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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.

Ingredients

For the Crust:

  • 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)

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.

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