Description
This Easter Cheesecake is a family favorite! It’s rich, creamy, and perfect for celebrating the season. A delightful treat to make this weekend with loved ones. You won’t regret it!
Ingredients
2 cups Oreo cookie crumbs
¼ teaspoon salt
5 Tablespoons butter melted
4 8 oz packages cream cheese softened
¾ cup granulated sugar
3 Tablespoons flour
1 teaspoon vanilla extract
¾ cup heavy whipping cream
3 eggs
2–3 drops teal food color
Black food color liquid
Whipped cream and mini Cadbury eggs
Instructions
1. Preheat your oven to 350 degrees and prepare a 9” springform pan with non-stick spray and set aside.
2. In a food processor, pulse Oreo cookies until you get 2 cups of crumbs. Add in salt and butter and pulse until combined.
3. Pour into the bottom of the springform pan and using the back of a spoon, gently press the crumbs to form the crust. Be sure to bring the crumbs about 1 inch up the side.
4. Bake at 350 for 10 minutes.
5. In the bowl of a stand mixer equipped with a paddle attachment (or using an electric hand mixer), cream the cream cheese for 2-3 minutes or until smooth and there are no lumps remaining. Mix in the sugar, flour, and mix until just combined.
6. Add vanilla and mix until combined.
7. Pour in the heavy cream and start whisking on low speed until combined then slowly increase speed to high for 30 seconds.
8. Add in eggs one at a time, fully incorporating after each addition. Scrape the sides and bottom of the bowl. Give one final mix to make sure everything is incorporated.
9. Add in food coloring at this point and mix until the color is distributed evenly.
10. Pour the batter into the baked crust and smooth.
11. Bake at 350 for 15 minutes then, without opening the oven door, reduce heat to 200 and bake for an additional 50 minutes.
12. Once the 50 minutes is up, turn the heat off and slightly crack the oven door for about 20-30 minutes to allow the cheesecake to slowly cool.
13. Allow the cheesecake to come to room temperature and place in the refrigerator overnight.
14. Once you are ready to serve, use a food-safe paintbrush to “speckle” the cheesecake.
15. Top with whipped cream and mini Cadbury eggs and serve.
Notes
Smooth and Creamy Texture: For the best texture, be sure to cream the cream cheese until smooth with no lumps before adding the sugar and flour. This will result in a rich, creamy cheesecake.
Proper Cooling: After baking, allow the cheesecake to cool gradually in the oven with the door slightly cracked. This helps prevent cracking and ensures a smooth top.
Food Coloring Tip: When adding food coloring, be sure to use gel food coloring for vibrant colors. Stir well to ensure the color is evenly distributed before pouring the batter into the crust.
Chill Overnight: For the best flavor and texture, refrigerate the cheesecake overnight. This allows it to set properly and enhances the overall taste.
Nutrition
- Serving Size: 1 slice (1/12 of the cheesecake)
- Calories: ~350-400 kcal
- Sugar: ~25-30g
- Sodium: ~200-250mg
- Fat: ~28-32g
- Saturated Fat: ~16-18g
- Unsaturated Fat: ~10g
- Trans Fat: ~0g
- Carbohydrates: ~30-35g
- Fiber: ~2g
- Protein: ~6-7g
- Cholesterol: ~125-150mg
Keywords: Easter cheesecake, Oreo crust, homemade cheesecake, Easter dessert, Cadbury eggs, vanilla cheesecake, heavy cream, food coloring, cheesecake recipe, springform pan, Easter treats, baked cheesecake, sweet desserts.