Cadbury Egg Easter Cheesecake

Cadbury Egg Easter Cheesecake

Another fabulous cheesecake base from my friend Debbie at Say_Cheesecake. This cheesecake was Easter inspired and therefore, had to have Cadbury Eggs. I used a combo of Large and Small Cream Eggs along with the chocolate mini eggs. The homemade hot fudge in this recipe can be made days ahead of time and stored in the fridge. Just microwave a few seconds before using it to decorate your cheesecake! You can also make the cheesecake a couple of days ahead so everything is easy to assemble last minute! Happy baking! You may also love Cadbury Brownies and Cadbury Stuffed Cookies.

You may need:

Fat Daddio’s 6 inch removable bottom cheesecake pan

Cadbury Eggs

Cadbury Egg Easter Cheesecake

Print Recipe Pin Recipe

Ingredients

  

Crust

• 1 ½ c. Oreo crumbs
• 3-4 T. melted butter just so crumbs hold together well: I used 4T
• 2 T. sugar

Cheesecake

• 16 ounces cream cheese room temperature
• 80 grams sour cream room temperature
• 1 T. heavy cream room temperature
• 1 T. vanilla
• 140 g. granulated sugar
• 2 T. cornstarch
• 2 eggs room temperature

Whipped Cream

• 2 c. cold heavy cream
• ¼ c. powdered sugar
• 1 T. non-fat dry milk powder

Assembly

• Large and small Cadbury eggs sliced in half lengthwise: Use a hot dry chef's knife on room temp eggs.
• Hot fudge

Instructions

 

Crust

• Preheat oven to 300 degrees.
• Spray 6x3 removable bottom pan with PAM, line with parchment circle and spray again.
• Mix all ingredients and press into the bottom of pan and up the sides a bit.
• Bake 12 mins and then cool.

Cheesecake

• Mix the cream cheese on medium high 4-5 mins until creamy.
• Scrape down the bowl a couple of times.
• Add the sour cream, heavy cream, vanilla, sugar, and cornstarch.
• Mix on low until well combined, scraping down the sides of the bowl.
• It should be smooth and creamy.
• Add the eggs on low just until combined and finish mixing with a spatula.
• Pour it into the cooled crust.
• Place on a rimmed baking sheet.
• Bake 12 mins and 300 then lower temp to 225.
• Bake 95 mins-do NOT open oven.
• Shut oven off and leave cake in the oven for 1 hour. (Still NO opening)
• Crack oven open a few inches and let cake sit another hour.
• Remove to a rack to cool and then chill in fridge overnight.
• The next day, loosen bottom with fingers to release.
• Place on top of a tall narrow can and pull down sides to release.
• Cover top with plastic wrap, flip over in hand and remove base of pan from the cake and the parchment.
• Place on cake plate and decorate with hot fudge, whipped cream and Cadbury Eggs

Whipped cream

• Beat cream until almost stiff.
• Slowly add sugar.
• Add milk powder.
• Pipe as you like. I used a 1m.