I think the thing that has surprised me most about blogging is how social it really is. There’s a great network of support from other foodies and it’s fun when we can come together to celebrate important milestones.
Today we’re celebrating the 15th wedding anniversary of Camilla and her husband. Camilla is always hosting some kind of party on her site, Culinary Adventures with Camilla, and they’re always fun! Instead of traditional cake at their wedding, they served cheesecake. She asked some bloggers to help celebrate this milestone with delicious cheesecake.
I quite enjoy cheesecake but rarely ever have it. In fact, I’ve only made cheesecake once! I started looking through my favorites save on foodgawker. While I wanted to push that little heart all over again on just about every cheesecake I couldn’t pull my eyes away from this mudslide cheesecake. Kahlua, yum. Bailey’s, yum. Chocolate, yum.
Instead of making a chocolate sauce to top my cheesecake, I decided to use chocolate graham crackers in the crust. I really think that decision makes the cake. Well, the kahlua and bailey’s don’t hurt anything. I used my homemade Irish cream and some homemade kahlua I got from one of my bowling teammates. This cheesecake is so rich and smooth that there’s no way it needs a sauce. Even my husband, who thinks he doesn’t like cheesecake, devoured a slice or two of his own.
Congratulations on 15 years of marriage, Camilla!
- 1 3/4 C chocolate graham cracker crumbs (I got this from about 9 crackers)
- 1 1/4 C sugar, divided use
- 6 tbsp melted butter
- 24 oz cream cheese, at room temperature
- 3 eggs, at room temperature
- 1 tbsp vanilla extract
- 1/3 C Kahlua
- 1/3 C Bailey’s
- Preheat oven to 350 degrees F. Place a casserole dish full of water on the bottom rack.
- In a bowl, mix together graham cracker crumbs, 1/4 C sugar, and the melted butter. Press crumbs into a 9″ springform pan, pressing up the sides. Bake 8-10 minutes. Set aside.
- In the bowl of a stand mixer, beat the cream cheese and sugar. Add the eggs, one at a time. Mix in the vanilla extract.
- Divide filling into two bowl. Mix the Kahlua into one half of the filling and the Bailey’s in the other.
- Pour the Bailey’s filling into the springform pan. Top with the Kahlua filling. Bake 40 minutes. Turn off the oven and crack the door for 15 minutes. Remove from the oven and cool completely before placing in the refrigerator to chill for several hours before serving.
*This recipe is adapted from Jenny at http://www.thebrunettebaker.com/2014/03/kahlua-mudslide-cheesecake_17.html*
Check out this list, that’s much longer than #FifteenCheesecakes to help Camilla celebrate!
Berry Cheesecake Bars by Baking and Creating with Avril
Cherry Cheesecake Bites by Cookaholic Wife
Chocolate Caramel Cheesecake by Dancing Veggies
Chocolate Cheesecake by My Hobbie Lobbie
Chocolate Topped Peppermint Cheesecake by Amy’s Cooking Adventures
Classic Cheesecake with Strawberry Puree by Making Miracles
Cookies & Creme No-Bake Cheesecake by Hapa-tite!
Creme Brulee Cheesecake Bars by Tara’s Multicultural Table
Easter Basket Mini Cheesecakes by Little Bit of Everything
Everyday Cheesecake by Things I Make (for Dinner)
Irish Cream Cheesecake by A Day in the Life on the Farm
Layered Cinnamon Streusel Cheesecake Cake by Famished Fish, Finicky Shark
Lowfat Blackberry Cheesecake by A Kitchen Hoor’s Adventures
Matcha-Yuzu Cheesecake with a Meyer Lemon Glaze by Culinary Adventures with Camilla
Mini Churro Caramel Cheesecake by Cheese Curd In Paradise
Mini Maple Pecan Cheesecakes by Join Us, Pull up a Chair
Neapolitan Cheesecake by PicNic
No-Bake Pumpkin Cheesecake by Angels Homestead
Ricotta Cheesecake with Shortbread Crust by Living the Gourmet
Samoa’s Cheesecake by Goodie Godmother
Sopapilla Cheesecake Bars by The Savvy Kitchen
Sopapilla Puff Pastry Cheesecake by Pink Cake Plate
Skinny Vanilla Bean Cheesecake by Renee’s Kitchen Adventures
Twix Cheesecake Brownie Torte by Making Memories With Your Kids