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.
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.
BOOZY MUDSLIDE CHEESECAKE (NO BAKE)
A super rich, boozy chocolate cheesecake. No bake, because no way are we going to risk cooking off any of that alcohol. Try not to eat it all.
Provided by Alexandra Emilien
Categories Desserts Specialty Dessert Recipes Tiramisu Recipes
Time 4h20m
Yield 10
Number Of Ingredients 12
Steps:
- Place cookies into a blender; blend to fine crumbs. Stir crumbs and melted butter together in bowl until well mixed. Press crumb mixture into a 9-inch springform pan.
- Whisk the cream cheese and mascarpone cheese together in a bowl until well combined; add Irish cream liqueur, coffee-flavored liqueur, vanilla extract, and salt. Pour in milk chocolate; mix until smooth. Pour the chocolate mixture into the springform pan. Chill in the refrigerator until firm, 4 hours to overnight.
- Beat cream in a bowl with an electric mixer until foamy. Gradually add confectioners' sugar, continuing to beat until soft peaks form.
- Remove cheesecake from the refrigerator. Top with whipped cream and crushed malted milk balls.
Nutrition Facts : Calories 590 calories, Carbohydrate 47.4 g, Cholesterol 83.1 mg, Fat 40.2 g, Fiber 1.9 g, Protein 6.5 g, SaturatedFat 23 g, Sodium 300 mg, Sugar 36.1 g
CHOCOLATE MUDSLIDE CAKE
This homemade Chocolate Mudslide Cake is made from scratch with chocolate, Kahlua and Bailey's Irish Cream. You'll be surprised how easy this recipe is!
Provided by Julianne Dell
Categories Cake
Time 1h25m
Number Of Ingredients 21
Steps:
- Preheat oven to 350° F. Grease three 8-inch cake pans with Crisco and dust with cocoa powder to help easily release the cake after it is baked.
- Combine the Kahlua and sour cream in a cup, stir until the sour cream is mixed into the liquor and set aside.
- In a medium-sized bowl, sift the flour and cocoa powder. I usually sift my cocoa powder with a sieve instead of my actual sifter. Add the baking powder and salt and set aside.
- In a microwave-safe bowl, melt the butter. Combine the melted butter in a large mixing bowl with oil and sugar. Beat on medium speed for 3 minutes until light and fluffy.
- Add the eggs, one at a time, ensure that each egg is well beaten before adding the next one. Add the vanilla extract together with the last egg.
- Alternate adding the flour mixture and the Kahlua mixture. First, pour in half of the dry ingredients and beat for 30 seconds before adding half of the Kahlua mixture. Repeat with remaining flour mixture and remaining liquid mixture. Use a spatula to ensure the batter at the bottom of the bowl is well mixed.
- Pour the batter in the greased & coated pans, dividing as evenly as possible. Bake at 350°F for 25-30 minutes. Check for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
- Transfer to a wire rack to cool completely. Once cooled, gently run a knife around the edge of the pan to help release the cake from the pans.
- Tort the top of the cake but using a serrated knife to cut the dome off the cake. You want a nice flat surface on top.
- In a small glass, combine the hot water and espresso powder and whisk until the espresso powder is dissolved. Set this aside.
- Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color.
- Sift the cocoa powder into a mixing bowl. Turn the mixer on slow speed and beat it until the cocoa power is mixed into butter, scraping down the bowl as needed.
- Add 2 cups of powdered sugar and mix on low speed until incorporated into butter. Continuing adding powdered sugar, one to two cups at a time, followed by 1 tablespoons of Kahlua and 1 tablespoons of the brewed espresso and beat on low speed until the sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
- Add the last cup of powdered sugar along with a pinch of salt and remaining Kahlua and beat on low until the ingredients start to mix together. Increase the speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.
- You will need to judge the consistency of your frosting. You want it light and fluffy and not too stiff. If the frosting seems to thin, you can still add an additional cup of powered sugar.
- In order to create even layers, I use a piping bag fitted with an open round tip, or simply cut off the end of the piping bag. I also highly suggest to use a lazy Suzan to rotate the cake as you work.
- Fill the first layer of frosting by using your piping bag and pipe from the outside edge into the center. Gently spread the frosting with an offset spatula to fill in the gaps.
- Place the next layer of cake on top and repeat the above instructions to fill the layer of frosting. For the top layer of cake, place it inverted, so the bottom of the cake is actually the top, creating a nice and smooth top edge.
