Grasshopper Cheesecake

"Grasshopper" is the whimsical name given to the delectable combination of mint (usually tinted green) and chocolate.

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  • prep time 20 min
  • total time 7 hr 40 min
  • ingredients 11
  • servings 16
 

Ingredients

Crust

1
(9-oz.) pkg. chocolate wafer cookies, crushed (1 3/4 cups)
1/4
cup margarine or butter, melted

Filling

4
eggs
3
(8-oz.) pkg. cream cheese, softened
1
cup sugar
2
cups sour cream
3
oz. semi-sweet chocolate, melted
1/4
cup crème de cacao
1/4
cup green crème de menthe

Topping

3
oz. semi-sweet chocolate, melted
1/2
cup sour cream

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press mixture in bottom and 2 inches up sides of ungreased 10-inch springformpan.
  • 2 In large bowl, beat eggs. Add cream cheese and sugar; beat until smooth. Add 2 cups sour cream; blend well. Divide mixture in half. Stir 3 oz. melted chocolate and creme de cacao into half of mixture; pour into crust-lined pan. Stir creme de menthe into remaining mixture. Carefully spoon over chocolate mixture.
  • 3 Bake at 325°F. for 65 to 80 minutes or until center is set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool 2 hours or until completely cooled.
  • 4 In small bowl, combine topping ingredients; mix well. Spread over top of cooled cheesecake. If desired, make spiral design with frosting comb or fork. Refrigerate at least 4 hours or overnight.
  • 5 Just before serving, carefully remove sides of pan. Store in refrigerator.
  • 1 Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press mixture in bottom and 2 inches up sides of ungreased 10-inch springformpan.
  • 2 In large bowl, beat eggs. Add cream cheese and sugar; beat until smooth. Add 2 cups sour cream; blend well. Divide mixture in half. Stir 3 oz. melted chocolate and creme de cacao into half of mixture; pour into crust-lined pan. Stir creme de menthe into remaining mixture. Carefully spoon over chocolate mixture.
  • 3 Bake at 325°F. for 65 to 80 minutes or until center is set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool 2 hours or until completely cooled.
  • 4 In small bowl, combine topping ingredients; mix well. Spread over top of cooled cheesecake. If desired, make spiral design with frosting comb or fork. Refrigerate at least 4 hours or overnight.
  • 5 Just before serving, carefully remove sides of pan. Store in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
290),
% Daily Value
Total Fat
32g
32%
(Saturated Fat
18g,
18%
),
Cholesterol
115mg
115%;
Sodium
280mg
280%;
% Daily Value*:
Exchanges:
2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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