Description
Kahlua mudslide cheesecake blends rich coffee liqueur with creamy cheesecake magic, creating a dessert that dances between indulgence and sophistication. Chocolate cookie crust and velvety filling promise pure pleasure for chocolate and coffee enthusiasts seeking an extraordinary sweet experience.
Ingredients
Scale
Crust Ingredients:
- 1.5 cups chocolate cookie crumbs (like Oreo)
- 0.5 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Main Cheesecake Ingredients:
- 4 packages (8 ounces) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 0.5 cup Kahlua coffee liqueur
- 1 cup sour cream
- 0.5 cup heavy cream
- 1 teaspoon vanilla extract
Topping Ingredients:
- 0.5 cup semi-sweet chocolate chips
- 0.25 cup heavy cream
Instructions
- Preheat the oven to 325°F. Combine chocolate cookie crumbs, melted butter, and sugar in a medium bowl, mixing thoroughly until well blended.
- Press the crumb mixture evenly into the bottom of a 9-inch springform pan, creating a compact base.
- Bake the crust for 10 minutes, then remove and allow to cool completely while preparing the filling.
- In a large mixing bowl, beat cream cheese until smooth and creamy using an electric mixer.
- Gradually incorporate sugar, mixing until the mixture becomes light and fluffy.
- Carefully add sour cream, Kahlua, eggs, and vanilla extract, blending gently to avoid overmixing.
- Delicately fold in heavy cream until just combined, ensuring a silky smooth texture.
- Pour the filling over the cooled crust, spreading evenly to create a uniform surface.
- Create a water bath by placing a large pan filled with water on the bottom oven rack.
- Position the cheesecake on the middle rack and bake for approximately 1 hour, or until the center is set but slightly jiggly.
- Turn off the oven, leaving the cheesecake inside with the door slightly open for one hour to cool gradually.
- Remove from the oven and let cool completely at room temperature.
- Refrigerate for a minimum of 4 hours or overnight for optimal flavor and texture.
- For the ganache, heat heavy cream in a small saucepan until it begins to simmer.
- Remove from heat and stir in chocolate chips until completely melted and smooth.
- Carefully remove the cheesecake from the springform pan.
- Drizzle the ganache over the top of the chilled cheesecake.
- Slice and serve, optionally adding extra ganache to individual servings for a decadent touch.
Notes
- Prevent Crust Crumbling by pressing the cookie mixture firmly and evenly into the pan, creating a compact base that holds together perfectly.
- Achieve Smooth Filling by beating cream cheese at room temperature and adding ingredients gradually, which eliminates lumps and creates a silky texture.
- Master Water Bath Technique by wrapping the springform pan’s exterior with aluminum foil to prevent water seepage, ensuring your cheesecake remains dry and cracks are minimized.
- Customize Alcohol Content by adjusting Kahlua quantity or substituting with coffee extract for non-alcoholic version, making the dessert adaptable for different preferences.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 495
- Sugar: 36 g
- Sodium: 350 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 105 mg