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Grasshopper Cheesecake with Chocolate Ganache

The recipe

Grasshopper Cheesecake with Chocolate Ganache

  • Servings0

Ingredients

Crust:

  • 2 cups Oreo Cookie crumbs
  • 1/4 teaspoon salt
  • 6 Tablespoons butter- melted

Cheesecake Layer:

  • 4 8 oz packages cream cheese- softened
  • 1/2 cup granulated sugar
  • 3 Tablespoons Flour
  • 1/4 cup crème de menthe liqueur
  • 1/2 cup heavy whipping cream
  • 3 eggs
  • 2-3 drops green food color- optional
  • 1/2 cup mini chocolate chips

Chocolate Ganache:

  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy whipping cream

Instructions

Crust:

  1. Preheat your oven to 350 degrees and prepare a 9” springform pan with non-stick spray and set aside.
  2. In a food processor, pulse oreo cookies until you get 2 cups of crumbs. Add in salt, and butter and pulse until combined.
  3. Pour into the bottom of the springform pan and using the back of a spoon, gently press the crumbs to form the crust. Be sure to bring the crumbs about 1 inch up the side.
  4. Bake at 350 for 10 minutes.

Cheesecake Filling:

  1. In the bowl of a stand mixer equipped with a paddle attachment (or using an electric hand mixer) cream the cream cheese for 2-3 minutes or until smooth and there are no lumps remaining. Mix in the sugar, flour and mix until just combined.
  2. Mix in crème de menthe and mix until smooth.
  3. Pour in the heavy cream and start whisking on low speed until combined then slowly increase speed to high for 30 seconds.
  4. Add in eggs one at a time, fully incorporating after each addition. Scrape the sides and bottom of the bowl. Give one final mix to make sure everything is incorporated.
  5. Pour the batter into the prepared pan and smooth.
  6. Bake on 350 for 15 minutes then, without opening the oven door, reduce heat to 200 and bake for an additional 50 minutes.
  7. Once the 50 minutes is up, turn the heat off and slightly crack the oven door for about 20-30 minutes to allow the cheesecake to slowly cool. (NOTE: this step is not necessary, however it helps reduce cracking)
  8. Allow the cheesecake to come to room temperature and place in the refrigerator overnight.

Ganache:

  1. In a microwave safe bowl, heat the heavy cream for 30 seconds or until hot. Add in the chocolate chips and let sit for 2-3 minutes then whisk until smooth.
  2. Pour over the set cheesecake and smooth.
  3. Top with a ring of whipped cream and chopped mint chocolate candy and serve.