ENDECA_EXCLUDE_START
Betty Crocker
Become a Member of Betty's Kitchen
Join FREE  |  Log in
Search
ENDECA_EXCLUDE_END
ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END

Reviews & Comments

Chocolate Grasshopper Cheesecake
full spoonfull spoonfull spoonfull spoonempty spoon (168 Ratings)

168 Ratings

5 spoons 26%
4 spoons 30%
3 spoons 28%
2 spoons 10%
1 spoons 6%
Chocolate Grasshopper Cheesecake
Mint, chocolate, cheesecake. Three fantastic flavors that come together in one awesome dessert!
Prep: 30 MinTotal: 7 Hr 35 Min
1 - 10 of 13 Reviews « Previous 1 2 Next » 
Posted 7/17/2012 9:36:58 AM REPORT ABUSE d2dfarm said:
Rating:
I made this at the end of last week and it was all gone the night that I made it. Everyone loved it!
This reply was: Helpful  Inspiring
Posted 6/11/2012 7:18:15 PM REPORT ABUSE Mamaboo88 said:
Rating:
Very Yummy. Love the cheesecake. I didn't do the liquor, just added food coloring. Loved the chocolate chips in it.( I added regular choco chips). One thing I would change is to add more butter to the cookies for the crust. Mine kept falling apart even when refrigerated.
This reply was: Helpful  Inspiring
Posted 6/15/2011 11:21:41 AM REPORT ABUSE s-chapstick said:
Rating:
I made this for a birthday gift & it was PRIMO !! I used OREO's with mint filling DON'T USE ANY BUTTER, it won't need it because of the cream filling.( it only took 22 to = 1&3/4 c ) I chopped Andes mint's instead of the mini chip's. I've found that if you add 1 T of flour to the batter it help's to keep your cheesecake from cracking, also no real need for a water bath & the problem's of water destroying your beautiful cheesecake, just put a good size pan of water on a lower rack in the oven, no crack's, work's every time. I decorated it with the whipped cream ( to sweeten it use powdered sugar, it will hold up & not get runny ) I used Ande's mint's cut into 2 pieces like the picture . This is just a great cheesecake
This reply was: Helpful  Inspiring
Posted 5/29/2011 5:23:20 PM REPORT ABUSE JessieMC said:
Rating:
My husband loved this recipe but I was not a large fan of mint and cheesecake together.
This reply was: Helpful  Inspiring
Posted 5/29/2011 4:19:22 PM REPORT ABUSE mamalovesakm said:
Rating:
I am making this today, and am planning on serving it tomorrow. Just wanted to offer a quick tip to anyone wanting to use a water bath with this recipe. Please don't try to wrap your pan in aluminum foil alone. The water will find a way in. Instead invest in a couple of Reynolds Oven bags. Just sit the cheesecake pan inside. DO NOT close. This will keep the water from soaking into your cheesecake. You can even reuse the bags several times. :)
This reply was: Helpful  Inspiring
Posted 3/18/2011 7:25:30 AM REPORT ABUSE NJ_Cindy said:
Rating:
First of all - this was very easy to make. Everyone LOVED this cheesecake. It was sooooo good. I read the previous comments and wish to add my two cents. - My cheesecake did not crack at all - My cheesecake was moist and not dry - I didn't use a water bath - I love mint and the flavor was great, not too minty Only issue that I had was that I used whipped cream from the can and it looked great when we decorated it but after a short time in the refrigerator the whipped cream seemed to melt all over the cake. It did not detract from the taste though. I did put the Andes candies on top and it was really pretty decorated like the photo.
This reply was: Helpful  Inspiring
Posted 8/17/2010 10:40:31 PM REPORT ABUSE Cheleylynne said:
Rating:
This is the most versatile and wonderful cheesecake recipe. I had some difficulty with the chocolate that is swirled in the cheesecake. It turned hard and was difficult to eat. I fixed that by mixing a small amount of the cheesecake batter, before adding the mint flavoring, with the chocolate. This technique gave the chocolate a rich truffle like texture. Very delicious. I've also adapted this recipe several times for many different flavors. It is a versatile recipe. I substitute white chocolate for the chocolate and add vanilla for a yummy plain cheesecake that can be topped with any fruit. I love this recipe!
This reply was: Helpful  Inspiring
Posted 8/3/2010 4:33:02 PM REPORT ABUSE Lovable56790 said:
Rating:
mmmmm.....delicious.
This reply was: Helpful  Inspiring
Posted 6/29/2010 2:01:43 PM REPORT ABUSE Loves2trynewthings said:
Rating:
I first tried this as mini cheesecakes which was good. I'm hoping when I try it as a whole cheesecake that it will be great.
This reply was: Helpful  Inspiring
Posted 6/22/2010 7:30:24 PM REPORT ABUSE Stovegeek said:
Rating:
I recently made this and I see where some of the people trying this could run into a problem. The reason why foil is wrapped around the pan is because the cheesecake is supposed to go into a water bath. This is what prevents cracked cheesecakes. (They left out the water bath part!) I only had thin foil and even tho I put three sheets on it, water was able to leak in. It didn't totally spoil the cake, but the crust was fudgy, rather than crisp. Everyone at our Father's Day party who had some said it was wonderful! The next time I make this I am going to place a pan of water (an inch deep) on the rack beneath the cake and skip the water bath. The main thing is to have a moist oven~and I think this should suffice. If you opt for the water bath, just wrap the cake pan with a large sheet or two of heavy foil and set it inside a larger pan. Pour cold water into the larger pan, going up about 1/2 way up the sides of the cake pan and avoiding getting it inside the cake pan itself.
This reply was: Helpful  Inspiring
1 - 10 of 13 Reviews « Previous 1 2 Next » 
© 2013 ®/TM General Mills All Rights Reserved
ENDECA_EXCLUDE_START

Related Content

RECIPES
 
ENDECA_EXCLUDE_END
ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END