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Easter Egg Cheesecake

Easter Egg Cheesecake
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Easter Egg Cheesecake is a festive dessert combining the creamy richness of classic cheesecake with colorful mini Easter eggs baked throughout. Perfect for holiday celebrations, this creamy, smooth, and easy-to-make cheesecake features a buttery graham cracker crust and playful Easter candy, making every slice a delightful surprise full of flavor and charm.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons melted butter
  • 2 tablespoons granulated sugar

Cheesecake Filling

  • 24 oz (3 packages) cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream or sour cream
  • 3/4 cup mini Easter eggs or colorful candy

Instructions

  1. Prepare the Crust: Combine crushed graham crackers, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a springform pan to create a solid, buttery base. Chill in the refrigerator while preparing the filling.
  2. Make the Cream Cheese Filling: In a large mixing bowl, beat softened cream cheese until smooth and creamy. Gradually add sugar and blend fully. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and heavy cream (or sour cream) until the mixture is silky smooth.
  3. Add Mini Easter Eggs: Gently fold mini Easter eggs or chosen colorful candy into the batter, distributing evenly to create festive color bursts in every slice.
  4. Bake the Cheesecake: Pour the filling over the chilled crust and smooth the top with a spatula. Bake in a preheated oven at 325°F (160°C) for 50 to 60 minutes, or until the edges are set and the center slightly jiggles. Avoid overbaking to maintain creamy texture.
  5. Cool and Chill: Let the cheesecake cool at room temperature for about one hour, then refrigerate for at least 4 hours or overnight to allow it to set perfectly before serving.

Notes

  • Use room temperature ingredients to achieve a smooth, lump-free batter.
  • Mix just until combined to avoid incorporating too much air, which can cause cracks.
  • Bake the cheesecake in a water bath to maintain moisture and prevent cracking.
  • Allow gradual cooling to reduce the risk of cracks forming on top.
  • Choose quality Easter eggs that won’t melt during baking for best texture and flavor.
  • Leftover cheesecake keeps fresh for 3-4 days refrigerated, or can be frozen for up to 2 months.

Nutrition

Keywords: Easter cheesecake, Easter dessert, festive cheesecake, creamy cheesecake, holiday dessert, spring dessert

Find it online: https://eazyum.com/easter-egg-cheesecake/