For this indulgent dessert we married the richness of cheesecake with the refreshing minty chocolate of grasshopper pie. We think you will love it as a full portion or cut into minis for an elegant finish to a meal.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Mint Chocolate Cheesecake
Total:
8 hr 55 min
Prep:
20 min
Inactive:
8 hr
Cook:
35 min
Yield:
16 (2-inch) squares
Level:
Intermediate
Total:
8 hr 55 min
Prep:
20 min
Inactive:
8 hr
Cook:
35 min
Yield:
16 (2-inch) squares
Level:
Intermediate

Ingredients

Crust:
Filling:

Directions

For the crust: Preheat oven to 350 degrees F. Spray an 8-inch square metal baking pan with nonstick spray and line with foil.

Pulse the cookies in a food processor with the butter, sugar, and salt to make a fine crust. Evenly press the crust into the prepared pan taking care to cover the bottom completely. Bake until the crust sets, about 15 minutes.

Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)

Blend the cream cheese, 2/3 cup of the sugar, and 1/2 cup of the sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and melted chocolate then pulse until just incorporated and smooth. Pour the filling evenly over the crust and bake until the filling puffs slightly around the edges and just set in the center, about 20 minutes.

Mix the remaining cup of sour cream and 2/3 cup sugar with the creme de menthe and food coloring, if using. Carefully, spoon the mixture over the top of the chocolate and gently spread into an even layer. Bake until topping becomes glossy but is still a bit loose, about 15 minutes more. (The topping will set when cooled.) Cool on a rack. Cover and refrigerate for at least 2 hours or overnight.

Lift cheesecake out of the pan, cut into 2-inch squares, and top with chocolate curls.

Cook's Note

We prefer the delicate natural flavor of white creme de menthe versus the green.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Raspberry Cheesecake

Recipe courtesy of Ina Garten

Vegan Classic Cheesecake

Recipe courtesy of Food Network Kitchen

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Watermelon and Mint Spritz for Kids

Recipe courtesy of Valerie Bertinelli

Greek Lamb with Yogurt Mint Sauce

Recipe courtesy of Ina Garten

Peanut Butter Bars with Salted Chocolate Ganache

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword