Impossibly Easy Grasshopper Cheesecake Recipes

GRASSHOPPER CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil.
• Pulse mint sandwich cookies in a food processor until finely chopped. Add butter and 1/4 teaspoon salt, and pulse until incorporated, about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan.
• Bake in preheated oven until fragrant and starting to turn crispy, 10 to 12 minutes. Remove and set aside to cool while you prepare the cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C).
• Combine cream cheese and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high, scraping down sides as necessary, until completely smooth and creamy, 1 to 2 minutes. Add sour cream and beat until combined, about 30 seconds. Add chocolate liqueur, creme de menthe liqueur, and remaining 1/2 teaspoon salt; beat on medium until combined, about 1 minute. Add eggs, 1 at a time, and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan.
• Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan, making sure you do not get any water into the cheesecake.
• Bake until filling is set but still slightly jiggly in center, 60 to 65 minutes. Turn oven off, and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan, and set aside to cool completely, about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight.
• Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer onto a cake stand or serving plate. Chop creme de menthe thins. Top cake with chopped thins and sprig of mint. Slice and serve cold or at room temperature.

GRASSHOPPER CHEESECAKE

Steps:

• CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with melted butter and cinnamon.
• Toss and mix well.
• Press into the bottom and partially up the sides of a 9 inch springform pan.
• Preheat the oven to 325 degrees F.
• CHEESE FILLING: Put the cream cheese in a mixing bowl and beat until light and soft.
• Add 3/4 cup of the sugar and mix well.
• Stir in the creme de menthe, creme de cacao, flour and salt.
• Beat until the mixture is blended well.
• Add the egg yolks and sour cream, and beat until the batter is smooth and blended.
• In a different bowl, combine the egg whites and 1/4 cup remaining sugar and beat until the whites stand in soft peaks.
• Fold the beaten whites into the cream-cheese mixture.
• Pour the batter into the crust and bake for about 1 hour, or until the cake has puffed and trembles just slightly when shaken.
• A wooden skewer inserted in the cake should come out almost clean, with just a trace of batter or moist crumbs on it.
• Don't overbake; it will settle and firm somewhat as it cools.
• Don't worry if the cake cracks as it bakes.
• Remove and cool.
• Refrigerate if standing more than 4 hours.
• Garnish the top with grated chocolate.
• ENJOY!

IMPOSSIBLY EASY GRASSHOPPER CHEESECAKE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
• In large bowl, beat all cheesecake ingredients except chocolate chips with electric mixer on high speed 2 minutes, scraping bowl frequently. Stir in chocolate chips. Pour into pie plate.
• Bake about 35 minutes or until center is firm and puffed. Cool 45 minutes (cheesecake top will be cracked).
• In 1-quart saucepan, heat ganache ingredients over medium heat, stirring constantly, until smooth; remove from heat. Carefully spread over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.