Grasshopper Cheesecake

December 30, 2019

I wanted to share one last recipe for the year. They’ve been few and far between, just like my free time lol, so while on Christmas break I had a little bit of time to type this one up! I love this mint and chocolate combination, especially after a lasagna dinner! Or in this case for a family Christmas get together! (It is one of my brother’s favs so I make it for him!)

I love making cheesecake! I’ve blogged about my top cheesecake making tips previously..don’t over beat or over cook, etc. (Find it here )

Grasshopper Cheesecake
Makes one 10″ cheesecake
Crust:
Approximately 35 Oreos or fudge mint cookies, crushed
3 tbsp butter or margarine, melted
Filling:
6 oz semisweet baking chocolate
4 1/2 (8oz) pkgs cream cheese
1 1/2 cups sugar
6 eggs
1 tbsp flour
1 1/2 tsp peppermint extract
6-8 drops green food coloring

Directions:
Heat oven to 300*, wrap bottom of 10″ springform pan with foil. Mix crushed cookies and melted butter until crumbly. Press in bottom and part way up sides of prepared pan. Bake 12 minutes a d allow to cool whole making cheesecake filling.
In large bowl beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating just until combined. Add flour. Stir in extract and food coloring. Do not over beat.
Transfer into prepared pan, on top of crust.
In small bowl microwave the chocolate in 30 second intervals until melted. Stir until smooth. Drop by spoonfuls into cheesecake filling. Use butter knife to swirl chocolate around to give marbled affect.
Bake 1 hour and 15 minutes, or until set approximately 2″ from edge of pan. (Center will still be ‘jiggly’.)
Turn oven off, crack oven door to remain open while cheesecake remains in oven for approximately 1 hour to cool. Then transfer to refrigerator. Best if refrigerated 3 hours before serving.
Garnish with ready whip whipped topping and mint chocolate candy if desired.
Enjoy!

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