Best Boozy Cheesecake Recipes

BOOZY MUDSLIDE CHEESECAKE (NO BAKE)

Steps:

• Place cookies into a blender; blend to fine crumbs. Stir crumbs and melted butter together in bowl until well mixed. Press crumb mixture into a 9-inch springform pan.
• Whisk the cream cheese and mascarpone cheese together in a bowl until well combined; add Irish cream liqueur, coffee-flavored liqueur, vanilla extract, and salt. Pour in milk chocolate; mix until smooth. Pour the chocolate mixture into the springform pan. Chill in the refrigerator until firm, 4 hours to overnight.
• Beat cream in a bowl with an electric mixer until foamy. Gradually add confectioners' sugar, continuing to beat until soft peaks form.
• Remove cheesecake from the refrigerator. Top with whipped cream and crushed malted milk balls.

BOOZY CHEESECAKE

Steps:

• Preheat oven to 325°F Liberally spray a springform pan with non-stick spray.
• Combine crumbs, sugar and butter. Pack mixture into bottom of pan, going about 1" up the sides. Bake 7 minutes, until light brown.
• Meanwhile, beat cream cheese in work bowl of stand mixer with the paddle attachment until smooth. Add sugar and beat, again until smooth. Add the eggs one at a time; mix until fully incorporated before adding the next. Add the Bailey's and mix until smooth and fully incorporated.
• Sprinkle half the chips into the crust, then pour the filling on top. Sprinkle the remaining chips over the top of the filling. Bake 1 hour and 20 minutes until the top is golden brown. Turn off oven and crack the oven door; allow the cake to cool completely in the warm oven before refrigerating.
• If using the topping, whip the cream until thick, then add sugar and coffee and whip until stiff peaks form. Spread over the top of the cold cake after removing it from the springform pan.