Name: Mudslide Cheesecake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 cup chocolate wafer crumbs -; 3 tablespoons sugar -; 2 tablespoons butter, melted -; Filling: -; 1 cup semisweet chocolate chips -; 4 packages (8 ounces each) cream cheese, softened -; 1-1/2 cups sugar -; 4 tablespoons all-purpose flour -; 4 large eggs, room temperature, lightly beaten -; 2 teaspoons vanilla extract -; 2 tablespoons coffee liqueur -; 3/4 cup Irish cream liqueur -; GANACHE: -; 1/2 cup semisweet chocolate chips -; 1/4 cup heavy whipping cream -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Mudslide Cheesecake

1. 1 cup chocolate wafer crumbs -

2. 3 tablespoons sugar -

3. 2 tablespoons butter, melted -

4. Filling: -

5. 1 cup semisweet chocolate chips -

6. 4 packages (8 ounces each) cream cheese, softened -

7. 1-1/2 cups sugar -

8. 4 tablespoons all-purpose flour -

9. 4 large eggs, room temperature, lightly beaten -

10. 2 teaspoons vanilla extract -

11. 2 tablespoons coffee liqueur -

12. 3/4 cup Irish cream liqueur -

13. GANACHE: -

14. 1/2 cup semisweet chocolate chips -

15. 1/4 cup heavy whipping cream -

How to cook deliciously - Mudslide Cheesecake

1. Stage

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.

2. Stage

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 speed 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.

3. Stage

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 side from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

4. Stage

For ganache, microwave chocolate chips and whipping cream on high until chips melt; cool slightly. Remove rim from pan; spread ganache on chilled cheesecake.