Mudslide Cheesecake
A chocolate cheesecake spiked with kahlua, Irish cream, and chocolate vodka, drizzled with ganache and whipped cream — dessert with a serious kick.
- Prep Time
- 40 min
- Cook Time
- 1 hr 15 min
- Total Time
- 1 hr 55 min
- Servings
- 12 servings
The first time I had a mudslide was at TGI Friday's right after I turned 21 — I'd genuinely waited until I was legal, since I'd spent years getting carded just to see an R-rated movie, so sneaking a drink past a bartender never felt like a realistic plan.
It was worth the wait. A milkshake with liquor in it sounded too good to be true, and I happily finished the whole thing before that liquor caught up with me — being a lightweight has its bittersweet moments. Years later, once my cheesecakes started selling at Krafty Draft Brew Pub, this seemed like the obvious next flavor: kahlua, Irish cream, and chocolate vodka, all wrapped up in one indulgent slice.
Ingredients
For the Crust
- 1 1/4 cups chocolate graham cracker crumbs
- 2 tbsp. granulated sugar
- 5 tbsp. unsalted butter
For the Filling
- 4 (8 oz.) packages cream cheese, softened
- 1/4 cup cornstarch
- 1 2/3 cups granulated sugar
- 2 tbsp. unsweetened cocoa
- 2 eggs
- 2 tsp. vanilla extract
- 1 tsp. coffee extract
- 1 oz. Kahlua
- 2 oz. chocolate vodka
- 1 oz. Irish cream
- 2 oz. heavy cream
For the Topping
- Frozen whipped topping, thawed
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
Instructions
- 1Preheat the oven to 350 degrees. Double-wrap the outside of a 9 inch springform pan with heavy duty foil and place it inside a 12 inch cake pan.
- 2Toss the graham cracker crumbs with 2 tablespoons sugar, then mix in the melted butter with your hands until combined. Press evenly into the bottom of the springform pan. Bake for 7 minutes, then set aside.
- 3In a standing mixer, beat 8 oz. cream cheese, the cornstarch, and 2/3 cup sugar until smooth. Add another 8 oz. cream cheese with 1/3 cup sugar and the cocoa, and beat until smooth. Add the remaining cream cheese and sugar one at a time, beating until smooth each time.
- 4Slow the mixer to stirring speed. Add the extracts and eggs one at a time, scraping down the sides. Slowly add the liquors and heavy cream, beating just until combined — do not overmix.
- 5Spoon the batter into the pan over the crust and spread into an even layer. Pour warm water into the larger cake pan to create a water bath, coming up at least 1 inch around the springform pan.
- 6Bake for about 1 hour 15 minutes, until lightly browned on top. Remove from the oven, pull the springform pan out of the water bath, and cool on a rack for about 4 hours. Remove the foil.
- 7Cover and freeze for at least 4 hours, preferably overnight. Release the springform sides, then invert the cheesecake onto a flat surface, remove the bottom of the pan, and turn back over onto a serving plate.
- 8Slice with a sharp, straight-edged knife, wiping between cuts. Heat the heavy cream until boiling, pour over the chocolate chips, and whisk until smooth. Drizzle over the cheesecake and garnish with whipped cream.
Storage & Reheating
Store in the refrigerator for up to 7 days, or in the freezer for up to 1 month.
Love this recipe? You'll love All I Want Is Cheesecake Cookbook
Over 75 New York–style cheesecake recipes, from classic flavors to fun, happy-hour-inspired twists. Beginner-friendly and dangerously easy to fall in love with.
