Mudslide Cheesecake for #FifteenCheesecakes

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.

CheesecakeToday 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!

Mudslide Cheesecake

Ingredients:

  • 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

Steps:

  1. Preheat oven to 350 degrees F. Place a casserole dish full of water on the bottom rack.
  2. 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.
  3. 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.
  4. Divide filling into two bowl. Mix the Kahlua into one half of the filling and the Bailey’s in the other.
  5. 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*

Mudslide Cheesecake | Sew You Think You Can Cook

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

Homemade Irish Cream Liqueur

Happy St. Patrick’s Day!

Yesterday I shared an alcohol free beverage option in my Pot ‘O Gold Punch. Today, it’s all about the adults.

Making Irish Cream Liquor at home is simple, quick, and easy. And better yet, actually tastes like the real thing. Although my mom thought it was a tad weaker than the stuff in the bottle.

You can enjoy this liquor straight out of a glass with ice, over ice cream, or use it in a new favorite dessert. The latter is a teaser for a recipe coming at you next week, so stay tuned!

This recipe makes 3 C and will keep up to 2 weeks in the refrigerator.

Homemade Irish Cream Liquor

Ingredients:

  • 1 C heavy cream
  • 1 tsp instant espresso powder
  • 1/2 tsp cocoa powder
  • 3/4 C whiskey
  • 1 tsp vanilla extract
  • 1 can (14oz) sweetened condensed milk

Steps:

  1. Whisk together 1 tbsp heavy cream with the espresso and cocoa powders until smooth. Whisk in remaining ingredients. Store in an air tight container up to two weeks in the fridge.

*This recipe is adapted from Cory at http://www.saveur.com/article/recipes/homemade-irish-cream*

Homemade Baileys | Sew You Think You Can Cook

To get your creative juices flowing, I’ve assembled a round-up of some fun ways to use your homemade liquor:

Bailey’s Bundt Cake

Bailey’s Chocolate Chunk Ice Cream

Bailey’s Chocolate Mousse

Bailey’s Chocolate Pudding

Bailey’s Cocktail Poptails

Bailey’s Irish Coffee Caramels

Spiced Bailey’s Ice Cream Floats