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Chocolate Grasshopper Cheesecake

Mint, chocolate, cheesecake. Three fantastic flavors that come together in one awesome dessert!

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( 168 Ratings)

168 Ratings

5 Stars 26%

4 Stars 30%

3 Stars 28%

2 Stars 10%

1 Stars

Member Reviews ( 13 )

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Prep Time 30 min
Total Time 7 hr 35 min
Servings 16

Ingredients

Crust

30: fudge mint cookies, crushed (about 1 3/4 cups)

2: tablespoons butter or margarine, melted

Filling

4: oz semisweet baking chocolate

3: packages (8 oz each) cream cheese, softened

1: cup 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

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Directions

1 Heat oven to 300°F. Wrap foil around bottom and side of 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 12 minutes. Cool 30 minutes.
2 In small microwavable bowl, microwave chocolate on High 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.
3 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.
4 Drop 8 to 10 tablespoonfuls 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.
5 Bake 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 1 hour. Remove from oven to cooling rack; cool at room temperature 1 hour. Refrigerate 3 hours.
6 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.

EXPERT TIPS

Expert Tips

*One teaspoon peppermint extract and 4 to 6 drops green food color can be substituted for the crème de menthe liqueur.

This decadent dessert is the perfect do-ahead because it needs to be chilled at least 3 hours before serving.

For easy cutting, dip your knife into hot water.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 210),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 15g, 15% Trans Fat 1/2g 1/2% ),
Cholesterol: 105mg; 105%;
Sodium: 190mg; 190%;
Total Carbohydrate: 28g; 28%
(Dietary Fiber 0g 0% Sugars 23g 23% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 6%;

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 13 Reviews View All

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