Creamy Grasshopper Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A sophisticated, minty dessert featuring a chocolatey Oreo crust and a silky-smooth green mint filling topped with rich dark chocolate ganache.

Oreo cookies, finely crushed – 10 cookies

Sugar – 3 tablespoons

Butter, melted – 2 tablespoons

Cream cheese, softened – 32 ounces

Sugar – 1 cup

White baking chips, melted and cooled – 1 cup

Creme de menthe – 6 tablespoons

All-purpose flour – 1/4 cup

Creme de cacao – 2 tablespoons

Peppermint extract – 1/2 teaspoon

Large eggs, room temperature – 4 eggs

Oreo cookies, coarsely crushed – 10 cookies

Semisweet chocolate chips – 3/4 cup

Heavy whipping cream – 6 tablespoons

Cook Mode Prevent your screen from going dark

Preheat oven to 325°F. Wrap a 9-in. springform pan in double-layered heavy-duty foil.

Mix finely crushed cookies, 3 tbsp sugar, and melted butter. Press into the bottom of the pan.

Beat cream cheese and 1 cup sugar until smooth. Add melted white chips, liqueurs, flour, and extract.

Add eggs one at a time, beating on low speed just until blended.

Pour half the batter onto the crust. Sprinkle with coarsely crushed Oreos. Top with remaining batter.

Place in a larger pan with 1 inch of hot water. Bake for 75-80 minutes.

Cool for 10 minutes, loosen edges with a knife, and cool for 1 hour before refrigerating overnight.

Make ganache by pouring boiled cream over chocolate chips. Stir and spread over chilled cheesecake.

• Ensure cream cheese and eggs are at room temperature to prevent lumps.

• Do not overbeat the eggs to avoid air bubbles and cracking.

• The water bath is essential for a creamy, crack-free texture.

• Use high-quality white baking chips for the best flavor profile.

Find it online: https://pinchofwarmthbakes.com/creamy-grasshopper-cheesecake/