Grasshopper Cheesecake Bars Recipe 455

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GRASSHOPPER CHEESECAKE BARS RECIPE - (4.5/5)



Grasshopper Cheesecake Bars Recipe - (4.5/5) image

Provided by á-48944

Number Of Ingredients 9

1 package refrigerated Pillsbury Ready To Bake!® Big Deluxe Chocolate Chip Cookies with Hershey's® mini Kisses®
2 packages (8-ounces each) Philadelphia cream cheese, softened
1/2 cup sugar
3 eggs
1 tablespoon all purpose flour
1/3 cup mint coffee creamer
Few drops mint extract (optional)
Few drops green food color
3 ounces mint chocolate chips, for decorating

Steps:

  • Heat the oven to 350°F. Line an 9X9-inch baking pan with parchment paper. Remove the refrigerated cookie dough from the package and with your fingers press it evenly on the bottom of the prepared pan. Bake in preheated oven for 15 minutes. The dough will be puffed but not fully baked. Remove from the oven and let cool for 5 minutes. Make the cheesecake filling in the meantime. In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir in the flour. Add the coffee creamer and mint extract, if using, and stir to combine. Add the green food color and stir to combine. With the back of the spoon press the half-baked puffed cookie dough to release the air in the crust. Pour the cheesecake filling over it. Bake in preheated oven for 30 minutes or until the center is just set. Let the cheesecake cool at room temperature for at least 1 hour and refrigerate for few hours before cutting into bars. Before serving, melt the chocolate chips and drizzle the melted chocolate over the cheesecake bars.

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

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