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Grasshopper Cheesecake

What do you get when you combine a popular mint-chocolate drink with a cheesecake? Pure delight! Garnish the top with piped whipped cream and cookie crumbs. —Marie Rizzio, Interlochen, Michigan
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    12 servings

Ingredients

  • 35 chocolate wafers, finely crushed (about 1-2/3 cups)
  • 1/4 cup butter, melted
  • 1 tablespoon plus 3/4 cup sugar, divided
  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup green creme de menthe
  • 2 cups heavy whipping cream, whipped

Directions

  • In a small bowl, combine the cookie crumbs, butter and 1 tablespoon sugar. Press half of mixture onto the bottom of a greased 9-in. springform pan. Refrigerate until chilled.
  • In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cool.
  • In a large bowl, beat cream cheese and remaining sugar until fluffy. Gradually beat in gelatin mixture. Stir in creme de menthe. Set aside 1/2 cup whipped cream for garnish. Fold remaining whipped cream into cream cheese mixture.
  • Pour half of the filling over crust. Top with remaining crumb mixture, reserving 2 tablespoons for garnish. Pour remaining filling into pan; garnish with reserved whipped cream. Sprinkle with reserved crumbs. Chill until set. Remove sides of pan before slicing.
TO MAKE AHEAD: Cheesecake can be made a few days in advance. Cover and refrigerate.
Nutrition Facts
1 slice: 394 calories, 27g fat (16g saturated fat), 75mg cholesterol, 204mg sodium, 32g carbohydrate (25g sugars, 1g fiber), 4g protein.

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