The first time I had a Mudslide was at TGI Friday’s shortly after I turned 21. Yes, I actually waited until I was 21 until being able to order drinks at a bar. This wasn’t by choice, it was because I literally got carded to go to a movie theater and see a rated R movie until in my mid twenties, so the thought of trying to sneak one by at a bar seemed nearly impossible.
Oh, but it was worth it. I was overwhelmed by the amount of different cocktails to choose from, and had a hard time picking…until I came across one that was a MILKSHAKE. Are you kidding me?? A milkshake with liquor in it?? Is this for real? I jumped all over the opportunity, happily drank the entire thing, and contemplated ordering another…until that liquor kicked in. Sometimes it’s bittersweet to be a lightweight when it comes to alcohol.
Many years go by, and I still remember how delicious that first mudslide was. Since all of my cheesecakes were being sold at Krafty Draft Brew Pub, it seemed perfect to start adding more specialty cheesecakes like this one to the menu. The combination of kahlua, irish cream, and chocolate vodka all wrapped up in one cheesecake, drizzled with chocolate ganache and whipped cream? Yes please.
For the Crust:
1 ¼ cups chocolate graham cracker crumbs
2 tablespoons granulated sugar
5 tablespoons unsalted butter
For the Filling:
4 (8 oz.) packages cream cheese, softened
¼ cup cornstarch
1 2/3 cups granulated sugar
2 tablespoons unsweetened cocoa
2 teaspoons vanilla extract
1 teaspoon coffee extract
1 oz. Kahlua
2 oz. chocolate vodka
1 oz. Irish Cream
2 oz. heavy cream
For the Topping:
frozen whipped topping, thawed
½ cup semisweet chocolate chips
¼ cup heavy cream
Preheat oven to 350 degrees. Double-wrap the outside of a 9 inch springform pan with heavy duty aluminum foil, place inside a 12 inch cake pan. Place graham cracker crumbs and 2 tablespoons sugar in a small mixing bowl, toss together. Add the melted butter and mix with your hands until thoroughly combined. Rub butter all along the bottom of the springform pan, then press graham cracker mixture evenly along the bottom. Place pans in the oven to bake for 7 minutes, remove pans from oven and set aside.
In a standing mixer (or mixing bowl and using electric mixer), add 8 oz. cream cheese, cornstarch, and 2/3 cup sugar. Beat at medium speed with the paddle attachment until mixture is smooth. Add another 8 oz. cream cheese, along with 1/3 cup sugar and cocoa, continue to beat until smooth. Add remaining cream cheese and granulated sugar, one at a time, until smooth. Slow mixer to stirring speed, add extracts and one egg at a time, scraping down the sides. Turn on to stirring speed and slowly add liquors and heavy cream, beat just until mixed in (do not overmix). Spoon batter into springform pan on top of graham cracker crust and spread into an even layer.
Pour warm water into the larger cake pan, creating a water bath (this prevents cracks). The water should come up at least 1 inch around the springform pan. Carefully place pans in oven and bake for about 1 hour 15 minutes, until lightly browned on top. Remove pans from oven, pull the springform pan out of the larger pan and place on a cooling rack for about 4 hours to cool completely. Remove aluminum foil from around pan.
Cover springform pan with plastic wrap and place in freezer to set for at least 4 hours, but preferably overnight. Remove plastic wrap from springform pan, release and remove sides of springform. Place a piece of parchment or wax paper on top of cheesecake, turn upside down onto a flat surface. Carefully remove bottom of pan, turn back over onto a serving plate.
Cut into slices with a sharp, straight edged knife, wiping knife between each cut. Store cheesecake in refrigerator until ready to serve for up to 7 days, or in the freezer for 1 month. Heat heavy cream in microwave safe dish for about 1 minute or until boiling, pour over chocolate chips in a mixing bowl. Whisk vigorously until melted and smooth, drizzle over cheesecake and garnish with whipped topping.