ALCOHOLIC CHEESECAKE RECIPES RECIPES

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BOOZY MUDSLIDE CHEESECAKE (NO BAKE) RECIPE | ALLRECIPES



Boozy Mudslide Cheesecake (No Bake) Recipe | Allrecipes image

A super rich, boozy chocolate cheesecake. No bake, because no way are we going to risk cooking off any of that alcohol. Try not to eat it all.

Provided by Alexandra Emilien

Categories     Desserts    Specialty Dessert Recipes    Tiramisu Recipes

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Yield 10 servings

Number Of Ingredients 12

20 chocolate sandwich cookies (such as Oreo®)
7 tablespoons melted butter
1 (8 ounce) package cream cheese, softened
4 ounces mascarpone cheese, softened
? cup Irish cream liqueur
2 tablespoons coffee-flavored liqueur
1 teaspoon vanilla extract
salt
10?½ ounces milk chocolate, melted
½ cup heavy whipping cream
1 tablespoon confectioners' sugar, or to taste
1 cup crushed malted milk balls, or as desired

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.

Nutrition Facts : Calories 590 calories, CarbohydrateContent 47.4 g, CholesterolContent 83.1 mg, FatContent 40.2 g, FiberContent 1.9 g, ProteinContent 6.5 g, SaturatedFatContent 23 g, SodiumContent 300 mg, SugarContent 36.1 g

MARGARITA CHEESECAKE RECIPE | MARTHA STEWART



Margarita Cheesecake Recipe | Martha Stewart image

This dessert takes inspiration from the classic Tex-Mex cocktail -- right down to the salt on the rim of the glass (in this case, a salted-pretzel crust). Tequila and orange-flavored liqueur make this ultra-creamy cheesecake an adults-only treat (or replace the liquor with lime juice for an alcohol-free version).

Provided by Martha Stewart

Categories     Cake Recipes

Total Time 5 hours 20 minutes

Prep Time 15 minutes

Yield Serves 8 to 10

Number Of Ingredients 12

4 ounces salted pretzels (4 cups)
1/3 cup sugar
4 tablespoons unsalted butter, melted
1 1/2 pounds (three 8-ounce packages) cream cheese, room temperature
1 cup sour cream, room temperature
3/4 cup sugar
2 tablespoons Grand Marnier, Triple Sec, or other orange-flavor liqueur
1 tablespoon tequila
1 tablespoon plus two teaspoons grated lime zest (from about 3 limes)
1 pinch kosher salt
4 large eggs, room temperature
Key limes or small Persian limes, very thinly sliced, for garnish

Steps:

  • Crust: Preheat oven to 375 degrees, with rack in center. In a food processor, pulse pretzels until fine crumbs form (you will have a little more than 1 cup). Add sugar and melted butter; process until combined. Press evenly in bottom and 1 inch up sides of a 9-inch springform pan. Bake until golden brown, about 9 minutes. Transfer to wire rack to cool completely.
  • Filling: Reduce oven temperature to 325 degrees. Wrap exterior of springform pan with a double layer of foil. Set a kettle of water to a boil. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-high speed until fluffy and smooth, about 3 minutes, scraping down sides of bowl as needed. Reduce speed to medium. Mix in sour cream, sugar, Grand Marnier, tequila, lime zest, and salt; beat until well incorporated. Add eggs, one at a time, beating well after each.
  • Pour cream-cheese mixture over cooled crust (filling will come up higher than crust). Set springform pan in a roasting pan; carefully pour in enough boiling water to reach halfway up side of springform pan.
  • Bake on center rack until cake is set and slightly firm to the touch, about 65 minutes. Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate until chilled, at least 6 hours or up to overnight. Run a knife around edge of cake to loosen before unmolding. Garnish top of cheesecake with lime slices.

Nutrition Facts : Calories 496 g, FatContent 35 g, ProteinContent 10 g

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