2 ¼cupGraham cracker crumbsUse 2 packets of graham crackers
⅛cupBrown sugarpacked light or dark
Mini Egg Cheesecake
24ozCream cheeseroom temperature
¾cupWhite granulated sugar
½cupSour creamroom temperature
¼cupHeavy creamroom temperature
1teaspoonPure vanilla extract
3Large eggsroom temperature
2cupsChopped Mini eggsUse Cadbury for best flavor. Use 2 bags.
1cupSemisweet chocolate chips
Mini eggsfor decoration.
Graham Cracker Crust
Preheat the oven to 325°F. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a 9-inch parchment paper circle. Spray again.
Use a food processor to blend the graham crackers into a fine crumb. In a medium bowl, mix graham cracker crumbs, brown sugar, salt, and melted butter using a fork.
2 ¼ cup Graham cracker crumbs, ⅛ cup Brown sugar, ⅛ teaspoon Salt, 10 tablespoon Unsalted butter
Pour crumbs into prepared pan. Use your fingers to form the crust up the sides of the pan about halfway. Use the bottom of a measuring cup to compact the crust down.
Bake for 13 minutes.
Mini Egg Cheesecake
While the crust bakes, prepare the mini eggs. To easily chop them, place them in a big zip lock bag and use a rolling pin to smack them until they are chopped in medium and small pieces. Set aside.
2 cups Chopped Mini eggs
Using a mixer, beat the cream cheese on high speed for 1 minute. Then, add in the sugar and beat again on high for 1 minute. Scrape the bowl.
24 oz Cream cheese, ¾ cup White granulated sugar
Add in sour cream, heavy cream, vanilla, and salt. Add these in and mix on medium until combined. Scrape the bowl.
½ cup Sour cream, ¼ cup Heavy cream, 1 teaspoon Pure vanilla extract, ½ teaspoon Salt
Add in eggs on low speed one at a time. Mix until just combined. Take off the mixer and use a rubber spatula to fold in the mini eggs.
3 Large eggs
Pour the cheesecake batter on top of the crust and prepare a water bath.
Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
Bake the cheesecake for 70-85 minutes. Bake until the edges are set and the middle has a slight jiggle.
Turn off the oven, crack open the oven door slightly, and let the cheesecake sit for 30 minutes to slowly cool. Take the springform pan out of the water bath and on a cooling rack. Cool completely.
Wrap with foil and chill for at least 6 hours or overnight.
Pull the cheesecake out of the fridge. Take off the pan and remove the parchment paper.
In a small saucepan, heat the heavy cream on medium-low heat until hot and steaming. Pour over a bowl of chocolate chips. Let sit for 1 minute and 30 seconds.
1 cup Semisweet chocolate chips, ½ cup Heavy cream
Use a rubber spatula to stir the chocolate together until smooth and silky. If any chocolate chunk remain, heat in the microwave in 10 second intervals until melted.
Pour the chocolate over the cheesecake. Chill for 10 minutes before adding the extra mini eggs on top.