Chocolate Grasshopper Cheesecake
Picture is from the Pillsbury Site.
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- fudge mint cookies, crushed (about 1 3/4 cups)
- 2 Tbsp
- butter or margarine, melted
- 4 oz
- semisweet baking chocolate
- 3 pkg
- (8oz. each) cream cheese
- 1 c
- 1/3 c
- green crème de menthe liqueur
SWEETENED WHIPPED CREAM
CRèME DE MENTHE THIN RECTANGULAR CANDIES FOR GARNISH, UNWRAPPED AND CUT IN HALF DIAGONALLY
1Heat oven to 350ºF. Wrap foil around bottom and side of ungreased 9 inch springform pan. In a large bowl, mix crust ingredients with fork until crumbly. Press in bottom and up sides of springform pan. About 1 inch up sides. Bake 12 minutes and then cool 30 minutes.
2In small microwaveable bowl, mirowave chocolate on High 45 to 50 seconds increments, stirring until melted. Set aside.
3In a large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequentlyl, until smooth and creamy. Add eggs one at a time, beating until smooth after each addition. Stir in Liqueur. Pour filling evenly over crust.
4Drop 8 to 10 tablespoons 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.
5Bake 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 temp. 1 hour. Refrigerate 3 hours or over night.
6NOTE: I use Andes Crème de Menthe cookies crushed up for the crust.