- Proceed to add your crumb coat by adding a cup of frosting to the top of the cake and gently spread out to the edges and down the sides. Use the leftover frosting in your piping bags to fill in the cracks between the layers.
- Using an offset spatula or icing smoother, the wipe away excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it. Refrigerate the cake for 15-20 minutes to allow the crumb coat to harden.
- First, add about ½ cup of frosting to the top of the cake and create a nice, smooth top. Use your Viva paper towel and fondant smoother to create a flat even surface.
- Put remaining frosting in a 18-inch piping bag fitted with a Wilton #789 icing tip. Pipe the outside edge of the cake working from the bottom to the top. Use your icing smoother or large offset spatula to smooth edges and remove excess frosting. Again, use your Viva paper towels and the icing smoother to help smooth out the edges of the cake.
- To drizzle the ganache, use a piping bag and squeeze the ganache near the edges of the cake and if needed, use the flat edge of your offset spatula and push it gently over the sides. Repeat these steps until you are satisfied with the dripped edges. Pour the remaining ganache in the middle of your cake and gently flood out to the edges with the offset spatula. All the ganache to set until slightly firmed.
- Once the cake is completely smooth, put remaining frosting into a large piping bag fitted with an Ateco Tip 846 (closed star tip). Pipe the boarders on the edges of the cake and garnish with sprinkles.
More about "mudslide cheesecake recipe 415"
MUDSLIDE CHEESECAKE BARS RECIPE - TABLESPOON.COM
From tablespoon.com
- Heat oven to 325°F. Line 13x9-inch pan with foil, leaving 2 inches of overhang on each side for handles.
- In food processor, crush cookies to fine crumbs. Transfer to medium bowl, and stir in 1/4 cup melted butter until combined. Press mixture firmly in bottom of pan. Bake 8 to 10 minutes or until crust is just set.
- In large bowl, beat cream cheese and sugar with electric mixer on medium speed about 1 minute or until smooth. Add cornstarch and espresso powder; beat until combined. Reduce speed to low, and beat in eggs, one at a time. Beat in vanilla and Irish cream liqueur until just combined. Spread mixture evenly over crust in pan.
- Bake 30 to 35 minutes or until cheesecake is set around edges but still jiggles slightly in center. Cool 1 hour on cooling rack. Refrigerate 2 hours to set.
CHOCOLATE OREO MUDSLIDE CHEESECAKE RECIPE - SECRET …
From secretcopycatrestaurantrecipes.com
- In large bowl of an electric mixer, beat together cream cheese and sugar until light and fluffy. Beat in eggs until thoroughly blended. Blend in cream and vanilla and beat 3 to 4 minutes longer. Beat in melted chocolate, beating 2 minutes more.
- Combine chocolate chips and cream in a 1-quart glass measure. Heat in microwave oven on high power 1 1/2 to 2 minutes, until smooth when stirred. Stir in butter, until melted, and vanilla.
MUDSLIDE CAKE RECIPE | MYRECIPES
From myrecipes.com
Servings 12Total Time 1 hr 5 mins
KAHLUA MUDSLIDE CHEESECAKE | THE BRUNETTE BAKER
From thebrunettebaker.com
Estimated Reading Time 4 mins
19 BEST MUDSLIDE DESSERT RECIPES—DELISH.COM
From blogbyvv.com
MUDSLIDE CHEESECAKE RECIPE
From pinterest.com
MUDSLIDE CHEESECAKE BARS - K & T RECIPES
From sites.google.com
INSIDE BRUCREW LIFE - MUDSLIDE CHEESECAKE DIP | …
From facebook.com
MUDSLIDE CHEESE CAKE - CUISINART.COM
From cuisinart.com
INSIDE BRUCREW LIFE - MUDSLIDE CHEESECAKE DIP | …
From z-upload.facebook.com
MUDSLIDE CHEESECAKE RECIPE
From crecipe.com
MUDSLIDE CHEESECAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MUDSLIDE CHEESECAKE RECIPE | TASTE OF HOME
From staging2.tasteofhome.com
DIETHOOD - MUDSLIDE CHEESECAKE DIP | FACEBOOK
From en-gb.facebook.com
MUDSLIDE CHEESECAKE MADE WITH BAILEYS® ORIGINAL …
From youtube.com
CHOCOLATE OREO MUDSLIDE CHEESECAKE RECIPE - …
From pinterest.co.uk
PIN ON !*BEST NO BAKE DESSERT RECIPES*!
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love