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Delicious and creamy Grasshopper Cheesecake served on a white plate

Creamy Grasshopper Cheesecake

A refreshing mint and white chocolate cheesecake with a crunchy Oreo crust, perfect for any festive occasion.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Oreo crust
  • 10 cookies Oreo cookies, finely crushed Use fresh Oreos with intact cream centers.
  • 3 tablespoons Sugar
  • 2 tablespoons Butter, melted
For the cheesecake filling
  • 32 ounces Cream cheese, softened Full-fat blocks recommended for best flavor.
  • 1 cup Sugar
  • 1 cup White baking chips, melted and cooled Choose high-quality chips designed for melting.
  • 6 tablespoons Crème de menthe Use clear for a clean mint flavor.
  • 1/4 cup All-purpose flour
  • 2 tablespoons Crème de cacao
  • 1/2 teaspoon Peppermint extract
  • 4 eggs Large eggs, room temperature
  • 10 cookies Oreo cookies, coarsely crushed For texture addition in the filling.
  • 3/4 cup Semisweet chocolate chips
  • 6 tablespoons Heavy whipping cream For ganache.

Method
 

Preparation
  1. Preheat the oven to 325°F. Wrap a 9-inch springform pan completely in a double layer of heavy-duty foil.
  2. Combine finely crushed Oreos, 3 tablespoons sugar, and melted butter. Press into the bottom of the springform pan to form an even crust.
  3. Beat cream cheese and 1 cup sugar until smooth. Add cooled melted white baking chips, both liqueurs, flour, and peppermint extract, blending until uniform.
  4. Add eggs one at a time, beating on low speed until blended after each addition.
  5. Pour half the batter onto the crust, sprinkle coarsely crushed Oreos, then dollop and spread remaining batter over the top.
Baking
  1. Place the springform pan in a larger roasting pan and pour 1 inch of hot water into the outer pan. Bake for 75–80 minutes until the center is set but slightly jiggly.
Cooling
  1. Cool cheesecake for 10 minutes, run a knife around the edge, then cool for 1 hour before refrigerating overnight.
Finishing
  1. Bring heavy cream to a boil, pour over semisweet chocolate chips, let sit for 1 minute, stir until smooth, then spread over chilled cheesecake.

Notes

For best results, chill overnight. A water bath minimizes cracks.