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GRASSHOPPER CHEESECAKE

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GRASSHOPPER CHEESECAKE 0 Picture

Ingredients

  • CHOCOLATE GLAZE:
  • 1 1/2 cups chocolate cookie crumbs
  • 3 TBLS - 1/4 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
  • 3 one-oz squares semi sweet chocolate
  • 1/3 cup heavy whipping cream
  • Andes mints for garnishing

Details

Preparation

Step 1

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.

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