Introduction
Easter is just around the corner, and what better way to celebrate than with a delicious Easter egg cheesecake made with Philadelphia cream cheese? This creamy and decadent dessert is the perfect way to end any Easter meal. Whether you’re hosting a big family gathering or having a small get-together with friends, this recipe is sure to impress. In this article, we’ll share two different recipes for Easter egg cheesecake, both made with Philadelphia cream cheese.
Recipe 1: Classic Easter Egg Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 4 packages (8 oz each) Philadelphia cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1 bag of Easter egg-shaped candies
Instructions:
- Preheat your oven to 325°F.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press mixture onto the bottom and up the sides of a 9-inch springform pan.
- In a large bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until well combined. Add eggs, one at a time, beating well after each addition.
- Pour the cream cheese mixture into the crust. Bake for 50-55 minutes, or until the center is almost set. Turn off the oven and let the cheesecake cool inside for 30 minutes. Remove from oven and let it cool completely.
- Refrigerate the cheesecake for at least 3 hours or overnight.
- Before serving, top the cheesecake with Easter egg-shaped candies.
Nutritional Information:
- Serving size: 1 slice
- Calories: 480
- Total fat: 36g
- Saturated fat: 21g
- Cholesterol: 175mg
- Sodium: 340mg
- Total Carbohydrates: 36g
- Dietary Fiber: 0g
- Total Sugars: 32g
- Protein: 7g
Cooking Time:
- Preparation time: 20 minutes
- Cooking time: 50-55 minutes
- Cooling time: 3 hours or overnight
Equipment:
- 9-inch springform pan
- Medium bowl
- Large bowl
- Electric mixer
- Baking sheet
Serving Suggestions:
This classic Easter egg cheesecake is delicious on its own, but you can also serve it with whipped cream and fresh berries for an extra pop of color and flavor.
Variations:
You can add different flavors to the cheesecake batter, such as lemon or raspberry, for a fun twist on this classic recipe. You can also use different types of Easter candies to decorate the top of the cheesecake.
Substitutions:
If you don’t have graham crackers, you can use crushed digestive biscuits instead. You can also use other types of chocolate or candy eggs to decorate the cheesecake.
Storage:
Wrap the cheesecake in plastic wrap and store it in the refrigerator for up to 5 days.
Tips:
Make sure the cream cheese is at room temperature before starting the recipe. This will make it easier to beat and will result in a smoother and creamier cheesecake.
Frequently Asked Questions:
Q: Can I freeze the cheesecake?
A: Yes, you can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Q: Can I use light cream cheese?
A: Yes, you can use light cream cheese, but the texture and flavor may be slightly different.
Recipe 2: Mini Easter Egg Cheesecakes
Ingredients:
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 3 tablespoons unsalted butter, melted
- 2 packages (8 oz each) Philadelphia cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 bag of mini Easter egg-shaped candies
Instructions:
- Preheat your oven to 325°F.
- In a medium bowl, mix graham cracker crumbs, 3 tablespoons sugar, and melted butter until well combined. Press mixture onto the bottom of a 12-cup muffin tin lined with cupcake liners.
- In a large bowl, beat the cream cheese, 1/2 cup sugar, and vanilla extract until well combined. Add eggs, one at a time, beating well after each addition.
- Pour the cream cheese mixture into the muffin cups, filling each one about 3/4 full. Bake for 20-25 minutes, or until the center is almost set. Turn off the oven and let the cheesecakes cool inside for 30 minutes. Remove from oven and let them cool completely.
- Refrigerate the cheesecakes for at least 2 hours.
- Before serving, top the cheesecakes with mini Easter egg-shaped candies.
Nutritional Information:
- Serving size: 1 mini cheesecake
- Calories: 250
- Total fat: 18g
- Saturated fat: 10g
- Cholesterol: 85mg
- Sodium: 190mg
- Total Carbohydrates: 20g
- Dietary Fiber: 0g
- Total Sugars: 17g
- Protein: 4g
Cooking Time:
- Preparation time: 20 minutes
- Cooking time: 20-25 minutes
- Cooling time: 2 hours
Equipment:
- 12-cup muffin tin
- Medium bowl
- Large bowl
- Electric mixer
- Baking sheet
- Cupcake liners
Serving Suggestions:
These mini Easter egg cheesecakes are perfect for serving at parties or for a fun family dessert. You can also top them with whipped cream and fresh berries for an extra touch of sweetness.
Variations:
You can add different flavors to the cheesecake batter, such as strawberry or chocolate, for a fun twist on this recipe. You can also use different types of mini Easter candies to decorate the top of the cheesecakes.
Substitutions:
If you don’t have graham crackers, you can use crushed digestive biscuits instead. You can also use other types of mini chocolate or candy eggs to decorate the cheesecakes.
Storage:
Wrap the mini cheesecakes in plastic wrap and store them in the refrigerator for up to 3 days.
Tips:
Make sure the cream cheese is at room temperature before starting the recipe. This will make it easier to beat and will result in a smoother and creamier cheesecake.
Frequently Asked Questions:
Q: Can I use a different type of muffin tin?
A: Yes, you can use a different type of muffin tin, but you may need to adjust the baking time. Q: Can I use low-fat cream cheese?
A: Yes, you can use low-fat cream cheese, but the texture and flavor may be slightly different.
Personal Thoughts
Both of these Easter egg cheesecake recipes are absolutely delicious and easy to make. The classic recipe is perfect for those who love a traditional