Grasshopper Cheesecake

Week O' Cheesecakes - Day 2

I really have to wonder how many days it will be before I get sick of eating cheesecake...  But for now I am voting never...

I don't know why I associate Grasshopper (mint chocolate) with St. Patrick's Day or anything Irish, but why fight it, right?  Besides, green makes me think Ireland.  I really wasn't sure about mint flavored cheesecake, but it works in its own little way, especially when combined with a chocolate crust!  Hope you guys enjoy!


Grasshopper Cheesecake 
Yields 8 - 10 servings

Ingredients 

Filling
16 ounces softened cream cheese
16 ounces sour cream
1 tsp Creme de Menthe flavoring (found in the candy/cake aisle of your local craft store)
10 drops of green food coloring
3/4 cup sugar
3 eggs

Crust
2 cups chocolate Teddy Grahams crumbs (break them down in a food processor or blender)
4 tbsp melted butter

Topping
Dark Chocolate Melting Chips (found in the candy/cake aisle of your local craft store)


To Prepare the Cheesecake 
1. Pre-heat the oven to 350 degrees
2. Wrap the outside of a spring form pan with aluminum foil
3. Mix the Teddy Graham crumbs and butter together in a bowl with a fork until evenly mixed.
4. Spray the inside of the pan with a non-stick cooking spray.
5. Pour the crumb mixture into the pan and press into the sides and bottom evenly, being sure that there are no holes or cracks.

6. Place in the fridge to firm while you prepare the filling.
7. In a new bowl, blend the cream cheese and sour cream together.
8. Add the creme de menthe flavoring and food coloring and blend.  Check the flavor of the batter so far.  If it is not strong enough for your liking, add more creme de menthe flavoring slowly.  Keep in mind that the flavor will become stronger when the cheesecake bakes!
11. Add the sugar and blend.
12. Blend in the three eggs one at a time.
13. Gently pour the filling into the crust, and bake for approximately 1 hour.

Before baking

While baking, your cheesecake will rise to the height of the pan.  It is ready to come out of the oven when the center is firm and jiggles like solid jello!  Your cheesecake will shrink back down as it cools.  Let it cool for about an hour before refrigerating. 

When you are ready to put the cheesecake in the fridge, gently open the spring on the pan, and carefully lift it up and over, being careful not to spill crumbs on the cheesecake!

To Garnish the cheesecake, my sister suggested a chocolate drizzle across the top, but I can never make things that easy...

I decided to add some chocolate trinity knots, which are actually really easy to make!  Find a picture of a trinity knot online, and copy and paste it to a blank word document 8 - 12 times.  Print out the document, and tape a piece of parchment paper over top.  You will be able to see the design through the parchment, like the photo below. 

Melt about a half cup of dark chocolate candy melts in the microwave.  I used a piping bag to trace the design.  You can use a squirt bottle filled with the chocolate or even trace it with a new, clean paint brush dipped in the chocolate!

Place them in the freezer for just a minute and they will be ready to adorn your cheesecake!