Impossibly Easy Grasshopper Cheesecake
Recipe from
Betty Crocker
No last-minute fuss with this minty cheesecake dessert. Make it ahead so it's chilled and ready to serve.

Servings:
10 to 12 servings
Prep Time:
10 mins
Total Time:
4 hrs 30 mins
Ingredients
Cheesecake
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3/4 cupOriginal Bisquick® mixsee savings

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3/4 cupsugarsee savings

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1/4 cupgreen creme de menthesee savings

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3eggssee savings

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2 packagescream cheese, softened (8 ounces each)see savings

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1/4 cupminiature semisweet chocolate chipssee savings

Chocolate Ganache
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1/2 cupwhipping creamsee savings

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1 cupminiature semisweet chocolate chipssee savings

Directions
1.
Heat oven to 350 degrees F. Spray 9-inch glass pie plate with cooking spray.
2.
In large bowl, beat all cheesecake ingredients except chocolate chips 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).
4.
In 1-quart saucepan, heat ganache ingredients over medium heat, stirring constantly, until smooth; remove from heat. Carefully spread over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.
Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Calories 430 (Calories from Fat 260); Total Fat 29g (Saturated Fat 17g, Trans Fat 1g); Cholesterol 125mg; Sodium 270mg; Total Carbohydrate 36g (Dietary Fiber 1g, Sugars 28g); Protein 7g. Daily Values: Vitamin A 15%; Vitamin C 0%; Calcium 6%; Iron 10%. Exchanges: 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 5 Fat. Carbohydrate Choices: 2 1/2.
Percent Daily Values are based on a 2,000 calorie diet
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