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Grasshopper Cheesecake Squares

  • 1   1/2 c. chocolate wafer cookie crumbs
  • 1/4 c. butter, melted
  • 3 (8 oz.) packages cream cheese, at room temperature
  • 1  1/4 c. granulated sugar
  • 3 eggs, at room temperature
  • 4 T. white creme de cacao
  • 1/4 c. + 2 T. green creme de menthe
  • 2 drops green food coloring (optional)
  • 2 oz. semi-sweet chocolate squares (baking chocolate)
  1. Combine chocolate cookie crumbs and melted butter, mixing well. Press into the bottom of a 9 x 9" baking dish coated with nonstick cooking spray; set aside.
  2. Beat cream cheese at medium speed with an electric mixer until light and fluffy, about 1 minute. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in creme de cacoa.
  3. Scoop out 2 and a 1/2 cups of the cheesecake batter and pour it over the cookie crumb crust, spreading evenly with a spatula.
  4. Stir creme de menthe into remaining cheesecake batter. Using a spoon or small measuring cup to work with small amounts of batter at a time, gently pour the green cheesecake batter on top of the white cheesecake batter in the baking dish.
  5. Bake at 350 degrees for 45 - 55 minutes. Cool to room temperature and then chill over night.
  6. Cut cheesecake into small bars. Place semi-sweet chocolate in a zip-top plastic bag; seal. Submerge in hot water until the chocolate melts, kneading until smooth (or, microwave in 20 second intervals until melted, kneading after each interval). Snip a very tiny hole in one corner of the bag and drizzle the chocolate over the bars. Store covered in the refrigerator. {I've found that cutting the bars prior to putting on the chocolate drizzle helps keep the drizzle intact and pretty!}

Source:  The Kitchen is My Playground