Grasshopper Cheesecake Recipe
Ingredients
| Chocolate | 1/2 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Butter/Margarine | 2 Tablespoon, melted | |
| 2 (8-oz.) pkgs. cream cheese, room temperature | ||
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 3 | |
| 1/4 cup green creme de menthe | ||
| White creme de cacao | 2 Tablespoon | |
| 4 oz. sweet cooking chocolate | ||
| Dairy sour cream | 1/2 Cup (16 tbs) | |
Directions
In a small bowl, combine crumbs, 1 tablespoon sugar and melted butter or margarine.
Press on bottom and 1-1/2 inches up side of an 8-inch springform pan; refrigerate.
Preheat oven to 350°F (175°C).
In a large mixer bowl, cream the cheese and 1 cup sugar.
Add eggs, beating until smooth.
Stir in creme de menthe and creme de cacao.
Pour into prepared crust.
Bake 40 to 45 minutes.
Cool in pan.
Melt chocolate; cool about 5 minutes.
Stir sour cream into melted chocolate.
Spread over slightly cooled cheesecake.
Refrigerate until set.
Remove side of pan.
Cut cheesecake into wedges and serve.
Press on bottom and 1-1/2 inches up side of an 8-inch springform pan; refrigerate.
Preheat oven to 350°F (175°C).
In a large mixer bowl, cream the cheese and 1 cup sugar.
Add eggs, beating until smooth.
Stir in creme de menthe and creme de cacao.
Pour into prepared crust.
Bake 40 to 45 minutes.
Cool in pan.
Melt chocolate; cool about 5 minutes.
Stir sour cream into melted chocolate.
Spread over slightly cooled cheesecake.
Refrigerate until set.
Remove side of pan.
Cut cheesecake into wedges and serve.
Chef
