Introduction

The Kahlua Mudslide Cheesecake is a decadent dessert that combines the rich flavors of coffee liqueur and Irish cream with the creamy texture of classic cheesecake. Its striking marbled swirl and buttery graham cracker crust make it a perfect centerpiece for any special occasion or cozy weekend treat.

A round cheesecake with three clear layers sits on a white plate on a white marbled surface. The bottom layer is a crumbly, golden-brown cookie crust. The middle layer is thick and creamy beige cheesecake with a smooth texture. The top layer is a light caramel-colored glaze, with dark chocolate sauce dripping down the sides in thin, uneven lines. On top of the cheesecake, there are several shiny, black blackberries clustered in the center. Small crumbs and drops of chocolate sauce are scattered on the plate around the cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¾ cups graham cracker crumbs
¼ cup granulated sugar (for crust)
6 tablespoons unsalted butter, melted
3 packages (8 ounces each) cream cheese, at room temperature
1 cup granulated sugar (for filling)
1 tablespoon pure vanilla extract or 2 teaspoons vanilla bean paste
3 large eggs, at room temperature
⅓ cup Kahlua Coffee Liqueur
⅓ cup Bailey’s Irish Cream Liqueur
3 tablespoons vodka

Instructions

Step 1: Preheat your oven to 350ºF (175ºC). Place a large heat-safe bowl of water on the lower rack to create steam and prevent cracks during baking.
Step 2: In a mixing bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Press this mixture evenly into the bottom and sides of a 9-inch springform pan. Bake for 8-10 minutes until golden. Remove and let cool.
Step 3: In a large bowl, beat the cream cheese and 1 cup sugar with an electric mixer until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
Step 4: Divide the cheesecake batter evenly into two bowls. Mix Kahlua into one bowl. In the other, mix Bailey’s Irish Cream and vodka together into the batter.
Step 5: Pour the Bailey’s mixture into the prepared crust first, then gently pour the Kahlua mixture over it. Use a skewer or knife to swirl the batters together, creating a marbled effect.
Step 6: Bake the cheesecake for 40 minutes. Then turn off the oven, crack the door open, and let the cheesecake rest inside for 10-15 minutes to cool slowly.
Step 7: Remove the cheesecake from the oven and cool completely at room temperature. Cover loosely and refrigerate for several hours or overnight before serving.

Tips & Variations

Use room temperature cream cheese and eggs to ensure a smooth batter without lumps.
Add a dollop of whipped cream or chocolate shavings on top for extra indulgence.
For a non-alcoholic version, substitute the liqueurs with strong coffee and cream flavoring.
Ensure gentle swirling to maintain defined marbled patterns without overmixing.
Serve with fresh raspberries or a drizzle of Kahlua for a complementary flavor boost.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual slices tightly with plastic wrap and freeze for up to 2 months. Thaw frozen slices overnight in the refrigerator before serving. Avoid moisture exposure to prevent freezer burn.

How to Serve

A round cake is shown with a slice taken out, revealing three clear layers. The bottom layer is a crumbly, light brown crust, the middle layer is a thick, creamy beige filling, and the top layer is a smooth caramel-colored glaze. Dark chocolate sauce is drizzled evenly in thin lines over the top, dripping down the sides. On top of the cake, there are several fresh blackberries placed in a small cluster. The cake is on a white plate, and the background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without alcohol?

Yes, you can substitute the Kahlua, Bailey’s Irish Cream, and vodka with coffee extracts or flavored creamers to maintain the flavor profile without alcohol.

How do I prevent the cheesecake from cracking?

Using a water bath by placing a heat-safe bowl of water in the oven helps maintain moisture and a gentle temperature, reducing cracks. Also, cooling the cheesecake gradually in the oven with the door slightly open helps prevent sudden temperature changes.