Grasshopper Cream Cheese Pie

Grasshopper Cream Cheese Pie

5 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m

“I acquired this recipe in my college years. It is easy to make.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Preheat oven to 300 degrees F (150 degrees C.)
  2. In a large bowl, beat cream cheese until smooth. Blend in sugar, eggs, creme de menthe, and white creme de cacao. Pour into crust.
  3. Bake in the preheated oven for 40 minutes. Cool completely.
  4. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Blend in sour cream. Spread over surface of cooled cheese cake. Refrigerate 5 hours, or until firm before serving.

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Reviews (5)

Rate This Recipe


I doubled the recipe and added 4 eggs. The cheesecake took over an hour to cook but came out beautifully. I decorated the top with Chocolate Ganache and Whipped Cream. No one in my family is crazy about sour cream. Happy St Patrick's Day!



A nice variation on grasshopper pie. I made my own crust (2C chocolate wafer crumbs, 2T sugar, 6T melted margarine) in a springform pan. I only had one pkg (8 oz) cream cheese, but it still turned out fine.



I made this for Thanksgiving and it was the only dessert dish that was empty when we left! My family loved it!

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Amount Per Serving (8 total)

  • Calories
  • 503 cal
  • 25%
  • Fat
  • 32 g
  • 49%
  • Carbs
  • 46.2 g
  • 15%
  • Protein
  • 7.2 g
  • 14%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 340 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Blueberry and Banana Cream Cheese Pie


next recipe:

Hannah's Cream Cheese Caramel Apple Pie