I affectionately refer to myself as a Euro-mutt.  That’s right.  I’m a mutt.  When someone comes up to me and says, “So, where does your family come from?” I typically give a blank stare and say “um, here…”.  Trust me, my dad is a geneology freak buff and I know this to be true.  My “people” came to this country before it was a country.  I do not say this to brag, in fact I often wish there was a bit more cultural heritage (FOOD) to celebrate, but it is what it is.

I’m telling you this as a preamble to my St. Patrick’s Day post.  Despite being a mutt, I’m pretty sure there is negligible Irish in me.  It’s not a holiday I particularly care about, because (a) I’m not Irish, (b) I’m not Catholic, and (c) I’m not a fan of drunken revelry.   For those of you who are Irish and/or Catholic, enjoy your day!  (For those of you who partake in drunken revelry, well…I’ll tiptoe around that one.)

Nevertheless, I wanted to give you all a green treat for the holiday.  (Hey, I do really like green, does that help?)  So, without further ado, behold, a Grasshopper Cheesecake!

Grasshopper Cheesecake

Crust
30 mint cookies (Grasshoppers or Thin Mints)
2 T butter, melted

Filling
4 oz semisweet chocolate
3 8-oz packages of (low fat) cream cheese, softened
1 c sugar
4 eggs
1/3 c green creme de menthe liqueur OR 1 t. peppermint extract and 4-6 drops of green food coloring

Garnish, if desired
sweetened whipped cream
Mint candies (Andes Candies)

• Preheat oven to 300 degrees.
• In a large bowl, mix crust ingredients with a fork until crumbly.  Press into the bottom and 1″ up the sides, of a 9″ springform pan.  Bake for 12 minutes.  Cool at room temperature for 30 minutes.
• Melt chocolate in the microwave for 45-60 seconds, stirring halfway through and every 15 seconds thereafter until smooth.  Set aside.
• In an electric mixer, beat cream cheese and sugar on medium speed until smooth and creamy.  Add eggs, one at a time, until smooth after each addition.  Stir in liqueur or extract/food coloring
• Pour filling evenly over crust.
• Drop 8-10 spoonfuls of the melted chocolate randomly onto the filling, allowing it to sink in.  Using a knife, cut through the chocolate and filling to make a marbled pattern.
• Bake 1 hour 10 minutes, or until set 2 inches from edge of pan.  Then, turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar for 1 hour.
• Cool at room temperature for 1 hour, refrigerate for 3 more hours.
• Garnish with whipped cream and candy, if desired.

Serves: 12
Calories: 375 (not counting garnish)