remove rim from pan; spread ganache on chilled cheesecake. Yield: 16 servings.
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