|
| 3/4 | cup Original Bisquick® mix |
| 3/4 | cup sugar |
| 1/4 | cup green crème de menthe |
| 3 | eggs |
| 2 | packages (8 oz each) cream cheese, softened |
| 1/4 | cup miniature semisweet chocolate chips |
|
| 1/2 | cup whipping cream |
| 1 | cup miniature semisweet chocolate chips |
| 1. | Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. |
| 2. | 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. |
| 3. | Bake about 35 minutes or until center is firm and puffed. Cool 45 minutes (cheesecake top will be cracked). |
| 4. | 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. |
| No change. |
|
| For a Crowd-Size Impossibly Easy Grasshopper Cheesecake, double all ingredients and use a 13x9-inch glass baking dish. Bake 30 to 37 minutes. |
|
| You can substitute crème de menthe-flavored syrup for the 3 tablespoons crème de menthe, but the mint flavor will be a bit milder. |
Nutrition Information:
430 ( 260); 29g ( 17g, 1g); 125mg; 270mg; 36g ( 1g, 28g); 7g 15%; 0%; 6%; 10% 1/2 ; 2 ; 0 ; 1/2 ; 5 2 1/2