Impossibly Easy Grasshopper Cheesecake Recipes

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GRASSHOPPER CHEESECAKE



Grasshopper Cheesecake image

The classic chocolate-mint profile. Super creamy and luscious. Doesn't feel too heavy and has a nice and natural (not neon green) hue. Use Thin Mint® Girl Scout cookies for garnish if desired.

Provided by Marianne Williams

Time 7h25m

Yield 10

Number Of Ingredients 11

1 (15.25 ounce) package mint-flavored, cream-filled chocolate sandwich cookies (such as Mint Creme Oreo®)
5 tablespoons unsalted butter, melted
¾ teaspoon kosher salt, divided
3 (8 ounce) packages cream cheese, at room temperature
1 ½ cups white sugar
⅔ cup sour cream, at room temperature
¼ cup chocolate liqueur (such as Godiva®)
¼ cup creme de menthe liqueur
3 large eggs, at room temperature
½ (4.6 ounce) package creme de menthe thins (such as Andes®)
1 sprig fresh mint

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.

Nutrition Facts : Calories 738.4 calories, Carbohydrate 74.4 g, Cholesterol 151.7 mg, Fat 43.4 g, Fiber 1.4 g, Protein 10 g, SaturatedFat 23.1 g, Sodium 582.3 mg, Sugar 54.6 g

GRASSHOPPER CHEESECAKE



Grasshopper Cheesecake image

I love cheesecake, and I love grasshopper pie. Imagine my sheer joy when I discovered this! Tasty stuff!!!

Provided by Bekah

Categories     Cheesecake

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 cups chocolate cookie crumbs
1/4 cup melted butter
1/4 teaspoon cinnamon
1 lb cream cheese, at room temperature
1 cup sugar
1/3 cup green creme de menthe
3 tablespoons Creme de Cacao
2 tablespoons flour
1/2 teaspoon salt
6 eggs, separated
1 cup sour cream
2 ounces semisweet chocolate, grated to garnish the top of the cake

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!

CHOCOLATE GRASSHOPPER CHEESECAKE



Chocolate Grasshopper Cheesecake image

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

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 7h35m

Yield 16

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 23 g, TransFat 1/2 g

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