Shamrock Shake Cheesecake
If you love this recipe and want to play with some more sweet goodness, check out the smores cookie recipe. Looking for a unique and playful twist on classic key lime pie? You should also checkout this recipe for Key Lime Gummy Bear Cake.
Equipment
- 8″ or 9″ cheesecake pan with removable bottom
- Food Processor
- Stand Mixer or Hand Mixer
- large pieces of tin foil
- a pot of boiling water
- a deep roasting pan
Ingredients
For the Crust
- 3/4 cup graham crackers
- 2/3 cup pistachios
- 6 tbsp melted butter
- 1 tbsp Granulated sugar
For the Batter
- 29 oz cream cheese (about 3 ½ 8oz packages of cream cheese)
- 1 cup granulated sugar
- 5 large eggs
- 3 1/2 tbsp greek yogurt
- 2 tbsp vanilla
- 2 tsp mint extract
- 1 drop green gel- food coloring
Instructions
To Prepare the Cheesecake Crust
- Preheat oven to 350˚F
- In a food processor pulse graham crackers and pistachios together to form a fine crumb.
- In a medium bowl combine crumbs, crushed pistachios, sugar, and melted butter.
- Dump the cumb into a deep dish 8” or regular 9” cheesecake pan with a removable bottom.
- Evenly press the crum into the bottom of the pan.
- Bake the crust for 8 minutes until set, pull out and rest on the counter.
- Preheat oven to 450 ˚F
To Prepare The Cheesecake Batter
- In your stand mixer fitted with the paddle attachment or in a large bowl, with a hand mixer -combine cream cheese, sugar, greek yogurt, vanilla and mint extract.
- Beat on medium/high speed for 5 minutes until completely smooth, scraping down the bowl and attachment as needed to ensure everything is well combined.
- Reduce speed to low and add eggs one at a time, letting them incorporate between each addition and scraping down the bowl in between each addition.
- Once the batter is smooth divide the batter in half into two bowls.
- Add 1 drop of green gel food coloring to one half of the batter to create a light green color you can add more as needed but start small.
- Once you have the green color to your liking alternate adding the two colors of batter to fill the pan
- I like to swirl colors with a toothpick to create a fun look!
To Bake The Cheesecake
- Boil a pot of water (boil more than you think you’ll need to ensure there’s enough).
- Carefully set your cheesecake on two large pieces of tin foil and wrap up the bottom of your cheesecake to protect the cheesecake while cooking
- Set your cheesecake pan in a deep roasting pan. Pour boiling hot water around the edges about half-way up the sides of the springform pan (1 1/2″ to 2″ of water).
- Carefully transfer cheesecake to the center rack of the oven and bake at 450˚F for 15 minutes. Without opening the oven, reduce heat to 225˚F and bake additional 60-70 minutes.
- The center of the cheesecake should wobble slightly in the center when you tap the pan- that means it’s done!
- Remove cheesecake from the oven and let it rest in the roasting pan with water for 20 minutes then transfer pan to a wire rack to cool completely.
- Cover pan with plastic wrap and chill in the refrigerator for 5 hours to overnight to fully set before slicing.
- Top your cheesecake with whipped cream pistachios and fun festive candies!
