adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocolate Grasshopper Cheesecake
Chocolate Grasshopper Cheesecake
0 Likes
Prep Time:
30 minutes
Total Time:
7 hours 35 minutes
Mint chocolate cheesecake: a delicious fusion of three incredible flavors in one irresistible dessert!
Ingredients:
  • 30 fudge mint cookies, crushed (about 1 3/4 cups)
  • 2 tablespoons butter or margarine, melted
  • 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*
  • Sweetened whipped cream
  • Crème de menthe thin rectangular candies for garnish, unwrapped, cut in half diagonally
Instructions:
  • Preheat the oven to 300°F. Line an ungreased 9-inch springform pan with foil. Combine crust ingredients in a large bowl and mix until crumbly. Press the mixture into the bottom and 1 inch up the sides of the pan. Bake for 12 minutes and let it cool for 30 minutes.
  • Place the chocolate in a small microwave-safe bowl and microwave on High for 45 to 60 seconds. Give it a stir halfway through until melted. If needed, microwave in 15-second intervals, stirring until smooth. Set aside.
  • In a large bowl, use an electric mixer to whisk cream cheese and sugar until smooth. Beat in eggs one at a time until creamy. Mix in the liqueur, then pour the filling over the crust evenly.
  • Drizzle 8 to 10 tablespoonfuls of melted chocolate over the filling in a random pattern. Use a table knife or small spatula to swirl through the chocolate and filling to create a marbled design.
  • Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until the center is set and the edges are about 2 inches from the pan. Remove the cheesecake from the oven and gently run a knife around the sides to loosen it. Place it back in the oven, turn off the heat, and crack the oven door open to cool for 1 hour. Then transfer the cheesecake to a cooling rack to cool at room temperature for 1 hour before refrigerating it for at least 3 hours. Enjoy!
  • Remove the side of the pan from the cheesecake. Use a decorating bag with a large star tip to pipe the whipped cream around the top edge of the cheesecake. Finish by garnishing with candies.

Similar Recipes