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!
30 mint cookies (Grasshoppers or Thin Mints)
2 T butter, melted
4 oz semisweet chocolate
3 8-oz packages of (low fat) cream cheese, softened
1 c sugar
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.