Easter Cheesecake
Celebrate the joys of spring with this delightful Easter Cheesecake, a creamy and festive dessert perfect for any holiday gathering. Featuring a buttery graham cracker crust and a luscious vanilla-infused cream cheese filling, this recipe is as indulgent as it is visually stunning. The cheesecake is crowned with colorful mini pastel chocolate eggs and optional whipped cream for a vibrant, Easter-themed finishing touch that’s sure to impress both kids and adults. With its velvety texture, subtly sweet tang from sour cream, and playful decoration, this Easter Cheesecake is the ultimate centerpiece for your dessert table. Ready in under an hour of active time and designed to impress, it’s the perfect make-ahead treat for your Easter feast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 100 grams unsalted butter, melted
- 50 grams granulated sugar
- 600 grams cream cheese, softened
- 150 grams granulated sugar
- 1.5 teaspoons vanilla extract
- 3 large eggs
- 200 grams sour cream
- 2 tablespoons all-purpose flour
- 100 grams mini pastel chocolate eggs
- N/A whipped cream (for garnish, optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch (23 cm) springform pan lightly with butter.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 50 grams of granulated sugar until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared springform pan to form the crust. Use the back of a spoon to smooth it out. Set aside.
In a large mixing bowl, beat the cream cheese and 150 grams of granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the vanilla extract and mix until incorporated.
Add the eggs one at a time, beating well after each addition.
Fold in the sour cream and flour until the mixture is smooth and well combined.
Pour the cheesecake batter over the prepared crust in the springform pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until the edges are set but the center still has a slight wobble.
Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
Before serving, decorate the top of the cheesecake with mini pastel chocolate eggs and, if desired, garnish with piped whipped cream.
Slice and enjoy your festive Easter Cheesecake!
Nutrition Facts
Calories |
5684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.9 g | 505% | |
| Saturated Fat | 230.9 g | 1154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1572 mg | 524% | |
| Sodium | 3576 mg | 155% | |
| Total Carbohydrate | 482.9 g | 176% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 345.4 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1216 mg | 94% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1354 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
