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Chocolate Grasshopper Cheesecake

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By Betty Crocker Kitchens
Updated Dec 8, 2009
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Mint, chocolate, cheesecake. Three fantastic flavors that come together in one awesome dessert!

Chocolate Grasshopper Cheesecake

  • Prep Time 30 min
  • Total 7 hr 35 min
  • Servings 16
  • Ingredients 9
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Ingredients

Crust

  • 30 fudge mint cookies, crushed (about 1 3/4 cups)
  • 2 tablespoons butter or margarine, melted

Filling

  • 4 oz semisweet baking chocolate
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 4 eggs
  • 1/3 cup green crème de menthe liqueur*

Topping and Garnish, if desired

  • Sweetened whipped cream
  • Crème de menthe thin rectangular candies for garnish, unwrapped, cut in half diagonally

Instructions

  • Step 
    1
    Heat oven to 300°F. Wrap foil around bottom and side of ungreased 9-inch springform pan. In large bowl, mix crust ingredients with fork until crumbly. Press in bottom and 1 inch up side of pan. Bake 12 minutes. Cool 30 minutes.
  • Step 
    2
    In small microwavable bowl, microwave chocolate on High 45 to 60 seconds, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth. Set aside.
  • Step 
    3
    In large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir in liqueur. Pour filling evenly over crust.
  • Step 
    4
    Drop 8 to 10 tablespoonfuls 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.
  • Step 
    5
    Bake 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 temperature 1 hour. Refrigerate 3 hours.
  • Step 
    6
    To serve, remove side of pan. Spoon whipped cream into decorating bag with large star tip; squeeze bag to pipe cream around top edge of cheesecake. Garnish with candies.

Nutrition

340 Calories
23g Total Fat
6g Protein
28g Total Carbohydrate
23g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
15g
75%
Trans Fat
1/2g
Cholesterol
105mg
35%
Sodium
190mg
8%
Potassium
110mg
3%
Total Carbohydrate
28g
9%
Dietary Fiber
0g
0%
Sugars
23g
Protein
6g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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