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Mudslide Cheese Cake

Kevin's Mudslide Cheesecake"


6 8oz Philadelphia cream cheese
2 Cups Nilla Wafer crumbs (crushed Oreo cookies optional)
2 cups sugar
1/3 cup baking powder
1 cup TGIF Mudslide mix
1/2 cup Bacardi Rum
5 eggs
2 tbsp vanilla extract


Preheat oven to 365
11x14 springform pan lightly greased. Spread wafer crumbs on bottom & sides of pan evenly.
Mix at medium speed the cream cheese, baking powder and sugar until creamy.
Add eggs 1 at a time until fully mixed
Add vanilla extract and Bacardi Rum. Mix until smooth (no lumps)
Fold in by hand the TGIF Mudslide Mix. When swirled, pour into the prepared springform baking pan and bake for 1hr 15min or until the top of cheesecake is light brown. (Use toothpick to check if cheesecake is ready by inserting in different areas of cheesecake)
Remove form oven and loose all sides of cheesecake from pan. When cooled completely, remove cheese cake from pan and refrigerate overnight.
For best cutting results, place cheesecake in freezer for 3-4 hours and slice while frozen

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Nutritional Information
Per Serving

no nutrition information available

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