Mudslide Cheesecake Recipes

MUDSLIDE CHEESECAKE

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.

MUDSLIDE CHEESECAKE RECIPE - (4.1/5)

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.

MISSISSIPPI MUD CHEESECAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray.
• Mix together the animal cracker crumbs, 3/4 cup sugar, and 1 tablespoon instant coffee granules in a bowl. Pour in the melted butter and mix until evenly moistened. Press into the prepared springform pan and set aside.
• To make the filling, combine 1 1/2 cups sugar, the cocoa powder, 2 teaspoons instant coffee, and the cornstarch in the bowl of an electric mixer; stir until blended. Add the softened cream cheese and beat until the sugar mixture has been incorporated and no lumps of cream cheese remain. Beat in the eggs, one at a time, adding the vanilla extract with the last egg. Fold in 1/2 cup of chopped pecans, then pour into the prepared crust.
• Bake in the preheated oven for 15 minutes; reduce heat to 200 degrees F (95 degrees C) and continue baking 2 hours. Turn off the oven, and let the cheesecake stand in the oven for 2 hours more before opening the door. Remove and cool to room temperature.
• Once the cheesecake has cooled, melt the chocolate chips and milk in a small saucepan over low heat. Remove the cheesecake from the springform pan, and spread the marshmallow cream evenly over the top. Spread or drizzle the chocolate over the marshmallow cream and sprinkle 1/4 cup of chopped pecans overtop. Chill completely before serving.

SPIKED MUDSLIDE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess.
• Whisk together the flour, cornstarch, baking powder and salt in a medium bowl; set aside.
• Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, making sure the batter is well mixed before adding the next egg. Beat in the vanilla until blended.
• Alternate folding the flour mixture and the milk into the butter mixture with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. (The batter may look slightly curdled as you mix it, but this is not a problem.) Divide the batter evenly between the prepared pans.
• Bake until the cakes are golden and the centers spring back to the touch, 35 to 40 minutes. Let cool in the pans about 10 minutes, turn out onto cooling racks and let cool completely. Turn the cakes over, and poke the tops all over with the tines of a fork. Generously brush the tops with the liqueur, letting it soak in before brushing on more.
• For the frosting: While the cakes cool, bring a few inches of water to a simmer in a medium saucepan. Set a large heatproof bowl over it (do not let the bowl touch the water), add the egg whites and sugar and whisk until the mixture is warm and the sugar has dissolved, 3 to 4 minutes. Remove the bowl from the pan, and beat the mixture with an electric mixer on medium-high speed until stiff, glossy peaks form, 4 to 7 minutes. Beat in the butter a few pieces at a time, and continue beating until the frosting is smooth, 1 to 2 minutes. (Don't worry if the mixture becomes soupy or looks separated; keep beating and it will come together.) Stir the Kahlua and instant coffee together until dissolved, and beat into the frosting with the mixer running on low speed. Increase the speed to medium-high, and beat until fluffy, 1 to 2 minutes.
• To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.

BOOZY MUDSLIDE CHEESECAKE (NO BAKE)

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.