Easter Egg Cheesecake

Easter is a time of celebration, renewal, and joy, marked by various traditions and festivities that bring families and friends together. Among the many customs that define this holiday, one of the most cherished is the sharing of special meals and desserts. As the spring season blooms, so too does the spirit of Easter, encouraging creativity in both cooking and baking. A standout addition to your Easter table this year is the delightful Easter Egg Cheesecake, a luscious dessert that combines the creamy richness of cheesecake with the whimsical charm of festive chocolate eggs.

Celebrate Easter with a delicious and visually stunning Easter Egg Cheesecake that’s sure to impress your guests. This creamy dessert combines the rich flavor of classic cheesecake with festive mini chocolate eggs for a delightful twist. Perfect for gatherings, it offers a unique center table piece and a sweet treat for all ages. Follow easy step-by-step instructions to create this indulgent dessert that embodies the joy of the holiday. Enjoy a slice and make lasting memories!

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Ingredients

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

For the cheesecake filling:

4 (8-ounce) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

4 large eggs

1 cup sour cream

1 cup heavy cream

1 teaspoon lemon juice

½ cup assorted mini chocolate eggs (Cadbury, M&M's, or other favorites)

For the decoration:

Whipped cream

Additional assorted mini chocolate eggs

Edible grass (coconut or colored sugar for garnish)

Instructions

Preheat your oven to 325°F (160°C).

Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then let cool while preparing the cheesecake filling.

Prepare the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar and vanilla extract. Beat until well combined.

Incorporate eggs: Add one egg at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.

Finish filling: Add the sour cream, heavy cream, and lemon juice to the mixture. Gently fold in the assorted mini chocolate eggs. Reserve a few for decoration later.

Pour the filling into the cooled crust, smoothing the top with a spatula.

Bake: Place the cheesecake in the preheated oven and bake for 1 hour or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.

Cool: Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes. Then, refrigerate for at least 4 hours (or overnight) until fully chilled.

Decorate: Once set, carefully remove the springform pan's sides. Top the cheesecake with whipped cream, arranging the remaining mini chocolate eggs and edible grass decoratively around the top.

Serve: Slice and enjoy your beautifully festive Easter Egg Cheesecake!

Prep Time, Total Time, Servings: 30 minutes | 6 hours (includes chilling) | 12 servings