Easter Egg Cheesecake
This Easter Egg Cheesecake has the silkiest, creamiest texture. A golden oreo crust forms a crunchy base. Milk chocolate mini eggs are folded into the cheesecake batter and then piled on top before serving. This is a show-stopping Easter dessert and couldn't be any cuter!
Ingredients
Golden Oreo Crust
- 24 Golden Oroes
- ¼ teaspoon kosher salt
- 4 tablespoon unsalted butter melted
Cheesecake Filling
- 3 8 oz packages cream cheese full fat and softened
- 1 cup granulated sugar
- 4 large eggs room temperature
- ½ teaspoon almond extract*
- ½ teaspoon kosher salt
- ½ cup heavy whipping cream
- 1 cup chopped mini eggs* about one 9 oz bag plus extra for decoration if desired
Whipped Cream
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Golden Oreo Crust
- Preheat the oven to 325 degrees Fahrenheit.
- Crush the oreos using a food processor or place in a zip top bag and crush them using a rolling pin until finely ground.
- Combine the crushed graham crackers, salt and melted butter and stir well.
- Pour the crumbs into a 9 in springform pan and press into the bottom using fingers or the bottom of a glass to press it down tightly.
- Bake the crust for 10 minutes. Cool on a wire rack while making the filling.
Cheesecake Filling
- Prepare the springform pan for a water bath. Once the crust has cooled, wrap the springform pan with 2 layers of heavy-duty foil wrapping and folding the edges at least ¾ up the sides of the pan. For an extra barrier, if desired, place an oven bag around the foil and tie it around the foil to secure it.
- Combine the softened cream cheese and sugar in the bowl of a stand mixer with a paddle attachment (or use a hand mixer) and mix on medium until smooth and fully combined, scraping the bowl as necessary.
- Add the eggs one at a time, mixing well after each addition.
- Add the almond extract (or vanilla if desired) and the salt and mix well.
- Add the heavy cream and mix on low until combined, about 30 seconds.
- Fold in the chopped mini eggs. Pour the batter into the prepared pan over the crust.
- Place the springform pan into a roasting pan and place in the oven. Carefully pour very hot water into the roasting pan until it comes about halfway up the sides of the springform pan being careful not to get any water between the pan and the foil.
- Bake the cheesecake at 325 degrees for 60 to 70 minutes. If you have an instant read thermometer, the temperature should be 150-155 degrees F in the middle. The cheesecake is done when the middle is still jiggly but the edges are set.
- Turn the oven off and slightly prop open the oven door with a wooden spoon if it won’t stay open on its own. Allow to cool in the oven for 1 hour.
- Carefully remove the roasting pan from the oven and remove the cheesecake from the water. Remove the foil. Cool for another hour on a wire rack.
- Place the cheesecake in the refrigerator, covering the top with foil or plastic wrap and chill at least 4 hours or overnight. Decorate the cheesecake with the whipped cream and more mini eggs as desired.
Whipped Cream
- Beat the heavy whipping cream, powdered sugar and vanilla extract in a medium bowl until stiff peaks form.
Notes
- If you don't like almond extract, vanilla extract can be used instead. Increase the vanilla extract to 1-2 teaspoons.
- Very carefully, chop the mini eggs individually with a sharp knife. After cutting them in half, cut them in half again.
- Keep the cheesecake covered and in the refrigerator for up to 5 days. If you decorate the cheesecake with the mini eggs, the color will bleed into the cheesecake and whipped cream once refrigerated. If you want to avoid this, just remove them before refrigerating the leftovers.
- See the post for lots of helpful tips.
Nutrition
Serving: 1sliceCalories: 587kcal
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