Chocolate Grasshopper Cheesecake

Mint, chocolate, cheesecake. Three fantastic flavors that come together in one awesome dessert!

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7 reviews.
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  • prep time 30 min
  • total time 7 hr 35 min
  • ingredients 9
  • servings 16
 

Ingredients

Crust

30
fudge mint cookies, crushed (about 1 3/4 cups)
2
tablespoons butter or margarine, melted

Filling

4
oz semisweet baking chocolate
3
packages (8 oz each) cream cheese, softened
1
cup sugar
4
eggs
1/3
cup green crème de menthe liqueur*

Topping and Garnish, if desired

Sweetened whipped cream
Crème de menthe thin rectangular candies for garnish, unwrapped, cut in half diagonally

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 300°F. Wrap foil around bottom and side of ungreased 9-inch springform pan. In large bowl, mix crust ingredients with fork until crumbly. Press in bottom and 1 inch up side of pan. Bake 12 minutes. Cool 30 minutes.
  • 2 In small microwavable bowl, microwave chocolate on High 45 to 60 seconds, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth. Set aside.
  • 3 In large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir in liqueur. Pour filling evenly over crust.
  • 4 Drop 8 to 10 tablespoonfuls melted chocolate randomly onto filling, allowing chocolate to sink into filling. With table knife or small spatula, cut through chocolate and filling to swirl for marbled design.
  • 5 Bake 1 hour 10 minutes to 1 hour 20 minutes or until set 2 inches from edge of pan. Remove from oven; run knife around side of cheesecake to loosen. Return to oven; turn oven off and open door slightly. Cool cheesecake in oven 1 hour. Remove from oven to cooling rack; cool at room temperature 1 hour. Refrigerate 3 hours.
  • 6 To serve, remove side of pan. Spoon whipped cream into decorating bag with large star tip; squeeze bag to pipe cream around top edge of cheesecake. Garnish with candies.
  • 1 Heat oven to 300°F. Wrap foil around bottom and side of ungreased 9-inch springform pan. In large bowl, mix crust ingredients with fork until crumbly. Press in bottom and 1 inch up side of pan. Bake 12 minutes. Cool 30 minutes.
  • 2 In small microwavable bowl, microwave chocolate on High 45 to 60 seconds, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth. Set aside.
  • 3 In large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir in liqueur. Pour filling evenly over crust.
  • 4 Drop 8 to 10 tablespoonfuls melted chocolate randomly onto filling, allowing chocolate to sink into filling. With table knife or small spatula, cut through chocolate and filling to swirl for marbled design.
  • 5 Bake 1 hour 10 minutes to 1 hour 20 minutes or until set 2 inches from edge of pan. Remove from oven; run knife around side of cheesecake to loosen. Return to oven; turn oven off and open door slightly. Cool cheesecake in oven 1 hour. Remove from oven to cooling rack; cool at room temperature 1 hour. Refrigerate 3 hours.
  • 6 To serve, remove side of pan. Spoon whipped cream into decorating bag with large star tip; squeeze bag to pipe cream around top edge of cheesecake. Garnish with candies.

EXPERT TIPS

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Expert Tips

*One teaspoon peppermint extract and 4 to 6 drops green food color can be substituted for the crème de menthe liqueur.

This decadent dessert is the perfect do-ahead because it needs to be chilled at least 3 hours before serving.

For easy cutting, dip your knife into hot water.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
15g,
15%
Trans Fat
1/2g
1/2%
),
Cholesterol
105mg
105%;
Sodium
190mg
190%;
Total Carbohydrate
28g
28%
(Dietary Fiber
0g
0%
  Sugars
23g
23%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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