Grasshopper Cheesecake
Immerse yourself in the decadent allure of a Grasshopper Cheesecake, a creamy and minty twist on a classic dessert that’s as eye-catching as it is delicious. Built on a rich, buttery chocolate cookie crust, this cheesecake features a velvety blend of cream cheese, sour cream, and a hint of pure peppermint extract, with an optional touch of green food coloring for a festive flair. Baked to perfection and chilled for ultimate indulgence, it’s crowned with a luscious whipped cream topping infused with crème de menthe and finished with delicate chocolate shavings. Perfect for holidays, dinner parties, or any special occasion, this show-stopping dessert combines refreshing mint flavors with a smooth, luxurious texture that will leave every guest swooning. Optimize your dessert game with this Grasshopper Cheesecake recipe, an irresistible combination of elegance and flavor!
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies (e.g., Oreo)
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 4 pieces Large eggs
- 1 cup Sour cream
- 1.5 teaspoons Pure peppermint extract
- 5 drops Green food coloring (optional)
- 1 cup Heavy cream, chilled
- 2 tablespoons Powdered sugar
- 2 tablespoons Crème de menthe liqueur (optional)
- optional Chocolate shavings (for garnish)
Instructions
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan with cooking spray or butter, then line the bottom with parchment paper.
Place the chocolate sandwich cookies in a food processor and pulse until finely crushed. Transfer the crumbs to a bowl and mix in the melted butter until evenly combined.
Press the cookie mixture firmly into the bottom of the prepared springform pan to form an even crust. Set aside.
In a large mixing bowl, beat the cream cheese and granulated sugar together using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the sour cream, peppermint extract, and green food coloring (if using), until the batter is smooth and evenly colored.
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
Bake the cheesecake in the preheated oven for 60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature. Then cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to fully set.
For the topping, whip the heavy cream, powdered sugar, and crème de menthe (if using) in a chilled bowl using an electric mixer on high speed until stiff peaks form.
Spread or pipe the whipped cream over the top of the cheesecake. Garnish with chocolate shavings, if desired.
Release the cheesecake from the springform pan, slice, and serve chilled. Enjoy!
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 315 mg | 14% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 32.5 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 112 mg | 9% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 123 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
