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Grasshopper Cheesecake Recipe
|Chocolate cookie crumbs||1 1⁄2 Cup (24 tbs) (About Forty-Two 1 -1/2-Inch Chocolate Snaps)|
|Butter/Margarine||2 Tablespoon, melted|
|Cream cheese||16 Ounce (2 Packages Of 8 Ounce Each, At Room Temperature)|
|Sugar||1 Cup (16 tbs)|
|Green cream de menthe||1⁄4 Cup (4 tbs)|
|White creme de cacao||2 Tablespoon|
|Sweet cooking chocolate||4 Ounce|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4598 Calories from Fat 2681
% Daily Value*
Total Fat 307 g472%
Saturated Fat 165.1 g825.3%
Trans Fat 0 g
Cholesterol 1257.6 mg
Sodium 2506.3 mg104.4%
Total Carbohydrates 409 g136.3%
Dietary Fiber 26.3 g105.3%
Sugars 327 g
Protein 71 g141.1%
Vitamin A 157.6% Vitamin C 1.7%
Calcium 77.5% Iron 181%
*Based on a 2000 Calorie diet
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.