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    You are in: Home / Recipes / Impossibly Easy Grasshopper Cheesecake Recipe
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    Impossibly Easy Grasshopper Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    43 mins

    8 mins

    35 mins

    Lorraine of AZ's Note:

    One of Betty Crocker's impossibly easy pies, and it truly is easy. This makes a tasty family-sized pie, which is nicely minted, studded with chocolate chips and covered with a smooth chocolate topping. If you'd like a larger pie, double all the ingredients and bake in a 9x13-inch baking dish coated with cooking spray. It will take about 30-37 minutes. Time does not include 3-3/4 hours chilling time.

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    Units: US | Metric

    Chocolate Ganache (recipe follows)

    • 1/2 cup whipping cream (heavy)
    • 1 cup miniature semisweet chocolate chips


    1. 1
      Preheat oven to 350 degrees F. Spray a 9x1-1/4 inch pie pate with cooking spray.
    2. 2
      Beat all ingredients except chocolate chips and Chocolate Ganache in a large bowl with electric mixer on high speed 2 minutes, scraping bowl frequently. Stir in chocolate chips. Pour into pie plate.
    3. 3
      Bake about 35 minutes or until center is firm and puffed. Cool 45 minutes (cheesecake top will be cracked). Carefully spread Chocolate Ganache over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.
    4. 4
      To make the Chocolate Ganache: Heat both ingredients in a 1-quart saucepan over medium heat, stirring constantly, until smooth; remove from heat.

    Ratings & Reviews:


    Nutritional Facts for Impossibly Easy Grasshopper Cheesecake

    Serving Size: 1 (115 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 508.6
    Calories from Fat 301
    Total Fat 33.5 g
    Saturated Fat 19.6 g
    Cholesterol 129.8 mg
    Sodium 278.7 mg
    Total Carbohydrate 46.9 g
    Dietary Fiber 2.2 g
    Sugars 37.9 g
    Protein 7.7 g

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