Easter Egg Cheesecake

Easter is a time of renewal, joy, and celebration, bringing together families and friends to commemorate the arrival of spring. One of the most cherished traditions associated with this holiday is the preparation of festive desserts, which often become the centerpiece of holiday gatherings. Among these delightful treats, the Easter Egg Cheesecake stands out as a perfect blend of elegance and festivity. With its creamy texture, colorful presentation, and the playful incorporation of Easter-themed candies, this cheesecake not only satisfies your sweet tooth but also adds a touch of whimsy to your Easter festivities.

Celebrate Easter with a delightful Easter Egg Cheesecake, a perfect blend of creamy richness and festive charm. This recipe combines a crunchy graham cracker crust with a smooth filling adorned with colorful sprinkles and mini chocolate eggs, making it a visual treat at any gathering. Easy to make and absolutely delicious, this cheesecake will be the highlight of your holiday celebrations, bringing joy and sweet memories to your table. Dive into this tasty creation and impress your family and friends!

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Ingredients

1 ½ cups graham cracker crumbs

⅓ cup unsalted butter, melted

2 tablespoons granulated sugar

4 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

4 large eggs

1 cup sour cream

1 cup heavy cream

½ cup mini chocolate eggs (or your choice of candy)

2 tablespoons pastel-colored sprinkles

Fresh berries for garnish (optional)

Instructions

Prep the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press this mixture evenly into the bottom of a 9-inch springform pan to create a firm crust. Bake in the preheated oven for about 10 minutes, then let it cool.

Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the sugar and beat until combined. Mix in the vanilla extract.

Add the Eggs: Add the eggs one at a time, allowing each egg to fully incorporate before adding the next. Be careful not to overmix.

Incorporate Sour Cream and Heavy Cream: Gently fold in the sour cream and heavy cream until just combined and smooth. This will give your cheesecake a creamy texture.

Add Candy: Fold in the mini chocolate eggs (or your choice of Easter candy) gently into the filling mixture.

Pour and Bake: Pour the cheesecake filling over the cooled crust. Tap the pan on the counter to release any air bubbles. Bake for about 1 hour, or until the edges are set and the center is slightly jiggly.

Cool and Chill: Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about an hour. This helps to prevent cracking. Once cooled, refrigerate for at least 4 hours or overnight.

Decorate: Before serving, top the cheesecake with pastel-colored sprinkles and fresh berries for a festive touch.

Slice and Serve: Carefully remove the sides of the springform pan. Slice the cheesecake using a sharp knife dipped in hot water for clean cuts. Serve and enjoy!

Prep Time, Total Time, Servings: 30 minutes | 5 hours (including cooling time) | Serves 12