With a cookie crust, nutty chocolate drizzle, and dreamy creme de menthe cheesecake, this Grasshopper Cheesecake with Nutella Mint Drizzle is party-perfect, special occasion-worthy, and an all-around amazing dessert.
A few days ago, I was rummaging around in my pantry and spotted a dusty bottle of Créme-de-Menthe that I hadn’t touched in ages. So, I made a new cheesecake! I didn’t add mint candies or cookies or anything like that other than the mint liqueur itself to the cake because I actually wanted just a pretty, mellow cheesecake and not so in your face with the mint. If you want the mint flavor stronger, just up the extract in the drizzle. As written, this is a very chocolaty dessert with just a hint of mint.
Grasshopper Cheesecake with Nutella Mint Drizzle
- 1½ c Oreo cookie crumbs made from ~24 cookies, fillings removed and discarded
- 6 T unsalted butter melted
- 2 8 oz pkgs cream cheese
- 1 c sugar
- 8 oz sour cream
- 2 large eggs
- 3 egg yolks
- ¼ c green Créme-de-Menthe liqueur
- 1 12 oz bag Hershey's mini semi-sweet chocolate morsels
- ½ c Nutella
- 3 T half and half
- ¼ t peppermint extract
- Let all ingredients come to room temperature.
- On the bottom rack of your oven, place a 13×9 baking dish filled with 2-inches of very hot water. Heat oven to 325F.
- For the crust, combine the cookie crumbs and butter. Press the crumbs over the bottom of a 9-inch springform pan and 2-inches up the sides of the pan. Chill the crust while the remaining ingredients are prepared.
- For the filling, beat the cream cheese in large bowl until fluffy. Add the sugar and sour cream and beat until smooth. Beat in the eggs and yolks, 1 at a time. Mix in the Créme-de-Menthe. Fold in the chocolate morsels. Pour the filling over the prepared crust.
- Place the cheesecake on the middle rack (still with the water bath on the bottom rack – see *Note below). Bake at 325F for 50-55 minutes. (Remember, cheesecake isn’t actually a cake, it’s similar to a custard so you do not want the top browned and you want the center still jiggly.) Turn off the heat, crack the oven, and let the cake sit there 20-25 minutes. Remove to a rack to cool completely. Cover and refrigerate until well chilled, at least 6 hours.
- To make the Nutella Mint Drizzle, whisk together the nutella, half and half, and peppermint extract. Drizzle over the cheesecake (I used a sandwich bag with a corner cut off to pipe the pattern in the photos). If desired, dust dish with cocoa powder and serve with whipped cream.