Grasshopper Cheesecake

• Baking & Spices

  • 13 tbsp Sugar

• Snacks

  • 35 Chocolate wafers, finely crushed (about 1-2/3 cups

• Dairy

  • 1/4 cup Butter
  • 1 package Cream cheese
  • 2 cups Heavy whipping cream, whipped

• Desserts

  • 1 envelope Gelatin, Unflavored

• Beer, Wine & Liquor

  • 1/3 cup Creme de menthe, Green

• Liquids

  • 1/2 cup Water

Found on tasteofhome.com

Description

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

• 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. Yield: 12 servings. TO MAKE AHEAD: Cheesecake can be made a few days in advance. Cover and refrigerate. Originally published as Grasshopper Cheesecake in Taste of Home Christmas Annual Annual 2013, p147 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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