Grasshopper Cheesecake 2

Grasshopper Cheesecake

Just in time for Saint Patrick’s Day comes this mint-and-chocolate combo hailing from under the rainbow. Thanks to a winning combination of cream cheese, whipped cream, and creme de menthe (or peppermint extract), this batter makes for one incredibly rich and refreshing dessert. With a color worthy of a leprechauns suit jacket, this unapologetically minty dessert pairs sublimely with not one, but two layers of chocolate cookie crust, with extra crumble reserved for garnish. I promise that if you try this, you won’t be sorry. And you can trust me: I’m Irish.

Recipe:

AuthorMackieDifficultyBeginner

Crust
 3 ⅓ cups Chocolate wafers, crushed
 ½ cup Butter, melted
 2 tbsp Sugar
Cheesecake Filling
 1 envelope Unflavored gelatin
 ½ cup Cold water
 ¾ cup Sugar
 8 oz Cream cheese
  cup Creme de menthe*
 *or 1 tsp of peppermint extract and green food coloring
 1 ½ cups Heavy whipping cream

Crust
1

Combine all ingredients in a medium bowl and mix well. Press half of the mixture into the bottom of an 8 inch spring form pan and chill.

Cheesecake Filling
2

In a small saucepan, sprinkle gelatin over cold water and let stand for 1 minute. Heat over low heat, stirring until the gelatin is completely dissolved. Allow to cool.

3

In a large bowl, beat the heavy cream until stiff peaks form; set aside. In a separate large bowl, beat cream cheese and sugar until fluffy. Gradually add in the gelatin mixture and the creme de menthe. Fold in the whipped cream.

4

Pour half of the filling over the crust, then top with remaining crumb mixture; reserving 2 tbsp for garnish. Pour remaining filling into pan and garnish with reserved crumbs. Chill until set then remove from pan and serve.

Ingredients

Crust
 3 ⅓ cups Chocolate wafers, crushed
 ½ cup Butter, melted
 2 tbsp Sugar
Cheesecake Filling
 1 envelope Unflavored gelatin
 ½ cup Cold water
 ¾ cup Sugar
 8 oz Cream cheese
  cup Creme de menthe*
 *or 1 tsp of peppermint extract and green food coloring
 1 ½ cups Heavy whipping cream

Directions

Crust
1

Combine all ingredients in a medium bowl and mix well. Press half of the mixture into the bottom of an 8 inch spring form pan and chill.

Cheesecake Filling
2

In a small saucepan, sprinkle gelatin over cold water and let stand for 1 minute. Heat over low heat, stirring until the gelatin is completely dissolved. Allow to cool.

3

In a large bowl, beat the heavy cream until stiff peaks form; set aside. In a separate large bowl, beat cream cheese and sugar until fluffy. Gradually add in the gelatin mixture and the creme de menthe. Fold in the whipped cream.

4

Pour half of the filling over the crust, then top with remaining crumb mixture; reserving 2 tbsp for garnish. Pour remaining filling into pan and garnish with reserved crumbs. Chill until set then remove from pan and serve.

Grasshopper Cheesecake

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Thanks to Taste of Home for the recipe!

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