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Mudslide Cheesecake Bars

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Mudslide Cheesecake Bars
  • Prep 30 min
  • Total 5 hr 25 min
  • Servings 36
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If you’re a fan of the drink, you won’t be able to resist this boozy, layered cheesecake bar stacked high with layers of chocolate ganache and Irish cream cheesecake on top of a crushed cookie crust.
by: Tablespoon Kitchens
Updated Mar 16, 2017

Ingredients

  • 30 Oreo cookies (3 cups crumbs)
  • 1/4 cup butter, melted
  • 3 packages (8 oz each) cream cheese, softened
  • 1 1/3 cups granulated sugar
  • 1/4 cup cornstarch
  • 2 tablespoons instant espresso powder
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup Irish cream liqueur
  • 8 oz semisweet chocolate chips (1 1/3 cups)
  • 1 cup heavy whipping cream
  • 2 tablespoons butter

Steps

  • 1
    Heat oven to 325°F. Line 13x9-inch pan with foil, leaving 2 inches of overhang on each side for handles.
  • 2
    In food processor, crush cookies to fine crumbs. Transfer to medium bowl, and stir in 1/4 cup melted butter until combined. Press mixture firmly in bottom of pan. Bake 8 to 10 minutes or until crust is just set.
  • 3
    In large bowl, beat cream cheese and sugar with electric mixer on medium speed about 1 minute or until smooth. Add cornstarch and espresso powder; beat until combined. Reduce speed to low, and beat in eggs, one at a time. Beat in vanilla and Irish cream liqueur until just combined. Spread mixture evenly over crust in pan.
  • 4
    Bake 30 to 35 minutes or until cheesecake is set around edges but still jiggles slightly in center. Cool 1 hour on cooling rack. Refrigerate 2 hours to set.
  • 5
    Place chocolate chips in medium bowl. In 1-quart saucepan, heat whipping cream and 2 tablespoons butter just to boiling over high heat. Remove from heat; pour mixture over chocolate chips. Stir until chocolate is completely melted and mixture is smooth. Cool 10 minutes; pour and spread chocolate mixture evenly over chilled cheesecake. Refrigerate 1 hour to set.
  • 6
    Use foil handles to carefully remove bars from pan. Cut into 9 rows by 4 rows.

Expert Tips

  • tip 1
    Use a sharp, clean knife to cut cheesecake into bars. It helps to wipe the knife after each cut.
  • tip 2
    Store leftover bars covered in refrigerator.

Nutrition Information

230 Calories, 15g Total Fat, 2g Protein, 20g Total Carbohydrate, 16g Sugars

Nutrition Facts

Serving Size: 1 Bar
Calories
230
Calories from Fat
140
Total Fat
15g
23%
Saturated Fat
8g
41%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
130mg
5%
Potassium
80mg
2%
Total Carbohydrate
20g
7%
Dietary Fiber
0g
0%
Sugars
16g
Protein
2g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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