GERMAN APPLE LIQUEUR RECIPES

Name: Mudslide Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 16 servings.
Ingredients: 1 cup chocolate wafer crumbs; 3 tablespoons sugar; 2 tablespoons butter, melted; FILLING:; 1 cup semisweet chocolate chips; 4 packages (8 ounces each) cream cheese, softened; 1-1/2 cups sugar; 4 tablespoons all-purpose flour; 4 large eggs, room temperature, lightly beaten; 2 teaspoons vanilla extract; 2 tablespoons coffee liqueur; 3/4 cup Irish cream liqueur; GANACHE:; 1/2 cup semisweet chocolate chips; 1/4 cup heavy whipping cream

MUDSLIDE CHEESECAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Mudslide Cheesecake Recipe: How to Make It - Taste of Home image

Change up cheesecakes with different liqueur flavorings. This “mudslide” version with coffee and Irish cream is my husband's favorite. —Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 30 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 16 servings.

Number Of Ingredients 15

Ingredients

1 cup chocolate wafer crumbs
3 tablespoons sugar
2 tablespoons butter, melted
FILLING:
1 cup semisweet chocolate chips
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
4 tablespoons all-purpose flour
4 large eggs, room temperature, lightly beaten
2 teaspoons vanilla extract
2 tablespoons coffee liqueur
3/4 cup Irish cream liqueur
GANACHE:
1/2 cup semisweet chocolate chips
1/4 cup heavy whipping cream

Steps:

Preheat oven to 325°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., To prepare filling, microwave chocolate chips on high until melted, about 1 minute. Beat cream cheese and sugar until smooth. Add flour; mix well. Add eggs and vanilla; beat on low speed just until blended. Measure out 2 cups batter, and stir in coffee liqueur; add melted chocolate chips and stir until blended. Pour over crust. Add Irish cream liqueur to remaining batter; spoon over chocolate layer. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 60-75 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For ganache, microwave chocolate chips and whipping cream on high until chips melt; cool slightly. Remove rim from pan; spread ganache on chilled cheesecake.

Nutrition Facts : Calories 485 calories, FatContent 31g fat (16g saturated fat), CholesterolContent 118mg cholesterol, SodiumContent 280mg sodium, CarbohydrateContent 44g carbohydrate (37g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

MUDSLIDE CHEESECAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Mudslide Cheesecake Recipe: How to Make It - Taste of Home image

Change up cheesecakes with different liqueur flavorings. This “mudslide” version with coffee and Irish cream is my husband's favorite. —Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 30 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 16 servings.

Number Of Ingredients 15

Ingredients

1 cup chocolate wafer crumbs
3 tablespoons sugar
2 tablespoons butter, melted
FILLING:
1 cup semisweet chocolate chips
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
4 tablespoons all-purpose flour
4 large eggs, room temperature, lightly beaten
2 teaspoons vanilla extract
2 tablespoons coffee liqueur
3/4 cup Irish cream liqueur
GANACHE:
1/2 cup semisweet chocolate chips
1/4 cup heavy whipping cream

Steps:

Preheat oven to 325°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., To prepare filling, microwave chocolate chips on high until melted, about 1 minute. Beat cream cheese and sugar until smooth. Add flour; mix well. Add eggs and vanilla; beat on low speed just until blended. Measure out 2 cups batter, and stir in coffee liqueur; add melted chocolate chips and stir until blended. Pour over crust. Add Irish cream liqueur to remaining batter; spoon over chocolate layer. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 60-75 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For ganache, microwave chocolate chips and whipping cream on high until chips melt; cool slightly. Remove rim from pan; spread ganache on chilled cheesecake.

More about "german apple liqueur recipes"

MUDSLIDE CHEESECAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Change up cheesecakes with different liqueur flavorings. This “mudslide” version with coffee and Irish cream is my husband's favorite. —Sue Gronholz, Beaver Dam, Wisconsin
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 30 minutes
Category Desserts
Calories 485 calories per serving

Preheat oven to 325°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., To prepare filling, microwave chocolate chips on high until melted, about 1 minute. Beat cream cheese and sugar until smooth. Add flour; mix well. Add eggs and vanilla; beat on low speed just until blended. Measure out 2 cups batter, and stir in coffee liqueur; add melted chocolate chips and stir until blended. Pour over crust. Add Irish cream liqueur to remaining batter; spoon over chocolate layer. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 60-75 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For ganache, microwave chocolate chips and whipping cream on high until chips melt; cool slightly. Remove rim from pan; spread ganache on chilled cheesecake.

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