Boozy Mudslide Cheesecake No Bake Recipes

MUDSLIDE CHEESECAKE

Mudslide Cheesecake image

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

Ingredients

1 cup chocolate wafer crumbs
3 tablespoons sugar
2 tablespoons butter, melted
FILLING:
1 cup 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
GANACHE:
1/2 cup semisweet chocolate chips
1/4 cup heavy whipping cream

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.

MUDSLIDE CHEESECAKE RECIPE - (4.1/5)

Mudslide Cheesecake Recipe - (4.1/5) image

Provided by á-382

Number Of Ingredients 15

Ingredients

FILLING:
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
GANACHE:
1/2 cup (3 ounces) semisweet chocolate chips
1/4 cup heavy whipping cream

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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