Easter Egg Cheesecake

As spring arrives and the days grow longer, families begin to prepare for one of the most joyful celebrations of the year: Easter. This festive occasion is not just about colorful eggs and playful bunnies; it's also a time for gathering around the table with loved ones, sharing stories, and indulging in delicious food that embodies the spirit of the season. Among the plethora of delightful desserts that make their appearance during this time, one stands out for its creamy richness and vibrant presentation: the Easter Egg Cheesecake.

Celebrate Easter this year with a stunning Easter Egg Cheesecake that embodies the joy of spring! This creamy dessert features a buttery graham cracker crust topped with a rich filling, layered with delightful mini chocolate eggs for a festive touch. Our step-by-step guide walks you through the process, from preparing the crust to baking and garnishing. Whether you're a baking pro or just starting out, this cheesecake will be the perfect centerpiece for your holiday gathering. Indulge in deliciousness and create lasting memories with loved ones this Easter!

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Ingredients

For the crust:

1 cup crushed graham crackers

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

1/2 teaspoon vanilla extract

For the cheesecake filling:

16 oz (450g) cream cheese, softened

3/4 cup granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon almond extract

3 large eggs

1/2 cup sour cream

1/4 cup heavy cream

1 cup mini chocolate eggs (or your favorite Easter egg candy), roughly chopped

For the topping:

Whipped cream (for garnish)

Rainbow sprinkles (for garnish)

Additional mini chocolate eggs (for garnish)

Instructions

Prepare the crust:

In a medium bowl, combine the crushed graham crackers, sugar, melted butter, and vanilla extract. Mix until combined and the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Set aside.

Make the cheesecake filling:

In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add the granulated sugar, mixing until well combined. Mix in the vanilla and almond extracts.

Add the eggs:

Add the eggs one at a time, mixing thoroughly after each addition until incorporated. Be careful not to overmix.

Fold in the sour cream and heavy cream:

Gently fold the sour cream and heavy cream into the mixture until smooth. Finally, fold in the chopped mini chocolate eggs, ensuring they are evenly distributed throughout the filling.

Bake the cheesecake:

Preheat your oven to 325°F (160°C). Pour the cheesecake filling over the prepared crust and smooth the top. Bake for 50-60 minutes or until the center is set and only slightly jiggly. Turn off the oven and crack the oven door, allowing the cheesecake to cool slowly for about an hour.

Chill the cheesecake:

Once cooled, remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to ensure it fully sets.

Serve:

Before serving, remove the cheesecake from the springform pan. Top with whipped cream, rainbow sprinkles, and additional mini chocolate eggs for decoration. Slice and enjoy!

Prep Time, Total Time, Servings:

30 minutes | 6 hours (including chilling) | 10 servings