Why You’ll Love This Recipe
- Classic Flavor Combination: The blend of chocolate and mint offers a timeless taste that appeals to many.
- Creamy Texture: The cheesecake’s smooth consistency melts in your mouth, providing a luxurious experience.
- Festive Appearance: The subtle green hue adds a touch of elegance, making it perfect for celebrations.
- Versatile Serving Options: This cheesecake can be served as a show-stopping centerpiece or as individual slices for gatherings.
Ingredients
Crust:
- 1 (15.25 ounce) package chocolate sandwich cookies with crème filling
- 5 tablespoons unsalted butter, melted
- ¾ teaspoon kosher salt, divided
Filling:
- 3 (8 ounce) packages cream cheese, at room temperature
- 1½ cups white sugar
- ⅔ cup sour cream, at room temperature
- ¼ cup chocolate liqueur (such as Godiva®)
- ¼ cup crème de menthe liqueur
- 3 large eggs, at room temperature
Garnish:
- ½ (4.6 ounce) package crème de menthe thins (such as Andes®)
- 1 sprig fresh mint
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil.
- Pulse the chocolate sandwich cookies in a food processor until finely chopped.
- Add the melted butter and ¼ teaspoon salt; pulse until well combined.
- Press the mixture evenly over the bottom and halfway up the sides of the prepared pan.
- Bake for 10 minutes; remove from the oven and set aside.
-
Prepare the Filling:
- Reduce the oven temperature to 325°F (163°C).
- Beat the cream cheese and sugar in a large bowl until smooth and creamy.
- Add the sour cream, chocolate liqueur, and crème de menthe liqueur; mix until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Pour the filling into the prepared crust.
-
Bake:
- Bake for 1 hour and 10 minutes, or until the center is set.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack.
-
Chill:
- Refrigerate the cheesecake for at least 5 hours, or overnight, before serving.
-
Serve:
- Garnish with crème de menthe thins and a sprig of fresh mint.
Servings and Timing
- Yield: 1 (9-inch) cheesecake, approximately 10 servings
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Additional Time: 5 hours 45 minutes (chilling)
- Total Time: 7 hours 25 minutes
Variations
- Crust Alternatives: Use chocolate graham crackers or chocolate wafer cookies for a different flavor.
- Liqueur Substitutes: Replace crème de menthe with peppermint extract for a non-alcoholic version.
- Chocolate Enhancement: Add mini chocolate chips to the filling for added texture.
- Mint Garnish: Top with chocolate shavings or a drizzle of chocolate sauce for extra indulgence.
Storage/Reheating
- Storage: Keep the cheesecake refrigerated in an airtight container for up to 5 days.
- Freezing: Wrap the cheesecake tightly in plastic wrap and aluminum foil; freeze for up to 2 months. Thaw in the refrigerator before serving.
FAQs
Can I make this cheesecake without alcohol?
Yes, you can substitute the chocolate liqueur and crème de menthe liqueur with their non-alcoholic counterparts or use peppermint extract for the mint flavor.
How can I prevent cracks from forming on the cheesecake?
To prevent cracks, avoid overmixing the batter, bake at a lower temperature, and allow the cheesecake to cool gradually in the oven with the door ajar.
Can I use a different type of crust?
Absolutely. You can use a traditional graham cracker crust or any other cookie crust you prefer.
How do I know when the cheesecake is done?
The cheesecake is done when the center is set and slightly jiggles when gently shaken.
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day or two in advance and stored in the refrigerator until ready to serve.
Is it necessary to use a springform pan?
Yes, a springform pan allows for easy removal and clean presentation. If you don’t have one, you can use a regular cake pan and carefully cut the cheesecake into slices after chilling.
How can I prevent the crust from being too thick?
To avoid a crust that’s too thick, be sure to press it evenly into the pan and not up the sides too much. Adjust the amount of crust mixture as needed.
Can I use a different mint flavor?
Yes, you can substitute crème de menthe with peppermint liqueur or extract for a slightly different minty experience.
What if I don’t have a food processor to crush the cookies?
If you don’t have a food processor, you can place the cookies in a zip-top bag and crush them with a rolling pin until finely ground.
How do I garnish the cheesecake for a polished look?
For a beautiful finish, arrange the crème de menthe thins evenly on top and add a sprig of fresh mint in the center.
Conclusion
Grasshopper Cheesecake is the perfect dessert for chocolate and mint lovers alike. With its creamy texture, elegant presentation, and irresistible flavor, this cheesecake is sure to be the star of any celebration. Whether you’re preparing it for a holiday gathering or a special occasion, this indulgent treat will leave everyone asking for seconds. Its make-ahead nature and easy-to-follow instructions make it a breeze to prepare, allowing you to enjoy the compliments without the stress.
Grasshopper Cheesecake
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 7 hours 25 minutes
- Yield: 1 (9-inch) cheesecake, approximately 10 servings
- Category: Cheesecake, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this decadent Grasshopper Cheesecake, where classic chocolate and mint flavors come together in a creamy, irresistible dessert. The green hue and rich taste make this cheesecake perfect for any special occasion, from holidays to gatherings. A showstopper that’s as visually stunning as it is delicious.
Ingredients
Crust:
- 1 (15.25 ounce) package chocolate sandwich cookies with crème filling
- 5 tablespoons unsalted butter, melted
- ¾ teaspoon kosher salt, divided
Filling:
- 3 (8 ounce) packages cream cheese, at room temperature
- 1½ cups white sugar
- ⅔ cup sour cream, at room temperature
- ¼ cup chocolate liqueur (such as Godiva®)
- ¼ cup crème de menthe liqueur
- 3 large eggs, at room temperature
Garnish:
- ½ (4.6 ounce) package crème de menthe thins (such as Andes®)
- 1 sprig fresh mint
Instructions
- Preheat oven to 350°F (175°C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil.
- Pulse the chocolate sandwich cookies in a food processor until finely chopped.
- Add melted butter and ¼ teaspoon salt to the cookie crumbs. Pulse until well combined.
- Press the mixture evenly over the bottom and halfway up the sides of the pan. Bake for 10 minutes and set aside.
- Reduce oven temperature to 325°F (163°C). Beat cream cheese and sugar until smooth and creamy.
- Add sour cream, chocolate liqueur, and crème de menthe liqueur. Mix until well combined.
- Add eggs, one at a time, mixing well after each addition.
- Pour the filling into the prepared crust and bake for 1 hour and 10 minutes, until the center is set.
- Turn off the oven and leave the cheesecake to cool in the oven with the door ajar for 1 hour.
- Remove from the oven, let cool completely on a wire rack, then refrigerate for at least 5 hours or overnight.
- Garnish with crème de menthe thins and a fresh mint sprig.
Notes
- For a non-alcoholic version, substitute the liqueurs with peppermint extract.
- Add mini chocolate chips to the filling for a chocolatey texture.
- Use a graham cracker crust for a more traditional base.
