Smooth and Creamy, this Crushed Peppermint Cheesecake is the perfect dessert to pair with coffee during the holidays. Tis’ the season!
The holiday season is in full-swing at Casa de Crews, and I absolutely love it! The house is always full of friends, and therefore already decorated, and clean at all times. It’s one of my favorite times of the year. I’m also a big fan of cheesy holiday flicks that are so bad, and so good all at the same time.
Do you know who else loves said cheesy holiday flicks? My girlfriends. We get together every December to watch a few flicks and enjoy a (coffee) table full of apps and tapas. It’s a great time, and I love that this has become a tradition for us.
Do you know what goes really well with holiday flicks, and appetizers? Dessert! And coffee (duh) – and Peppermint-flavored anything is one of my favorite holiday flavors. I love baking cookies, but beyond that, I’ve never been one to enjoy baking from scratch, except for cheesecake, because they’re so easy to make, and they’re sweet, but also rich and savory, and creamy, and can be made in advance, and still taste amazing. Cheesecakes are my jam.
And when the Starbucks® Peppermint Mocha Flavored Ground Coffee is in season this time of year, I’m a happy host. I love the flavors of Peppermint Mocha coffee, and it makes sense to pair it with a slice of Crushed Peppermint Cheesecake, for good measure.
This Crushed Peppermint Cheesecake is so rich, and decadent, but as easy as you’ll get for a homemade dessert. I like to make the crust using crushed chocolate cookies; if you can find chocolate graham crackers, those will also work, but I have an easier time finding cookies, and they add to the fun that is a holiday dessert like this. Because cheesecakes almost always crack a bit once cooled, I spread a generous amount of whipped cream on top, before garnishing with extra pieces of crushed peppermint, and shaved chocolate. This cheesecake is amazing, you guys.
The first time I ever made a cheesecake about five years ago, I did not realize it will still jiggle after baking and will firm up as it cools. Do not overcook – forty-five minutes is enough time, and you can make this 1-2 days ahead of time. I’d suggest garnishing the whipped cream layer the day you plan to serve this Crushed Peppermint Cheesecake!
Pairing coffee with dessert is a no-brainer, and I like to offer friends options, so I plan to serve Starbucks® Peppermint Mocha Flavored Ground Coffee and Starbucks® Holiday Blend Ground Coffee with my Crushed Peppermint Cheesecake. Right now, you can purchase three (3) qualifying Starbucks® packaged coffee (10-20oz.), Starbucks® K-Cup® packs (9-32ct.), VIA® Instant (5-8ct.), Starbucks® Syrups (12.17oz.), or Starbucks® Cookie Straw packs (9.17oz.) products in a single transaction at Walmart stores from 11/1/17 through 12/26/17 and receive 75 bonus stars when you upload your receipt at Starbucks-stars.com.
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- 24 cream-filled chocolate cookies - with the filling, about 2 cups
- 5 tablespoons unsalted butter - melted
- 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
- 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.
- 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.
- Preheat oven to 325F.
- 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.
- 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.
- 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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