Mudslide Cheesecake Bars
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  • 30 Oreo™ cookies (3 cups crumbs)
  • 11/4 cup butter, melted
  • 13 packages (8 oz each) cream cheese, softened
  • 11 1/3 cups granulated sugar
  • 11/4 cup cornstarch
  • 12 tablespoons instant espresso powder
  • 12 eggs
  • 11 teaspoon vanilla
  • 11/2 cup Irish cream liqueur
  • 18 oz semisweet chocolate chips (1 1/3 cups)
  • 11 cup heavy whipping cream
  • 12 tablespoons butter1 Heat oven to 325°F. Line 13x9-inch pan with foil, leaving 2 inches of overhang on each side for handles.
  • 12 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.
  • 13 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.
  • 14 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.
  • 15 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.
  • 16 Use foil handles to carefully remove bars from pan. Cut into 9 rows by 4 rows.



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