Ingredients for Grasshopper Cheesecake
- Chocolate Cookie Crumbs
- Butter
- Cinnamon
- 1 (8 ounce) package cream cheese, softened
- 1 cup granulated sugar
- Green Creme De Menthe
- Creme De Cacao
- Flour
- Salt
- 3 large eggs
- Sour Cream
- Semisweet Chocolate
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How to Make Grasshopper Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together crème de menthe, cocoa powder, and heavy cream until well combined.
- Gently fold the chocolate-mint mixture into the cream cheese mixture until just combined.
- Pour batter into the prepared springform pan and bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to prevent cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
- Before serving, carefully remove the sides of the springform pan.
- Garnish with chocolate shavings and fresh mint sprigs (optional).
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
185g
Fat
182g
Carbs
28g
