GRASSHOPPER CHEESECAKE

GRASSHOPPER CHEESECAKE

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups chocolate cookie crumbs

  • 3

    TBLS - ¼ cup melted butter

  • 1

    (14-OZ) can eagle brand sweetened condensed milk

  • 4

    (8 OZ) cream cheese, at room temperature

  • 4

    eggs

  • 3

    TBLS unsweetened cocoa

  • 3

    tablespoons green creme de menthe

  • 2

    tablespoons Creme de Cacao

  • 2

    teaspoons vanilla

  • CHOCOLATE GLAZE:

  • 3

    one-oz squares semi sweet chocolate

  • cup heavy whipping cream

  • Andes mints for garnishing

Directions

Preheat oven to 300. Combine crumbs and butter; press firmly on bottom of 9-in springform pan. In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs; mix well. Divide batter in half (about 3 cups each); beat cocoa and vanilla into on half. Pour into prepared pan. Stir liqueurs into remaining batter. Sppon evenly over chocolate batter. Bake 1 hour and 10 minutes or until center is set. Turn off oven and allow cheesecake to cool 1 hour in oven with door slightly open. Remove from oven; remove side of springform pan. Chocolate glaze: In small saucepan, over lw heat, melt 3 oz. semi-sweet chocolate with 1/3 cup heavy whipping cream, unwhipped. Cook and stir until thickened and smooth. Immediately spread over warm cheesecake, letting excess glaze drip down sides. Chill thoroughly. Garnish with andes candies.


Nutrition

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