Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Grasshopper Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Amy
  • 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.