St. Patricks Day Grasshopper Cheesecake with Heavenly Chocolate Ganache! Yum! Everyone will love this cheesecake~
Ingredients
Servings: 16-18
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Set Time: 6 hours to overnight
- Crust:
- 2 cups Oreo Cookie crumbs
- 1/4 teaspoon salt
- 6 Tablespoons butter- melted
- Cheesecake Layer:
- 4 (8 oz) packages cream cheese- softened
- 1/2 cup granulated sugar
- 3 Tablespoons Flour
- 1/4 cup crème de menthe liqueur
- 1/2 cup heavy whipping cream
- 3 eggs
- 2-3 drops green food color- optional
- 1/2 cup mini chocolate chips
- Ganache Layer:
- 1/2 cup semi sweet chocolate chips
- 1/4 cups heavy whipping cream
- Preheat your oven to 350 degrees and prepare a 9” springform pan with non-stick spray and set aside.
- In a food processor, pulse oreo cookies until you get 2 cups of crumbs. Add in salt, and butter and pulse until combined.
- Pour into the bottom of the springform pan and using the back of a spoon, gently press the crumbs to form the crust.
- Be sure to bring the crumbs about 1 inch up the side.
- Bake at 350 for 10 minutes.
- In the bowl of a stand mixer equipped with a paddle attachment (or using an electric hand mixer) cream the cream cheese for 2-3 minutes or until smooth and there are no lumps remaining. Mix in the sugar, flour and mix until just combined.
- Mix in crème de menthe and mix until smooth.
- Pour in the heavy cream and start whisking on low speed until combined then slowly increase speed to high for 30 seconds.
- Add in eggs one at a time, fully incorporating after each addition. Scrape the sides and bottom of the bowl. Give one final mix to make sure everything is incorporated.
- Pour the batter into the prepared pan and smooth.
- Bake on 350 for 15 minutes then, without opening the oven door, reduce heat to 200 and bake for an additional 50 minutes.
- Once the 50 minutes is up, turn the heat off and slightly crack the oven door for about 20-30 minutes to allow the cheesecake to slowly cool. (NOTE: this step is not necessary, however it helps reduce cracking)
- Allow the cheesecake to come to room temperature and place in the refrigerator overnight.
- In a microwave safe bowl, heat the heavy cream for 30 seconds or until hot. Add in the chocolate chips and let sit for 2-3 minutes then whisk until smooth.
- Pour over the set cheesecake and smooth.
- Top with a ring of whipped cream and chopped mint chocolate candy and serve.