Decadent mint chocolate chip cheesecake baked with a grasshopper cookie as crust, topped with chocolate ganache and Andes candies.
Mini Grasshopper Cheesecakes
Also seen on Paint Chips & Frosting
Ingredients8 ounces cream cheese ( Softened )
1/2 cup Sugar
1 teaspoon peppermint extract
food coloring ( green )
30 Keebler grasshopper cookies
DirectionsPreheat oven to 350. Line a muffin tin with paper liners and place a grasshopper cookie at the bottom of each.
In a mixing bowl, beat cream cheese and sugar until combined. Add eggs one at a time, mixing thoroughly after each. Add peppermint extract and food coloring and mix until evenly distributed. Fold in mini chocolate chips.
Fill paper liners 3/4 full. Bake for 25-30 minutes, or until cheesecake is set in the center. The edges may brown slightly. Let them cool to room temperature.
Chocolate Ganache1 1/4 cup chocolate chips
1/2 cup cream ( milk or half and half )
For the Chocolate Ganache
Microwave cream and chocolate chips in microwave safe container at 50% power for 30 seconds. Stir and continue to microwave in intervals of 15-30 until almost completely melted, then continue to stir until smooth. Let cool for 5-10 minutes, until it is just about room temperature.
Pour ganache over cooled cheesecakes and let set. Garnish with Andes candies just before the ganache is almost sett. If the ganache is not firm enough, the candies may fall over or move.
30From Paint Chips & Frosting
Adapted from http://www.buythebullet.com/recipes.php?recipe=cheesecake&category=dessert&name=Cheesecake