Grasshopper Fudge Mint Cheesecake |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is an incredible cheesecake that I obtained from my niece. She learned how to make this when she was stationed on base in Germany. It is decadent, sinful, creamy, chocolatey and minty. Kick back and enjoy a wedge or two of this. Read more . Enjoy Ingredients:
30 grasshopper fudge mint cookies |
2 tablespoons butter melted and cooled |
1 envelope unflavored gelatin |
1/3 cup cold water |
1 cup unsweetened cocoa powder |
3/4 cup warm water |
16 ounces cream cheese softened |
2 cups granulated sugar |
1 teaspoon peppermint extract |
Directions:
1. Thawed frozen whipped topping and crème de menthe mints for halved for garnish
2. Coat spring form pan with nonstick spray.
3. Break cookies into food processor then pulse until fine crumbs form.
4. Transfer 1/4 cup crumbs to a bowl then cover and reserve.
5. Add butter to remaining crumbs and pulse just until blended.
6. Press over bottom of pan then place in freezer.
7. Sprinkle gelatin over cold water in a saucepan.
8. Let stand 1 minute then stir with spatula over medium heat until granules completely dissolve.
9. Remove from heat then whisk cocoa powder into warm water until well blended and set aside.
10. Beat cream cheese and sugar in bowl with mixer on medium speed until smooth and fluffy.
11. On low speed beat in cocoa mixture, dissolved gelatin and mint extract until blended.
12. Pour over chilled crust then cover and refrigerate 15 least 5 hours or until firm.
13. Before serving remove sides of pan and lift cake onto serving platter.
14. Press reserved crumbs onto sides of cake.
15. Drop small dollops of topping around top edge then garnish with mint triangles.
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