Indulge in the Ultimate Holiday Delight: Smooth & Creamy Crushed Peppermint Cheesecake
As the holiday season unfurls its magic, a particular aroma fills the air at Casa de Crews – a blend of festive spices, freshly brewed coffee, and the sweet, inviting scent of something decadent baking in the oven. This year, our star dessert is the Crushed Peppermint Cheesecake, a true embodiment of holiday cheer. Smooth, incredibly creamy, and bursting with the refreshing zest of peppermint, this cheesecake isn’t just a dessert; it’s an experience. Perfectly paired with a warm cup of coffee, especially during those cozy holiday gatherings, it promises to be the sweet highlight of your festive celebrations. ‘Tis truly the season for delightful indulgences!
The holiday season isn’t just a time of year; it’s a feeling, a cherished tradition that brings warmth and joy into our homes. At Casa de Crews, it’s a vibrant whirlwind of activity. The house buzzes with the laughter of friends, every corner is adorned with twinkling lights and festive decorations, and there’s a constant hum of excitement. It’s one of my absolute favorite times, largely because it’s an excuse to gather my beloved girlfriends. Our annual December tradition involves cozy evenings spent curled up, binge-watching those wonderfully cheesy holiday flicks that are so bad they’re actually brilliant. And what makes these evenings even more perfect? A table laden with an array of delicious appetizers, tapas, and of course, a show-stopping dessert.
Speaking of perfect pairings, what could possibly complement festive flicks and savory bites better than a rich, creamy dessert and a steaming mug of coffee? For me, the answer unequivocally involves peppermint. There’s something undeniably enchanting about peppermint-flavored treats during the holidays. While I adore baking festive cookies, and I’m always open to exploring new recipes, I confess that baking from scratch can sometimes feel daunting. However, cheesecake is my delightful exception. It’s surprisingly simple to prepare, yet delivers an impressive combination of sweetness, richness, and that irresistible creamy texture. Plus, the sheer convenience of being able to make a cheesecake a day or two in advance, allowing its flavors to meld and deepen, makes it an ideal dessert for entertaining. Cheesecakes truly are my culinary comfort zone, my go-to for effortless elegance.
And when the Starbucks® Peppermint Mocha Flavored Ground Coffee makes its seasonal appearance, well, that’s when my hosting heart truly sings! The distinct and comforting flavors of Peppermint Mocha coffee are a holiday staple in my home. The rich chocolate notes combined with the invigorating hint of peppermint create an olfactory and gustatory delight. It only makes sense, then, to pair this beloved brew with a slice of our Crushed Peppermint Cheesecake. The combination is pure magic – the perfect balance of robust coffee and sweet, minty decadence, ensuring every guest feels thoroughly spoiled and completely in the holiday spirit.
This Crushed Peppermint Cheesecake, despite its incredibly rich and decadent profile, is remarkably straightforward to create at home. The secret to its inviting charm starts with the crust. For a truly special foundation, I prefer to make the crust using crushed cream-filled chocolate cookies, like Oreos. While chocolate graham crackers are a suitable alternative, I find that chocolate cookies are not only easier to procure but also impart an extra layer of “fun” and chocolatey goodness that perfectly complements a festive dessert like this. The dark chocolate crumb forms a wonderful contrast to the creamy, white filling and the vibrant peppermint. The slight bitterness of the chocolate balances the sweetness, creating a harmonious flavor experience.
The cheesecake filling itself is a symphony of flavors and textures. Softened cream cheese provides the classic tangy base, sweetened perfectly with sugar. Eggs bind it all together, ensuring a smooth and consistent texture. A generous pint of sour cream adds a delightful tang and contributes to that signature creamy richness, preventing the cheesecake from being overly sweet. The zest of one fresh lemon brightens the entire profile, cutting through the richness with its subtle citrus notes. And, of course, a dash of peppermint extract infuses the filling with that essential cool, festive flavor. Roughly chopped cream-filled chocolate cookies are folded in, adding delightful pockets of soft chewiness, while crushed peppermint stars provide bursts of invigorating mint and a pleasant crunch, making every bite an adventure. Finally, once cooled, I generously spread a layer of light, fluffy whipped cream on top. This isn’t just for taste; it’s also a clever way to mask any small cracks that cheesecakes inevitably develop during cooling, ensuring a beautiful presentation. A final flourish of extra crushed peppermint and delicate shaved chocolate elevates it visually and texturally. Trust me, this cheesecake is absolutely phenomenal!
My first foray into cheesecake baking, about five years ago, was a learning experience. I vividly remember pulling the cheesecake from the oven, convinced it was undercooked because it still jiggled in the center. I almost put it back in! Thankfully, I’ve since learned that this jiggle is a crucial indicator of doneness; it means the cheesecake will firm up beautifully as it cools and chills. The key is not to overbake it. Forty-five minutes in the oven is typically sufficient to achieve that perfect set without drying it out or causing excessive cracking. This recipe is also wonderfully accommodating to busy holiday schedules, as you can prepare the entire cheesecake 1-2 days ahead of time. Just be sure to chill it thoroughly, loosely covered, in the refrigerator. For the best presentation, I highly recommend adding the layer of whipped cream and your chosen garnishes—crushed peppermint stars and shaved chocolate—on the very day you plan to serve this spectacular Crushed Peppermint Cheesecake. This ensures the toppings are fresh, vibrant, and perfectly appealing for your guests.
Crushed Peppermint Cheesecake
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Ingredients
Crust:
- 24 cream-filled chocolate cookies – with the filling, about 2 cups
- 5 tablespoons unsalted butter – melted
Filling:
- 2- 8 ounce blocks of cream cheese – softened
- 3 eggs
- 1 cup sugar
- 1 pint sour cream
- 1 lemon – zested
- 1 dash peppermint extract
- ¼ cup cream-filled chocolate cookies – roughly chopped
- ¼ cup peppermint stars – roughly chopped, plus more for garnish
- 2 squares chocolate – shaved, for garnish
- 1 cup whipped cream
Instructions
Crust
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Using a food processor, pulse cookies and melted butter until well combined. Lightly coat the bottom and sides of an 9-inch springform pan with non-stick cooking spray.
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Pour the crumbs into the springform pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
Filling
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Preheat oven to 325F.
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Crush ¼ cups mint. Chop ¼ cup cookies. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add sour cream, lemon zest, and peppermint extract. Stir in crushed mints and cookies. Pour the filling into the crust-lined pan and smooth the top with a spatula.
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Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours.
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Loosen the cheesecake from the sides of the pan by running a thin metal spatula, or butter knife around the inside rim. Unmold and transfer to a cake plate. Spread a layer of whipped cream over the surface. Garnish with crushed peppermint stars and chocolate, if desired.
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