Grasshopper Cheesecake Recipe

Name: Grasshopper Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 42 None chocolate sandwich cookies, white centers removed (like Oreos); 1/2 cup semi-sweet chocolate chips; 2/3 cup butter, melted; 2 lbs cream cheese, at room temperature; 1 cup granulated sugar; 1 tsp vanilla extract; 2 tsp peppermint extract; None None pinch of salt; 3 None large eggs; 2 None large egg yolks + 1/2 cup heavy cream; 3 tbsp all purpose flour; 2 None drops green liquid food coloring; None None whipped cream; None None fresh mint striped candy chocolate curls

Servings: persons

42 None chocolate sandwich cookies, white centers removed (like Oreos)
1/2 cup semi-sweet chocolate chips
2/3 cup butter, melted
2 lbs cream cheese, at room temperature
1 cup granulated sugar
1 tsp vanilla extract
2 tsp peppermint extract
None None pinch of salt
3 None large eggs
2 None large egg yolks + 1/2 cup heavy cream
3 tbsp all purpose flour
2 None drops green liquid food coloring
None None whipped cream
None None fresh mint striped candy chocolate curls

1
Heat the oven to 325u00b0F. Coat a 9 x 3 spring form pan with cooking spray. Line the bottom of the pan with parchment, and coat with cooking spray. Wrap outside of pan with foil.
2
In food processor, combine cookies and chocolate chips, pulsing until fine crumbs are formed. Add butter and process until crumbs are evenly moistened. Spread half of the crumb mixture over bottom of pan, pressing to form a crust. Spread remaining crumbs around the edges of the pan. With the back of a spoon, gently bring the loose crumbs up the side of the pan, pressing to form a high crust. Freeze for 30 minutes.
3
In a clean food processor bowl, combine cream cheese, sugar, vanilla, peppermint and salt. Process until mixture is velvety smooth. Scrape down the side of the work bowl a few times to ensure a smooth mixture. Add eggs, cream, and flour and process until combined and very smooth. Add a few drops of food coloring to get desired green color. Transfer the batter to the crust. Bake covered with foil for 1 hour. Remove foil and bake 15 minutes longer.
4
Turn off the oven, have door slightly open, and leave for 1 hour. Remove cheesecake to a cooling rack and cool to room temperature. Chill for at least 6 hours or overnight before serving.
5
Pipe whipped cream on cake and rosette border in the center of the cake.Sprinkle chocolate curls on cake and garnish with mint candy.

7415

kcal

Calories

465

Fat

713

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 42 None chocolate sandwich cookies, white centers removed (like Oreos), 1/2 cup semi-sweet chocolate chips, 2/3 cup butter, melted, 2 lbs cream cheese, at room temperature, and more.

Yes, Grasshopper Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Grasshopper Cheesecake

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