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Grasshopper Cheesecake Recipe

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4.1 from 41 reviews

  • Author: Amina
  • Total Time: 14 hours 20 minutes (including chilling time)
  • Yield: 12 servings

Description

A decadent and refreshing Grasshopper Cheesecake combining the rich creaminess of classic cheesecake with the minty flavors of crème de menthe and crème de cacao. Featuring a crunchy Oreo cookie crust and a smooth, green-hued filling, topped with optional whipped cream and dark chocolate curls, this dessert is perfect for mint lovers and festive occasions.

Ingredients

Crust

  • 4 tablespoons unsalted butter (melted, 2 ounces)
  • 20 regular Oreo cookies

Filling

  • 1 ½ cups granulated sugar (332g)
  • 2 tablespoons all-purpose flour (16g)
  • 32 ounces block cream cheese (room temperature)
  • 4 large eggs (room temperature)
  • ¼ cup crème de menthe liqueur (clear or green)
  • ¼ cup clear crème de cacao liqueur
  • 2 teaspoons vanilla extract
  • 1 cup sour cream (8 oz or 227g)
  • Green food color (optional, if using clear crème de menthe)

Whipped Cream Topping (Optional)

  • 1 cup heavy whipping cream (8 ounces)
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Garnish

  • Dark chocolate curls or crumbled Oreo cookies

Instructions

  1. Prepare the crust: Preheat the oven to 350°F. In a food processor, pulse the Oreo cookies until they turn into fine, even crumbs, about 30 seconds. Slowly add the melted butter in a steady stream while pulsing until the mixture resembles wet sand.
  2. Form and bake the crust: Transfer the crumb mixture to a 9-inch springform pan. Press the crust firmly into the bottom and ½ inch up the sides using the bottom of a dry measuring cup. Bake for 10 to 12 minutes until set and fragrant. Remove and cool on a wire rack.
  3. Wrap the pan: Once cooled, wrap the bottom and sides of the springform pan with double or triple layers of heavy-duty foil. Place the pan inside a large roasting pan.
  4. Prepare the filling: Reduce the oven temperature to 325°F. In a stand mixer bowl fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Scrape the bowl. In a small bowl, whisk together sugar and flour. With the mixer on medium-low, gradually add the sugar mixture, beating until smooth and scraping down the bowl as needed.
  5. Add eggs: Increase speed to medium and add eggs one at a time, beating just until yolks disappear before adding the next. Scrape down the bowl and blend again carefully to avoid overbeating.
  6. Incorporate flavorings: On low speed, add the crème de menthe, crème de cacao, vanilla extract, sour cream, and green food coloring if using. Beat until well combined. Scrape down bowl sides once more and blend for 5 additional seconds.
  7. Assemble and bake: Pour the filling into the prepared crust. Fill the outer roasting pan with hot tap water halfway up the springform pan sides. Bake for 100 to 110 minutes until the center jiggles slightly, edges puff, and surface looks dry. Tent with foil if browning too quickly.
  8. Cool gradually: Turn off the oven and slightly open the door using a pot holder. Let cheesecake cool in water bath inside oven for 1 hour. Remove from oven, transfer to wire rack, unwrap foil, and run a small knife around the edges to loosen. Leave in pan and cool to room temperature, about 2 to 3 hours.
  9. Chill: Cover the cheesecake with foil or plastic wrap and refrigerate overnight or up to 24 hours.
  10. Prepare whipped cream topping (optional): In a cold medium bowl, beat heavy cream at medium speed until soft peaks form. Add powdered sugar and vanilla extract, then beat at high speed until firm peaks form.
  11. Serve: Remove the sides of the springform pan and carefully transfer the cheesecake to a serving platter. Pipe or dollop whipped cream around the edges and garnish with chocolate curls or crumbled Oreos. For clean slices, warm a thin, large knife under hot water, dry it, then slice the cheesecake. Repeat knife warming between slices.

Notes

  • Using room temperature ingredients ensures a smooth, lump-free batter.
  • Wrapping the springform pan with foil prevents water from leaking into the crust during the water bath bake.
  • The water bath helps the cheesecake bake gently and prevents cracking.
  • Green food coloring is optional and only needed if using clear crème de menthe to achieve the classic green hue.
  • Allowing the cheesecake to rest in the oven with the door ajar aids in gentle cooling, reducing cracking risk.
  • Refrigerate the cheesecake overnight for best texture and flavor before serving.
  • Running the knife under hot water between cuts yields cleaner slices.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/grasshopper-cheesecake-recipe/