GRASSHOPPER CHEESECAKE
What do you get when you combine a popular mint-chocolate drink with a cheesecake? Pure delight! Garnish the top with piped whipped cream and cookie crumbs. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cookie crumbs, butter and 1 tablespoon sugar. Press half of mixture onto the bottom of a greased 9-in. springform pan. Refrigerate until chilled., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cool., In a large bowl, beat cream cheese and remaining sugar until fluffy. Gradually beat in gelatin mixture. Stir in creme de menthe. Set aside 1/2 cup whipped cream for garnish. Fold remaining whipped cream into cream cheese mixture., Pour half of the filling over crust. Top with remaining crumb mixture, reserving 2 tablespoons for garnish. Pour remaining filling into pan; garnish with reserved whipped cream. Sprinkle with reserved crumbs. Chill until set. Remove sides of pan before slicing.
Nutrition Facts : Calories 394 calories, Fat 27g fat (16g saturated fat), Cholesterol 75mg cholesterol, Sodium 204mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
GRASSHOPPER CHEESECAKE
I love cheesecake, and I love grasshopper pie. Imagine my sheer joy when I discovered this! Tasty stuff!!!
Provided by Bekah
Categories Cheesecake
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with melted butter and cinnamon.
- Toss and mix well.
- Press into the bottom and partially up the sides of a 9 inch springform pan.
- Preheat the oven to 325 degrees F.
- CHEESE FILLING: Put the cream cheese in a mixing bowl and beat until light and soft.
- Add 3/4 cup of the sugar and mix well.
- Stir in the creme de menthe, creme de cacao, flour and salt.
- Beat until the mixture is blended well.
- Add the egg yolks and sour cream, and beat until the batter is smooth and blended.
- In a different bowl, combine the egg whites and 1/4 cup remaining sugar and beat until the whites stand in soft peaks.
- Fold the beaten whites into the cream-cheese mixture.
- Pour the batter into the crust and bake for about 1 hour, or until the cake has puffed and trembles just slightly when shaken.
- A wooden skewer inserted in the cake should come out almost clean, with just a trace of batter or moist crumbs on it.
- Don't overbake; it will settle and firm somewhat as it cools.
- Don't worry if the cake cracks as it bakes.
- Remove and cool.
- Refrigerate if standing more than 4 hours.
- Garnish the top with grated chocolate.
- ENJOY!
GRASSHOPPER CHEESECAKE BARS
Delicious mint cheesecake sandwiched between two layers of crispy chocolate. Excellent for Christmas cookies!
Provided by 1cowabunga
Categories Desserts Cakes Holiday Cake Recipes
Time 50m
Yield 25
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, sugar, and cocoa powder in a large bowl. Cut in butter until mixture resembles fine crumbs. Set aside 1 cup of the crumbs to be used as the topping. Press remaining crumb mixture into an ungreased 8x8-inch baking pan.
- Bake crust in the preheated oven until set, about 15 minutes. Remove and let cool. Keep oven on.
- While crust is cooling, beat cream cheese and sugar with an electric mixer until fluffy. Add egg, peppermint extract, and green food coloring; beat well. Stir in milk until batter is smooth. Pour batter over the cooled crust. Sprinkle reserved crumb mixture on top.
- Bake until filling is set, 20 to 25 minutes. Cool before cutting into 25 bars.
Nutrition Facts : Calories 94.5 calories, Carbohydrate 8.5 g, Cholesterol 24.8 mg, Fat 6.3 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 3.9 g, Sodium 50.3 mg, Sugar 4.8 g
IMPOSSIBLY EASY GRASSHOPPER CHEESECAKE
No last-minute fuss with this minty cheesecake dessert. Make it ahead so it's chilled and ready to serve.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
- 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.
- Bake about 35 minutes or until center is firm and puffed. Cool 45 minutes (cheesecake top will be cracked).
- 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.
Nutrition Facts : Calories 430, Carbohydrate 36 g, Cholesterol 125 mg, Fat 5, Fiber 1 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 28 g, TransFat 1 g
GRASSHOPPER CHEESECAKE
This minty dessert tastes as good as the thick frosty after-dinner drink that goes by the same name.
Provided by Olha7397
Categories Cheesecake
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- FOR THE CHOCOLATE MINT COOKIE CRUST: In a small bowl stir together crushed cookies and melted butter or margarine till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
- FOR THE FILLING: In a large bowl combine cream cheese, sugar, and cornstarch. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in creme de menthe and vanilla extract. Stir in crushed cookies. Pour the cream cheese mixture over the crust.
- Bake at 350°F for 10 minutes. Lower the temperature to 200°F and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight.
- TO MAKE THE CHOCOLATE GLAZE: In a small saucepan melt chocolate chips and shortening over low heat, stirring constantly. Spread warm chocolate mixture over cheesecake. Garnish with shaved white chocolate. Chill till serving time. Makes 12 to 18 slices.
