Impossibly Easy Grasshopper Cheesecake |
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Prep Time: 8 Minutes Cook Time: 35 Minutes |
Ready In: 43 Minutes Servings: 12 |
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One of Betty Crocker's impossibly easy pies, and it truly is easy. This makes a tasty family-sized pie, which is nicely minted, studded with chocolate chips and covered with a smooth chocolate topping. If you'd like a larger pie, double all the ingredients and bake in a 9x13-inch baking dish coated with cooking spray. It will take about 30-37 minutes. Time does not include 3-3/4 hours chilling time. Ingredients:
3/4 cup original bisquick baking mix |
3/4 cup sugar |
1/4 cup green creme de menthe |
3 eggs |
2 (8 ounce) packages cream cheese, softened |
1 cup miniature semisweet chocolate chips |
1/2 cup whipping cream (heavy) |
1 cup miniature semisweet chocolate chips |
Directions:
1. Preheat oven to 350 degrees F. Spray a 9x1-1/4 inch pie pate with cooking spray.
2. Beat all ingredients except chocolate chips and Chocolate Ganache in a large bowl with electric mixer on high speed 2 minutes, scraping bowl frequently. Stir in chocolate chips. Pour into pie plate.
3. Bake about 35 minutes or until center is firm and puffed. Cool 45 minutes (cheesecake top will be cracked). Carefully spread Chocolate Ganache over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.
4. To make the Chocolate Ganache: Heat both ingredients in a 1-quart saucepan over medium heat, stirring constantly, until smooth; remove from heat.
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