Email to Phil      

Grasshopper Cheesecake

List of Ingredients

Oreo Cookie Crust Ingredients:

2 cups finely crushed Oreo cookie crumbs
1/2 cup melted butter or margarine


Mix both ingredients together until crumbly. Press into bottom and 1" up the sides of a lightly greased 10" springform pan.


Chocolate Mint Grasshopper Cheese Cake Filling Ingredients:

1 cup granulated white sugar
3-8 oz. packages softened cream cheese
4 large eggs
3 Tablespoons Creme De Cocoa Liquer*
3 Tablespoons green Creme De Menthe Liquer*
4.67 oz. package Creme De Menthe chocolate mint candy thins-chopped,
reserve 6 for the garnish (like Andes)-un-wrap candies before using
1 teaspoon all-purpose flour
whipped cream


Pre-heat oven to 375F.

Beat sugar with cream cheese until smooth and creamy-about 2 minutes. Add eggs, one at a time, beating well after each addition. Do NOT overbeat. Fold in Creme De Cocoa Liquer and Creme De Menthe Liquer.

Stir together 1/2 cup of the chopped creme de menthe chocolate mint candy thins with the all-purpose flour to coat-this step will prevent the candy from falling to the bottom of the cake and lying just above the crust. Gently stir into cream cheese mixture. Pour filling into crust. Garnish with chopped mints.

Bake for 45 to 55 minutes, or until firm to your touch. The cheese cake surface could be slightly cracked-if you did not place a pan of warm rack on the rack just below the cheese cake in your oven. Loosen sides of cheese cake by running a knife around the edges of the inside of the pan. Cool at least one hour before refrigerating. Refrigerate at least 6 hours. To garnish, pipe sweetened whipped cream over the top and garnish with 6 reserved mints.


Serves 12-16

*For a non-alcoholic version, substitute 1 teaspoon real peppermint extract and 6 drops of green food coloring for the Creme De Cocoa Liquer and Creme De Menthe Liquer.



Recipe