Grasshopper Cheesecake

5 from 2 votes

If you love a Grasshopper cocktail I bet you'll love our Grasshopper Cheesecake! This fantastic dessert is luscious, creamy and uniquely delicious with a chocolate Oreo cookie crust and a refreshingly light mint flavor.

Prep Time2

Cook Time2

Cooling and Chilling10

Total Time14

Course: Dessert

Cuisine: American

Keyword: cheesecake, dessert

Servings:

Calories: 473kcal

Author: Tricia

Ingredients

For the crust:

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

For the filling:

1 ½ cups granulated sugar divided (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 (8oz or 227g)
green food color if using clear crème de menthe

For the topping:

dark chocolate curls or crumbled Oreo cookies

Optional whipped cream topping:

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

Instructions

To prepare the crust:

Preheat oven to 350°F.
In a food processor, process the cookies to fine, even crumbs, about 30-seconds. Add the warm melted butter in a slow, steady stream while pulsing. Process until the mixture is evenly moistened and resembles wet sand.
Transfer the mixture to a 9-inch springform pan. Using the bottom of a dry measuring cup, press the crumb mixture into the bottom and 1/2-inch up the sides of the pan. Bake until set and very fragrant, about 10 to 12 minutes. Remove to a wire rack to cool while preparing the filling.
Once cooled, wrap the bottom and sides of the pan in a double or triple layer of heavy-duty foil. Set the springform pan in a large roasting pan.

To prepare the filling:

Reduce the oven temperature to 325°F.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Scrape down the sides and bottom of the bowl. Whisk together the sugar and flour. With the mixer running on medium-low slowly add the sugar mixture. Beat until the mixture is smooth, scraping down the sides and bottom of the bowl as needed.
With the speed set on medium add the eggs, one at a time, beating just until the yolk disappears before adding the next. Scrape down the sides and bottom of the bowl, beat again to blend. Be careful not to over beat.
Add the liqueurs, vanilla, sour cream and green food color if using. Beat on low until combined. Scrape down the sides and bottom of the bowl, and beat again for another 5 seconds or until well blended.
Pour the batter into the prepared pan. Fill the outer roasting pan with enough hot tap water to come halfway up the sides of the springform pan.
Bake at 325°F until the center jiggles slightly, the sides start to puff and the surface appears dry, about 100 to 110 minutes. Tent the cheesecake with foil if the top is getting too brown.
Turn off the oven and prop the oven door open slightly using a pot holder or wooden spoon. Allow the cheesecake to cool in the hot water bath for 1 hour. Transfer to a wire rack and remove the foil. Slide a small thin knife around the inside edge of the pan to loosen the sides of the cheesecake. Leave the cheesecake in the springform pan and cool to room temperature, about 2 to 3 hours.
Once cooled, cover the cheesecake with foil or plastic wrap and refrigerate overnight or up to 24 hours.

To serve:

Remove the sides of the springform pan and carefully slide the cheesecake onto a serving platter. Pipe or dollop whipped cream around the outer edges of the cheesecake and garnish with chocolate curls made by using a vegetable peeler on a bar of dark chocolate.
Slice the cheesecake using a large thin knife. For clean pretty cuts run the knife blade under hot tap water then carefully dry before slicing the cheesecake. Do this in between slices for best results.
To prepare the whipped cream topping (optional):
In a cold medium mixing bowl using an electric mixer, beat the whipping cream on medium speed until soft peaks form. Add the powdered sugar and vanilla and beat on high until firm peaks form. Dollop or pipe the whipped cream on top of the cheesecake in a decorative pattern.

Notes

Skip the crème de cacao if desired. Increase the crème de menthe to 1/3 cup.
Top the cheesecake with crushed Oreos in place of chocolate curls if desired.
If you don’t have a food processor you can make cookie crumbs with a rolling pin. Place the cookies in a zipper bag before crushing for easy clean up.
Cheesecake can be made 24 hours before serving. Top with whipped cream just before serving.
Cheesecake freezes beautifully. Place individual slices on a baking sheet and flash freeze. Once frozen wrap each slice in plastic wrap then seal in an airtight container. Unwrap and thaw overnight in the refrigerator.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition