Ingredients
Crust
- 2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons white granulated sugar
Filling
- 24 oz full-fat cream cheese (3 blocks of 8 oz each)
- 1 cup white granulated sugar
- 1 cup full-fat sour cream
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 cups mini Cadbury eggs, roughly chopped
Topping
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- Extra mini Cadbury eggs for decorating
Instructions
- Prepare ingredients: Bring all refrigerated ingredients such as the cream cheese, eggs, and sour cream to room temperature to ensure a smooth batter.
- Make the crust: In a bowl, combine the graham cracker crumbs, melted butter, and white sugar until the mixture is crumbly and clumps together but not too wet.
- Form crust: Grease an 8 or 9-inch springform pan or removable-bottom cake pan, then press the crust mixture evenly onto the bottom and up the sides, creating about a one-inch thick layer. Bake at 350°F (175°C) for 10 minutes and let it cool.
- Make the filling: Using a stand mixer with a paddle attachment, beat the cream cheese until smooth. Add sugar and sour cream and mix well. Scrape the bowl, then add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract with the last egg.
- Incorporate mini eggs: Roughly chop the mini Cadbury eggs into small but not powdered pieces, then fold them gently into the cream cheese mixture.
- Assemble cheesecake: Pour the filling over the cooled crust in the pan.
- Prepare water bath: Wrap the bottom and sides of the pan with aluminum foil raised several inches to prevent water intrusion. Place the foil-wrapped pan in a large roasting or baking dish.
- Bake cheesecase: Preheat oven to 350°F (175°C). Pour 1 to 2 inches of hot water into the baking dish around the cheesecake pan. Bake for 50 to 60 minutes until mostly set with a slight jiggle in the center and the top looks dry without burning.
- Cool gradually: Turn off the oven, leave the door open, and let the cheesecake remain inside for about an hour to cool slowly. Then remove and allow it to sit at room temperature for another hour.
- Chill: Cover and refrigerate the cheesecake overnight to fully set.
- Make topping: Whip the cream with powdered sugar using a whisk attachment until stiff peaks form and the mixture holds shape.
- Decorate: Pipe the whipped cream onto the cheesecake in a nest shape at the center using a large star tip. Add whole and crushed mini Cadbury eggs on top and around for decoration either piled high or spread evenly like frosting.
Notes
- Bringing ingredients to room temperature ensures a smooth filling with no lumps.
- Using a water bath prevents cracking and promotes even baking for the cheesecake.
- Do not overbake; the center should have a slight jiggle when done.
- Chilling overnight is essential for the cheesecake to fully set.
- When chopping Cadbury eggs, avoid making powder to help easy slicing and a prettier texture.
- Wrap the pan with foil tightly to avoid water seeping into the cheesecake during baking.
- Whipped cream can be made ahead and stored in the fridge until decorating.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