- Cheesecake Extraordinaire.
Nutrition Facts : Calories 398.1, Fat 27.4, SaturatedFat 16.3, Cholesterol 138.6, Sodium 208.1, Carbohydrate 25.9, Fiber 0.4, Sugar 22.8, Protein 6.4
GRASSHOPPER CHEESECAKE
The classic chocolate-mint profile. Super creamy and luscious. Doesn't feel too heavy and has a nice and natural (not neon green) hue. Use Thin Mint® Girl Scout cookies for garnish if desired.
Provided by Marianne Williams
Time 7h25m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil.
- Pulse mint sandwich cookies in a food processor until finely chopped. Add butter and 1/4 teaspoon salt, and pulse until incorporated, about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan.
- Bake in preheated oven until fragrant and starting to turn crispy, 10 to 12 minutes. Remove and set aside to cool while you prepare the cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C).
- Combine cream cheese and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high, scraping down sides as necessary, until completely smooth and creamy, 1 to 2 minutes. Add sour cream and beat until combined, about 30 seconds. Add chocolate liqueur, creme de menthe liqueur, and remaining 1/2 teaspoon salt; beat on medium until combined, about 1 minute. Add eggs, 1 at a time, and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan.
- Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan, making sure you do not get any water into the cheesecake.
- Bake until filling is set but still slightly jiggly in center, 60 to 65 minutes. Turn oven off, and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan, and set aside to cool completely, about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight.
- Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer onto a cake stand or serving plate. Chop creme de menthe thins. Top cake with chopped thins and sprig of mint. Slice and serve cold or at room temperature.
Nutrition Facts : Calories 738.4 calories, Carbohydrate 74.4 g, Cholesterol 151.7 mg, Fat 43.4 g, Fiber 1.4 g, Protein 10 g, SaturatedFat 23.1 g, Sodium 582.3 mg, Sugar 54.6 g
MINI GRASSHOPPER CHEESECAKES
A thin mint cookie for a base and a yummy green filling..perfect for St Patricks day or anytime. A big hit with kids too. My own creation. You will need 18-24 foil cupcake liners for these.
Provided by HeatherFeather
Categories Cheesecake
Time 1h
Yield 18-24 serving(s)
Number Of Ingredients 12
Steps:
- Line rregular muffin tins with cupcake liners and set 1 cookie into each tin.
- Preheat oven to 325°F.
- Beat cream cheese, sugar, cocoa powder, and flour together well.
- Add eggs, one at a time, beating well after each.
- Stir in sour cream and extract.
- Fill tins and bake 20-25 minutes.
- Filling will still appear soft but won't jiggle when cooked.
- Cool in tins 5-10 minutes.
- Combine topping and spoon onto each cake, then allow to cool completely still in the tins. (about 30 minutes).
- Chill well before serving.
- TIP: Use extra cookies to garnish the tops of each (I crumble some of the extra cookies and pop a mint leaf into the top).
Nutrition Facts : Calories 214.4, Fat 14.7, SaturatedFat 8.2, Cholesterol 72.1, Sodium 113.8, Carbohydrate 18.7, Fiber 0.6, Sugar 17.1, Protein 3.5
CHOCOLATE GRASSHOPPER CHEESECAKE
Mint, chocolate, cheesecake. Three fantastic flavors that come together in one awesome dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 7h35m
Yield 16
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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 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.
- 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.
- 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.
Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 23 g, TransFat 1/2 g
IMPOSSIBLY EASY GRASSHOPPER CHEESECAKE
One of Betty Crocker's impossibly easy pies, and it truly is easy. This makes a tasty family-sized pie, which is nicely minted, studded with chocolate chips and covered with a smooth chocolate topping. If you'd like a larger pie, double all the ingredients and bake in a 9x13-inch baking dish coated with cooking spray. It will take about 30-37 minutes. Time does not include 3-3/4 hours chilling time.
Provided by Lorraine of AZ
Categories Cheesecake
Time 43m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Spray a 9x1-1/4 inch pie pate with cooking spray.
- Beat all ingredients except chocolate chips and Chocolate Ganache in a large bowl with electric mixer on high speed 2 minutes, scraping bowl frequently. Stir in chocolate chips. Pour into pie plate.
- Bake about 35 minutes or until center is firm and puffed. Cool 45 minutes (cheesecake top will be cracked). Carefully spread Chocolate Ganache over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.
- To make the Chocolate Ganache: Heat both ingredients in a 1-quart saucepan over medium heat, stirring constantly, until smooth; remove from heat.
Nutrition Facts : Calories 508.6, Fat 33.5, SaturatedFat 19.7, Cholesterol 129.8, Sodium 278.8, Carbohydrate 47, Fiber 2.2, Sugar 37.9, Protein 7.7
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