Mudslide Cheesecake

Mudslide Cheesecake

Photo by Tracy W.

  • Prep Time


  • Total Time


  • Servings



  • 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

  • 1-½

    cups sugar

  • 4

    tablespoons all-purpose flour

  • 4

    large eggs, room temperature

  • 2

    teaspoons vanilla extract

  • 2

    tablespoons coffee liqueur

  • ¾

    cup Irish cream liqueur


  • ½

    cup (3 ounces) semisweet chocolate chips

  • ¼

    cup heavy whipping cream


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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