Easter Sunday Cheesecake
Celebrate the joy of Easter with this stunning Easter Sunday Cheesecake, a creamy, decadent dessert that’s as festive as it is irresistible. Featuring a buttery graham cracker crust, a velvety cream cheese filling, and a delightful topping of pastel-colored candies like chocolate eggs and jelly beans, this cheesecake is the ultimate holiday centerpiece. Baked in a water bath for a perfectly smooth texture and chilled to perfection, this recipe ensures a rich and indulgent experience in every bite. The cheesecake’s subtle hints of vanilla and tangy sour cream balance beautifully with its sweet, candy-laden garnish, making it ideal for Easter brunch or any spring celebration. With easy-to-follow steps and a show-stopping presentation, this dessert is a must-make for your holiday table. Perfect for entertaining, it serves 12, so everyone can savor a slice of this festive treat!
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 90 grams Unsalted butter (melted)
- 2 tablespoons Granulated sugar
- 680 grams Cream cheese (softened)
- 200 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 240 grams Sour cream
- 3 large Eggs
- 120 ml Heavy cream
- 200 grams Assorted pastel-colored candies (e.g., chocolate eggs, jelly beans)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F) and butter a 9-inch (23 cm) springform pan. Wrap the outside tightly in aluminum foil to prevent water from seeping in during baking.
To make the crust, crush the graham crackers into fine crumbs and mix them with melted butter and 2 tablespoons of granulated sugar. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and 200 grams of granulated sugar together until smooth. Add the vanilla extract and sour cream, mixing until well combined.
Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Finally, add the heavy cream and stir until the batter is smooth and creamy.
Pour the cheesecake batter over the cooled crust in the springform pan. Place the springform pan into a larger roasting pan and add hot water to the roasting pan, filling it halfway up the sides of the springform pan to create a water bath.
Carefully transfer the roasting pan to the preheated oven. Bake for 50-60 minutes, or until the cheesecake is set but still slightly wobbly in the center.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Then transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
Before serving, remove the cheesecake from the springform pan and transfer it to a serving plate. Decorate the top with pastel-colored candies such as chocolate eggs and jelly beans for a festive Easter touch.
Optional: Dust with powdered sugar for an added touch of elegance.
Slice and serve chilled. Enjoy your Easter Sunday Cheesecake!
Nutrition Facts
Calories |
6854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 468.3 g | 600% | |
| Saturated Fat | 263.6 g | 1318% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 1747 mg | 582% | |
| Sodium | 3456 mg | 150% | |
| Total Carbohydrate | 621.3 g | 226% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 510.5 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1207 mg | 93% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1206 mg | 26% | |
*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.
