Easter Egg Cheesecake

Easter is a time of joy and celebration, marked by various traditions that bring families and friends together. From egg hunts to festive brunches, this holiday is steeped in symbolism and richness. One of the most delightful ways to celebrate Easter is through delicious food, and what better way to indulge than with a show-stopping dessert? Enter the Easter Egg Cheesecake, a creamy, decadent treat that is as visually appealing as it is delicious. This dessert not only embodies the spirit of Easter but also serves as a centerpiece for your holiday table.

Celebrate Easter with a show-stopping Easter Egg Cheesecake that’s both creamy and decadent. This festive dessert features a buttery graham cracker crust, a rich filling with hidden mini chocolate eggs, and cheerful pastel decorations. Perfect for any gathering, this easy-to-follow recipe guides you through crafting a delightful centerpiece that will leave your guests in awe. Enjoy the delicious flavors and the joy of baking together as you create lasting holiday memories.

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Ingredients

1 ½ cups crushed graham crackers

½ cup unsalted butter, melted

2 tablespoons granulated sugar

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1 teaspoon lemon juice

1 cup mini chocolate eggs (Cadbury or similar)

Edible pastel sprinkles for decoration

Instructions

Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine crushed graham crackers, melted butter, and 2 tablespoons of sugar. Mix until well combined and the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let it cool.

Make the Filling: In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together using an electric mixer on medium speed until smooth and creamy. Add the vanilla extract and continue mixing.

Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated into the cream cheese mixture. Scrape down the sides of the bowl to avoid lumps.

Add Sour Cream and Lemon: Stir in the sour cream and lemon juice until creamy and well blended.

Add the Chocolate Eggs: Gently fold in the mini chocolate eggs, trying to keep them evenly distributed throughout the batter.

Bake the Cheesecake: Pour the cheesecake batter over the prepared crust in the springform pan. Bake for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the oven door, letting the cheesecake cool in the oven for 1 hour.

Chill: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, to set completely.

Decorate: Once chilled, remove the sides of the springform pan. Top the cheesecake with edible pastel sprinkles for a festive look.

Serve: Slice into wedges and serve chilled. Enjoy your delightful Easter Egg Cheesecake!

Prep Time: 30 min | Total Time: 6+ hours | Servings: 12