Sweet Cheesecake Recipes
Chocolate Grasshopper Cheesecake
Mint, chocolate, cheesecake. Three fantastic flavors that come together in one awesome dessert! This decadent dessert is the perfect do-ahead because it needs to be chilled at least 3 hours before serving.
Prep: 30 min | Total: 7 hr 35 min | Yield: 16 servings
Ingredients
Crust
- 30 fudge mint cookies, crushed (about 1 3/4 cups)
- 2 tablespoons butter, melted
Filling
- 4 ounces semisweet baking chocolate
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 4 eggs
- 1/3 cup green crème de menthe liqueur*
- Topping and Garnish, if desired
- Sweetened whipped cream
- Crème de menthe thin rectangular candies for garnish, unwrapped, cut in half diagonally
Instructions
- Heat oven to 300 degrees F. Wrap foil around bottom and side of an 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 for 12 minutes.
- Cool for 30 minutes.
- In small microwavable bowl, microwave chocolate on HIGH for 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 tablespoonsful 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 for 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 for 1 hour.
- Remove from oven to cooling rack; cool at room temperature 1 hour.
- Refrigerate for 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.
Notes
High Altitude (3500-6500 ft): Before heating oven, place small baking pan filled with 1 to 2 cups water on oven rack below cheesecake to help prevent cheesecake from cracking. Bake for 1 hour 25 minutes to 1 hour 30 minutes.
* One teaspoon peppermint extract and 4 to 6 drops green food color can be substituted for the crème de menthe liqueur.
Nutrition
Per serving: Calories 340 (Calories from Fat 210); Total Fat 23g (Saturated Fat 15g, Trans Fat 1/2g); Cholesterol 105mg; Sodium 190mg; Total Carbohydrate 28g (Dietary Fiber 0g, Sugars 23g); Protein 6g
Percent Daily Value*: Vitamin A 15%; Vitamin C 0%; Calcium 4%; Iron 6%
Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 3 1/2 Fat Carbohydrate Choices: 2
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from:
Betty Crocker Kitchens