indulge a little with this grasshopper cheesecake recipe! enjoy dessert and get your greens in one bite with this creamy, rich cheesecake made with our SUPER SPINACH! your guests won't believe there's spinach in this healthy(er) dessert! make it a new holiday tradition!print share this
For the crust:
1½ cups chocolate cookie crumbs
6 tablespoons unsalted butter, melted
¼ cup sugar
¼ teaspoon fine sea salt
For the filling:
1½ pounds cream cheese
2 packed cups organicgirl© SUPER SPINACH!, finely minced in a food processor
1 cup sugar
1 teaspoon peppermint extract
For the topping:
1 cup sour cream
¼ cup sugar
1 teaspoon vanilla
¼ cup organicgirl© super spinach
preheat oven to 350°F. spray a 9-10” springform pan with cooking spray.
in a medium bowl stir together crumbs, butter, sugar, and salt. press into the bottom of prepared pan and bake until set, 10-12 minutes.
in a food processor, pulse cream cheese until smooth. add spinach, sugar, and peppermint extract, pulsing until combined, scraping sides of bowl as needed. beat in eggs until completely smooth. scrape mixture into pan, place pan on a baking sheet, and bake until center barely jiggles when pan is tapped, 45-55 minutes. let cool in pan at least 1 hour.
in a medium bowl stir together sour cream, sugar, and vanilla. transfer ⅓ of topping mixture to a food processor and add spinach. process until combined and green. spread white topping over cake, then green topping, leaving a ½” white border.
let cool completely, cover, and refrigerate at least 3 hours before serving.