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Grasshopper Cheesecake
Grasshopper Cheesecake
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
445 minutes
Indulgent grasshopper cheesecake combines rich chocolate and refreshing mint for a decadent treat.
Ingredients:
  • 1 (15.25 ounce) package Cookies, chocolate sandwich, with creme filling, regular
  • 5 tablespoons unsalted butter, melted
  • 0.75 teaspoon kosher salt, divided
  • 3 (8 ounce) packages cream cheese, at room temperature
  • 1.5 cups white sugar
  • 0.66666668653488 cup sour cream, at room temperature
  • 0.25 cup chocolate liqueur (such as Godiva®)
  • 0.25 cup creme de menthe liqueur
  • 3 large eggs, at room temperature
  • 0.5 (4.6 ounce) package creme de menthe thins (such as Andes®)
  • 1 sprig fresh mint
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C), then wrap a 9-inch springform pan with 4 layers of aluminum foil, ensuring the bottom and sides are fully covered.
  • In a food processor, pulse mint sandwich cookies until finely chopped. Add butter and 1/4 teaspoon salt, then pulse about 5 times until combined. Press cookie mixture evenly onto bottom and halfway up the sides of a springform pan.
  • Bake in a fragrant, crispy preheated oven for 10 to 12 minutes. Remove and let cool while you prepare the cheesecake filling. Lower oven temperature to 325 degrees F (165 degrees C).
  • In an electric stand mixer bowl with the paddle attachment, combine cream cheese and sugar until smooth and creamy, about 1 to 2 minutes. Scrape down the sides as needed. Mix in sour cream for 30 seconds. Add chocolate and creme de menthe liqueur, along with 1/2 teaspoon salt. Beat for about 1 minute. Slowly incorporate eggs, one at a time, on low speed. Pour the cheesecake mix into the crust and place the springform pan in a large roasting pan.
  • Set the roasting pan in the center of the oven. Gently pour boiling water into the pan until it reaches 1 inch up the sides of the springform pan, being careful not to let any water splash into the cheesecake.
  • Bake for 60 to 65 minutes until the center is set but slightly jiggly. Turn off the oven and leave the door ajar. Allow the cheesecake to cool in the oven for 1 hour. Remove the cheesecake from the roasting pan and let it cool for about 45 minutes. Cover with plastic wrap, refrigerate for at least 4 hours, or overnight.
  • Use a sharp paring knife to loosen the crust from the edges of the pan. Remove the sides of the springform pan. Gently loosen the bottom of the cheesecake with a knife. Carefully transfer the cheesecake onto a cake stand or serving plate. Chop the creme de menthe thins and sprinkle them on top of the cake along with a sprig of mint. Serve chilled or at room temperature.

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