Why You’ll Love This Recipe

This cheesecake is an adult indulgence, mixing the beloved flavors of coffee liqueur and Irish cream with a rich, velvety cheesecake base. The swirl effect of the Kahlua and Irish cream adds a sophisticated touch, making every slice visually appealing. Whether you’re a fan of boozy desserts or just love creamy, melt-in-your-mouth cheesecakes, this dessert has something special for everyone.

Ingredients

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

For the Cheesecake:

3 (8-ounce) packages of 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 Irish Cream Liqueur
3 tablespoons water or a non-alcoholic coffee extract

Kahlua Chocolate Sauce (optional, for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350ºF. Place a large heat-safe bowl of water directly under where the cheesecake will bake to prevent cracking on top.
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom and sides of a 9-inch springform pan. Bake for 8-10 minutes or until golden brown. Set aside to cool.
In another bowl, beat the cream cheese and sugar with an electric mixer until smooth. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
To create a swirled effect, divide the cheesecake mixture into two bowls. Add Kahlua to one bowl and Irish cream to the other, mixing each until incorporated. Alternatively, mix both liqueurs into the entire cheesecake batter.
Pour the Irish cream mixture into the prepared crust and then pour the Kahlua mixture over the top. Use a skewer to swirl the two mixtures together.
Bake the cheesecake for 40 minutes. Turn off the oven, crack the door, and let it bake for another 10-15 minutes. The cheesecake should be set but slightly wobbly in the center.
Remove from the oven and let it cool completely. Cover loosely and chill in the fridge for several hours or overnight.
Serve chilled with whipped cream or Kahlua chocolate sauce.

Servings and Timing

Servings: 10-12
Prep time: 20 minutes
Bake time: 40 minutes
Cooling time: 4 hours (or overnight)

Variations

Crust Alternatives: Use chocolate cookie crumbs or even crushed pretzels for a twist on the graham cracker crust.
Toppings: Add shaved chocolate, chopped nuts, or a drizzle of caramel sauce for extra flavor and decoration.

Storage/Reheating

Storage: Keep the cheesecake covered in the fridge for up to 5 days.
Reheating: Serve chilled. This cheesecake is best enjoyed cold, so it doesn’t require reheating.

FAQs

Can I make this cheesecake ahead of time?

Yes! This cheesecake can be made a day or two in advance. In fact, it tastes even better after chilling overnight.

What if I don’t have a springform pan?

You can use a regular round cake pan, but be sure to line the sides with parchment paper to make removal easier.

Can I freeze this cheesecake?

Yes, this cheesecake can be frozen for up to 1 month. Thaw it overnight in the fridge before serving.

How do I prevent cracks in my cheesecake?

The water bath (placing a bowl of water in the oven) helps prevent cracking by keeping the cheesecake moist during baking.

What’s the best way to slice a cheesecake?

For neat slices, dip your knife in hot water between cuts and wipe it dry each time.

Can I use low-fat cream cheese?

While you can use low-fat cream cheese, it may affect the texture and flavor of the cheesecake, making it less creamy.

How can I make a swirl effect in the cheesecake?

Divide the batter into two bowls and add different liqueurs to each one. Use a skewer to swirl them together in the pan before baking.

Can I use a store-bought crust?

Absolutely! If you’re short on time, a pre-made graham cracker crust works as a convenient substitute.

Can I add more Kahlua or Irish Cream to the cheesecake?

You can increase the amount of liqueur slightly, but be careful not to add too much or the cheesecake may not set properly.

Conclusion

This Kahlua Mudslide Cheesecake is a showstopper that’s perfect for anyone who loves creamy desserts with a kick. With its rich flavor from the coffee liqueurs and smooth cheesecake filling, it’s guaranteed to be a hit at your next gathering. Whether for a special occasion or just a treat to enjoy at home, this dessert is sure to impress!

Kahlua Mudslide Cheesecake

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Indulge in the rich flavors of Kahlua Mudslide Cheesecake, a creamy dessert that combines the smoothness of cheesecake with the bold, sweet flavors of coffee liqueur and Irish cream. With a crunchy graham cracker crust and a decadent swirl of Kahlua and Irish cream, this cheesecake is a perfect treat for any occasion, from dinner parties to special celebrations.

Author: Amy
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 10-12
Category: Dessert
Method: Baking
Cuisine: American, Irish
Diet: Vegetarian

Instructions

Prepare the Oven and Pan: Preheat the oven to 350ºF (175ºC). Place a large heat-safe bowl of water in the oven to prevent cracking while baking.
Make the Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom and sides of a 9-inch springform pan. Bake for 8-10 minutes until golden. Set aside to cool.
Prepare the Cheesecake Batter: In a separate bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Divide and Flavor the Batter: Split the cheesecake mixture into two bowls. Add Kahlua to one bowl and Irish cream to the other. Mix each until incorporated.
Swirl the Liqueurs: Pour the Irish cream mixture into the prepared crust. Then pour the Kahlua mixture over the top. Use a skewer to swirl the two mixtures together to create a marbled effect.
Bake: Bake the cheesecake for 40 minutes. Turn off the oven, crack the door, and let it cool for an additional 10-15 minutes. The cheesecake should be set but slightly wobbly in the center.
Cool and Chill: Let the cheesecake cool completely. Cover loosely and refrigerate for several hours or overnight before serving.
Serve: Serve chilled with whipped cream or Kahlua chocolate sauce for an extra indulgent touch.

Notes

Non-Alcoholic Option: Use coffee-flavored syrups or coffee extracts instead of Kahlua and Irish cream for a non-alcoholic version.
Crust Variations: Substitute the graham cracker crust with chocolate cookie crumbs or crushed pretzels for a fun twist.
Toppings: Enhance your cheesecake with shaved chocolate, chopped nuts, or a drizzle of caramel sauce for added flavor and decoration.