Grasshopper Cheesecake Squares
The classic combination of creme de cacao and creme de menthe with cream {a.k.a. a Grasshopper cocktail} is turned into a beautifully layered cheesecake treat in these delectably delicious Grasshopper Cheesecake Squares.
I recently discovered grasshoppers. The minty-chocolatey drink kind of grasshoppers ... not the little green things that hop around your yard.
I wish I'd known about the drink kind of grasshoppers much sooner.
Why had I not discovered the delicious combination of creme de menthe and creme de cacao before? Why did it take a friend of mine saying "Oh, I made the most fabulous grasshopper cheesecake this past weekend," for me to clue in to how absolutely tasty these two liquors are together?
Goodness only knows!
But I'm so glad I have been enlightened.
When my response to my friend was, "You made what kind of cheesecake?" ... {envisioning some sort of chocolate-covered yard-hoppy icky-ness} ... my eyes were opened to the spirited beverage concoction know as the Grasshopper.
Except I decided to turn her grasshopper cheesecake into these extra-gorgeous, beautifully-layered Grasshopper Cheesecake Squares.
I went for the squares idea because I thought Grasshopper Cheesecake Squares would be easier to serve and eat at a party than a regular cheesecake. And I was making these for a green-themed St. Patrick's Day get-together. They were a huge hit, by the way!
Isn't it pretty how the two-toned cheesecake layers look together? Especially the way they're contrasted with the dark brown chocolate cookie crumb crust ...
... and chocolate drizzle topping.
Or, hey, ... go ahead and enjoy these squares with a classic Grasshopper cocktail. I won't judge. I promise.
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Yield: 9 squares
Grasshopper Cheesecake Squares
The classic combination of creme de cacao and creme de menthe with cream {a.k.a. a Grasshopper cocktail} is turned into a beautifully layered cheesecake treat in these delectably delicious Grasshopper Cheesecake Squares.
prep time: 20 Mcook time: 50 Mtotal time: 70 M
ingredients:
- 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)
instructions:
How to cook Grasshopper Cheesecake Squares
- 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.
- 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.
- 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.
- 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.
- Bake at 350 degrees for 45 - 55 minutes. Cool to room temperature and then chill over night.
- 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.
TRACEY'S NOTES
- I've found that cutting the bars prior to putting on the chocolate drizzle helps keep the drizzle intact and pretty!
You might also enjoy these other decadently delicious bars:
Chocolate Chip Cookie Cheesecake Bars
Homemade Samoas Bars
Toffee Bars
Read more..
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