Grasshopper cheesecake

Grasshopper cheesecake

Creme de menthe and cocoa cheesecake in a chocolate cookie crust.


  • 1.5 cups chocolate cookies, finely crushed
  • 3 tablespoons butter, melted
  • 32 ounces cream cheese, softened
  • 14 ounces sweetened condensed milk
  • 4 eggs
  • 3 tablespoons unsweetened cocoa
  • 2 tablespoons vanilla extract
  • 4 tablespoons green creme de menthe
  • 2 tablespoons white creme de cacao
  • Chocolate glaze (see below)


  1. Preheat oven to 300°F.
  2. Combine crumbs and butter; press firmly on bottom of a 9-inch springform pan.
  3. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs; mix well.
  4. Divide batter in half (about 3 cups each); beat cocoa, 2 tablespoons white creme de cacao, and vanilla into one half of the batter. Pour into prepared pan.
  5. Stir 4 tablespoons green creme de menthe into the remaining batter.
  6. Spoon evenly over chocolate batter.
  7. 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.
  8. Remove side of pan.
  9. Spread top with Chocolate Glaze.
  10. Chill thoroughly.
  11. Refrigerate leftovers.

Chocolate Glaze

  • In small saucepan, over low heat, melt 3 1-ounce squares semi-sweet chocolate with 1/3 cup whipping cream, unwhipped.
  • Cook and stir until thickened and smooth.
  • Immediately spread over warm cheesecake. Makes about 1/2 cup.


  • Mother-in-law’s recipe for a favorite holiday cheesecake.