Grasshopper Cheesecake Recipe

Grasshopper Cheesecake

This layered cheesecake captures the flavors of a popular after-dinner drink.  If clear crème de menthe is used for your Grasshopper Cheesecake  or a more intense green color is desired, add a few drops of green food coloring.

Grasshopper Cheesecake Recipe

Grasshopper Cheesecake

Crust:   8 ½ oz. chocolate cookie wafers, crushed (1 ¾ cups)

¼ cup margarine or butter, melted

Filling:   4 eggs

3 (8 oz.) pkg. cream cheese, softened

1 cup sugar

2 cups dairy sour cream

3 oz. (3 squares) semi-chocolate, melted

¼ cup crème de cocoa

¼ cup green crème de menthe

Topping:   3 oz. (3 squares) semi-sweet chocolate, melted

½ cup dairy sour cream

Preheat oven to 325 F.  In medium bowl, combine crust ingredients; press in bottom and 2 inches up sides of 10 inch springform pan.

In large bowl, beat eggs.  Add cream cheese and sugar; beat until smooth.  Add 2 cups sour cream; blend well.  Divide mixture in half.  Stir 3 oz. melted chocolate and crème de cocoa into one half of mixture; pour into prepared crust.  Stir crème de menthe into remaining mixture.  Carefully spoon over chocolate mixture.

Bake at 325F. for 65 to 80 minutes or until center is set.  (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.)  Cool.

In small bowl, combine 3 oz. melted chocolate and ½ cup of sour cream.  Spread over top of cooled cheesecake.  Make spiral design with frosting comb or a fork, if desired.  Refrigerate several hours or overnight.  Before serving, carefully remove sides of pan.        16 servings

 

(Recipe for Grasshopper Cheesecake was in the Pillsbury Classic Cookbook, Show Off Desserts Sensational and Simple To Make, 1987)

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