Easter Egg Cheesecake

5 from 12 votes

This Easter egg cheesecake is a baked creamy cheesecake full of mini eggs. It has a graham cracker crust, baked cheesecake with chopped mini eggs, and chocolate ganache.

Prep Time1

Cook Time1 20

Chilling Time6

Total Time8 20

Servings: slices

Calories: 483kcal

Author: Stephanie Rutherford

Ingredients

Graham Cracker Crust

2 ¼ cup Graham cracker crumbs Use 2 packets of graham crackers
⅛ cup Brown sugar packed light or dark
⅛ teaspoon Salt
10 tablespoon Unsalted butter melted

Mini Egg Cheesecake

24 oz Cream cheese room temperature
¾ cup White granulated sugar
½ cup Sour cream room temperature
¼ cup Heavy cream room temperature
1 teaspoon Pure vanilla extract
½ teaspoon Salt
3 Large eggs room temperature
2 cups Chopped Mini eggs Use Cadbury for best flavor. Use 2 bags.

Chocolate Ganache

1 cup Semisweet chocolate chips
½ cup Heavy cream
Mini eggs for decoration.

US Customary - Metric

Instructions

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.

Chocolate Ganache

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.
Mini eggs

Notes

Pull out dairy ingredients 2 hours before baking.

Nutrition