Chocolate Grasshopper Cheesecake Recipes

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GRASSHOPPER CHEESECAKE



Grasshopper Cheesecake image

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

35 chocolate wafers, finely crushed (about 1-2/3 cups)
1/4 cup butter, melted
1 tablespoon plus 3/4 cup sugar, divided
1 envelope unflavored gelatin
1/2 cup cold water
1 package (8 ounces) cream cheese, softened
1/3 cup green creme de menthe
2 cups heavy whipping cream, whipped

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



Grasshopper Cheesecake image

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

1 (15.25 ounce) package mint-flavored, cream-filled chocolate sandwich cookies (such as Mint Creme Oreo®)
5 tablespoons unsalted butter, melted
¾ teaspoon kosher salt, divided
3 (8 ounce) packages cream cheese, at room temperature
1 ½ cups white sugar
⅔ cup sour cream, at room temperature
¼ cup chocolate liqueur (such as Godiva®)
¼ cup creme de menthe liqueur
3 large eggs, at room temperature
½ (4.6 ounce) package creme de menthe thins (such as Andes®)
1 sprig fresh mint

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

CHOCOLATE GRASSHOPPER CHEESECAKE



Chocolate Grasshopper Cheesecake image

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

30 fudge mint cookies, crushed (about 1 3/4 cups)
2 tablespoons butter or margarine, melted
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*
Sweetened whipped cream
Crème de menthe thin rectangular candies for garnish, unwrapped, cut in half diagonally

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

GRASSHOPPER CHEESECAKE BARS



Grasshopper Cheesecake Bars image

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

¾ cup all-purpose flour
⅓ cup white sugar
⅓ cup unsweetened cocoa powder
6 tablespoons cold butter
1 (8 ounce) package cream cheese, at room temperature
¼ cup white sugar
1 egg
1 teaspoon peppermint extract
5 drops green food coloring
¼ cup milk

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

MINT CHOCOLATE CHEESECAKE



Mint Chocolate Cheesecake image

I created this mint chocolate cheesecake for our high school's annual fundraiser. We were told that it brought a hefty price and was one of the first desserts to go! If desired, you can stir the cookie pieces into the batter instead of adding them in a layer. Keep the pieces fairly small or they have a tendency to rise to the top. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 9h15m

Yield 16 servings.

Number Of Ingredients 16

1 cup Oreo cookie crumbs
3 tablespoons sugar
2 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup white baking chips, melted and cooled
6 tablespoons creme de menthe
1/4 cup all-purpose flour
2 tablespoons creme de cacao
1/2 teaspoon peppermint extract
4 large eggs, room temperature, lightly beaten
1 cup coarsely crushed Oreo cookies (about 10 cookies)
GANACHE:
3/4 cup semisweet chocolate chips
6 tablespoons heavy whipping cream

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon remaining batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.

Nutrition Facts : Calories 518 calories, Fat 33g fat (18g saturated fat), Cholesterol 116mg cholesterol, Sodium 296mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.

IMPOSSIBLY EASY GRASSHOPPER CHEESECAKE



Impossibly Easy Grasshopper Cheesecake image

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

3/4 cup Original Bisquick™ mix
3/4 cup sugar
1/4 cup green crème de menthe
3 eggs
2 packages (8 oz each) cream cheese, softened
1/4 cup miniature semisweet chocolate chips
1/2 cup whipping cream
1 cup miniature semisweet chocolate chips

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



Grasshopper Cheesecake image

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

11 chocolate mint sandwich cookie or 11 cream-filled chocolate sandwich cookies, crushed
3 tablespoons butter or 3 tablespoons margarine
24 ounces cream cheese
3/4 cup sugar
5 teaspoons cornstarch
3 eggs
1 egg yolk
2/3 cup green creme de menthe
1 1/4 teaspoons vanilla extract
3 chocolate mint sandwich cookie, coarsely CRUSHED
1/2 cup semi-sweet chocolate chips
1 tablespoon shortening
white chocolate, for decoration shaved

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



Grasshopper Cheesecake image

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

1 1/2 cups chocolate cookie crumbs
1/4 cup melted butter
1/4 teaspoon cinnamon
1 lb cream cheese, at room temperature
1 cup sugar
1/3 cup green creme de menthe
3 tablespoons Creme de Cacao
2 tablespoons flour
1/2 teaspoon salt
6 eggs, separated
1 cup sour cream
2 ounces semisweet chocolate, grated to garnish the top of the cake

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!

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