Grasshopper Cheesecake

"I love cheesecake, and I love grasshopper pie. Imagine my sheer joy when I discovered this! Tasty stuff!!!"
photo by Billy Green photo by Billy Green
photo by Billy Green
photo by Andrew Mollmann photo by Andrew Mollmann
photo by Andrew Mollmann photo by Andrew Mollmann
photo by Billy Green photo by Billy Green
photo by Billy Green photo by Billy Green
Ready In:
1hr 30mins




  • CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with melted butter and cinnamon.
  • Toss and mix well.
  • Press into the bottom and partially up the sides of a 9 inch springform pan.
  • Preheat the oven to 325 degrees F.
  • CHEESE FILLING: Put the cream cheese in a mixing bowl and beat until light and soft.
  • Add 3/4 cup of the sugar and mix well.
  • Stir in the creme de menthe, creme de cacao, flour and salt.
  • Beat until the mixture is blended well.
  • Add the egg yolks and sour cream, and beat until the batter is smooth and blended.
  • In a different bowl, combine the egg whites and 1/4 cup remaining sugar and beat until the whites stand in soft peaks.
  • Fold the beaten whites into the cream-cheese mixture.
  • Pour the batter into the crust and bake for about 1 hour, or until the cake has puffed and trembles just slightly when shaken.
  • A wooden skewer inserted in the cake should come out almost clean, with just a trace of batter or moist crumbs on it.
  • Don't overbake; it will settle and firm somewhat as it cools.
  • Don't worry if the cake cracks as it bakes.
  • Remove and cool.
  • Refrigerate if standing more than 4 hours.
  • Garnish the top with grated chocolate.
  • ENJOY!

Questions & Replies

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  1. Thanks for the wonderful recipe! I uploaded a few pics. I did make a few changes. First off, I mixed in a several pieces of Andes Mint candies into the crust to give it a slightly minty flavor. Secondly, I used low fat cream cheese and sour cream, which did not seem to affect the texture of the cake. The result was nice and fluffy. Third, I coarsely chopped more Andes Mints and folded them into the batter before adding it to the crust. I was hoping the pieces would remain suspended once the cheesecake had been cooked, but they all sunk to the top of the crust and melted. And lastly, I made a sour cream topping by combining 1 cup non fat sour cream, 1/4 cup sugar, and 3 tbsp creme de menthe. I topped it with several pieces of grated Andes Mint candies. I used a piece of paper to make the clover design. Thanks!
  2. I do a lot of baking, and since this recipe calls for both eggs and alcohol, I added 1/4 t of cream of tarter just to stabilize the structure of the eggs.. it worked well.
  3. Very nice fluffy cheesecake. I used a larger springform so I used 2 rounded cups of cookie crumbs (mint oreos) and a bit of extra butter, and the same amount of everything else, so the cake was a little "shorter." I did use only half the sugar, and substituted a tablespoon of Stevia powder for the rest. Made this for Thanksgiving for my husband.



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