Description
This delightful Easter Egg Cheesecake combines a creamy, smooth cheesecake filling studded with festive chopped Easter candies atop a crunchy graham cracker crust. Finished with drizzled white and milk chocolate and colorful pastel sprinkles, it’s a perfect celebratory dessert for the Easter holiday.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 4 large eggs
- 1/4 cup heavy cream
- 1 tablespoon all-purpose flour
- 2 cups Easter candy, chopped (such as mini chocolate eggs or pastel candies)
Topping
- 1/2 cup white chocolate chips
- 1/4 cup milk chocolate chips
- 1/2 cup pastel-colored sprinkles
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
- Make Crust Mixture: In a medium bowl, combine graham cracker crumbs and granulated sugar thoroughly.
- Add Butter to Crust: Stir in the melted unsalted butter until the mixture resembles wet sand and is fully combined.
- Form Crust: Press the crust mixture firmly into the bottom of a 9-inch springform pan to create an even base layer.
- Chill Crust: Refrigerate the crust while preparing the cheesecake filling to help it set.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese with a mixer on medium speed until smooth and creamy.
- Add Sugar and Vanilla: Incorporate granulated sugar and vanilla extract into the cream cheese and mix until fully blended.
- Mix in Sour Cream: Add sour cream and continue mixing until the batter is smooth and slightly fluffy.
- Add Eggs: Add eggs one at a time, mixing well after each to ensure a smooth batter.
- Add Heavy Cream: Gradually pour in heavy cream while mixing to maintain a consistent texture.
- Add Flour: Sift flour into the batter and mix until fully incorporated to slightly thicken the filling.
- Fold in Easter Candy: Gently fold chopped Easter candies into the cheesecake batter evenly.
- Pour Batter on Crust: Pour the cheesecake mixture over the chilled crust in the springform pan.
- Smooth Top: Use a spatula to level the batter for an even surface.
- Bake: Bake in the preheated oven for 55 to 65 minutes, until edges are set but the center still jiggles slightly.
- Cool in Oven: Turn off oven, open the door slightly, and let cheesecake cool inside for 1 hour to prevent cracking.
- Cool at Room Temperature: Remove from oven and let cool fully on the counter.
- Chill: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for best texture.
- Melt Chocolate: While chilling, melt white and milk chocolate chips separately using a double boiler or microwave.
- Decorate: Drizzle melted chocolates over the chilled cheesecake in a decorative pattern.
- Add Sprinkles: Sprinkle pastel-colored sprinkles on top for a festive appearance.
- Serve: Carefully remove springform pan sides before slicing and serving the cheesecake.
Notes
- Be sure cream cheese is softened to room temperature for a smooth batter and to avoid lumps.
- Chilling the crust before adding filling helps maintain a firm base.
- Baking at a low temperature and cooling gradually prevents cracks in the cheesecake.
- Use a water bath or place a pan of water in the oven for added moisture if desired, although not specified in this recipe.
- Chilled cheesecake is easier to slice for clean pieces.
- Feel free to substitute other pastel or Easter-themed candies to customize the festive look.
