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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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)
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Optional: Dust with powdered sugar for an added touch of elegance.
Step 10
Slice and serve chilled. Enjoy your Easter Sunday Cheesecake!
Nutrition Facts
| Serving size | 1928.4 grams (1928.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6854 |
| Total Fat 468.30g | 600% |
| Saturated Fat 263.60g | 1318% |
| Polyunsaturated Fat 15.10g | |
| Cholesterol 1747mg | 582% |
| Sodium 3457mg | 150% |
| Total Carbohydrate 621.30g | 226% |
| Dietary Fiber 3.00g | 11% |
| Total Sugars 510.50g | |
| Protein 85.30g | 171% |
| Vitamin D 123IU | 615% |
| Calcium 1207mg | 93% |
| Iron 11mg | 58% |
| Potassium 1206mg | 26% |
Source of Calories