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Kahlua Cheesecake Recipe

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★★★★★

4.8 from 104 reviews

The Kahlua Mudslide Cheesecake is a decadent and creamy dessert that blends the rich flavors of Kahlua coffee liqueur, Bailey’s Irish Cream, and vodka into a silky smooth cheesecake with a buttery graham cracker crust. Featuring a stunning marbled swirl of two liqueur-infused batters, this cheesecake offers a harmonious balance of sweet, coffee, and creamy notes perfect for special occasions or indulgent treats.

Ingredients

Scale

Graham Cracker Base

  • 1¾ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

Cheesecake Filling

  • 3 packages (8 ounces each) cream cheese, at room temperature
  • 1 cup granulated sugar
  • 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

  1. Prepare Oven and Water Bath: Preheat the oven to 350ºF (175ºC). Place a large, heat-safe bowl filled with water on the lower oven rack, directly beneath where the cheesecake pan will sit. This steam bath helps prevent cracks on the cheesecake surface while baking.
  2. Make Graham Cracker Crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until evenly mixed. Press this mixture firmly onto the bottom and up the sides of a 9-inch springform pan. Bake in the preheated oven for 8-10 minutes, or until the crust turns golden brown. Remove and set aside to cool.
  3. Mix Cream Cheese Batter: In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition, ensuring a lump-free batter. Stir in vanilla extract until fully incorporated.
  4. Divide and Flavor Batters: Split the cheesecake batter evenly into two separate bowls. Into the first bowl, add the Kahlua Coffee Liqueur and mix until blended. Into the second bowl, add Bailey’s Irish Cream and vodka, mixing until combined.
  5. Layer and Swirl: Pour the Bailey’s mixture evenly over the prepared crust, followed by the Kahlua mixture on top. Using a skewer or knife, gently drag through both layers to create a marbled swirl pattern—taking care not to overmix to preserve the defined swirl effect.
  6. Bake the Cheesecake: Bake the cheesecake for 40 minutes in the oven with the water bath beneath. After baking, turn off the oven, crack the door open, and let the cheesecake rest inside for an additional 10-15 minutes to cool gradually, reducing the risk of cracks.
  7. Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to firm up and the flavors to meld perfectly before serving.

Notes

  • Always use room temperature cream cheese and eggs to ensure a smooth cake batter.
  • The water bath method is essential to avoid cracking and to keep the cheesecake moist.
  • Do not overmix the batters when creating the marble effect to maintain the visual appeal.
  • Allow the cheesecake to chill thoroughly for the best texture and flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freeze individual slices wrapped tightly for up to 2 months; thaw overnight in the refrigerator before serving.

Keywords: Kahlua cheesecake, Mudslide cheesecake, coffee liqueur dessert, marbled cheesecake, Bailey’s cheesecake, boozy cheesecake, holiday dessert, creamy cheesecake

Find it online: https://biteandenjoy.com/kahlua-cheesecake-recipe/