Grasshopper Cheesecake Pie

Grasshopper Cheesecake Pie

1 ½ c. slivered almonds
¼ c. powdered whey
2 Tablespoons sugar
¼ c. butter, melted


4.5 ounces bittersweet baking chocolate
¼ c. heavy cream


3 8oz. packages of cream cheese, softened
¾ c. sugar
¾ c. sour cream
1 t. peppermint extract
Green food coloring, according to taste
4 eggs
Whipped cream, for garnish
Chocolate sauce, for garnish

Preheat oven to 350 degrees. To prepare crust: Place almonds in food processor fitted with a S-blade. Process until the almonds are medium-mine texture. Add the whey and sugar and pulse once. Place the almond meal in a bowl and drizzle the melted butter into it. Mix with your hands until it feels slightly squishy. Press into the bottom of a 10-inch springform pan. Bake 12 – 15 minutes, or until lightly brown and pulling away from the sides of the pan.

Remove form the oven and let crust cool while you make the ganache.

For the Ganache: Melt chocolate with cream in the top of a double boiler over simmering water. Whish well to make a smooth, shiny ganache. Spread evenly over the crust and set aside.

Reduce oven temperature to 325 degrees. Place a pan of water on bottom rack of oven.

For filling: In a mixing bowl,beat the cream cheese until smooth, scraping down the sides of the bowl often. Beat in the sugar and the sour cream and mix well. Add peppermint extract and food coloring. Add eggs, one at a time, beating after each addition until very smooth and creamy. Pour the mixture into the chocolate coasted crust. Plac e the cake in the oven, on the rack above the pan of water. Bake for 1 hour. Turn off the oven and prop the door open to cool the cake slowly for an hour and thus avoid the cake cracking.

Remove from oven and chill. Remove sides of pan and slice into 16 even pieces. Garnish with whipped cream and a drizzle of chocolate sauce.

Recipe from the the new Lion House Book available in bookstores now.

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