Easter Cheesecake
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Easter Cheesecake
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This Easter Cheesecake is perfect for springtime! It has a delicious golden oreo crust with a smooth, creamy, and colorful filling topped with whipped cream.
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Ingredients
Crust ingredients
- 2 cup golden Oreos crushed
- 3 Tbsp butter unsalted, melted
- ¼ cup Sprinkles easter pastel-colored
Cheesecake ingredients
- 32 oz cream cheese softened
- 1 ⅓ cup sugar
- 4 large eggs
- 1 Tbsp pure vanilla extract
- ¼ tsp kosher salt
- ⅔ cup sour cream
- ⅔ cup heavy whipping cream
- 4 drops Neon pink gel food coloring
- 4 drops neon blue gel food coloring
- 4 drops neon purple gel food coloring
- 4 drops neon green gel food coloring
Sour Cream Topping
- 1 ½ cup sour cream
- ¼ cup sugar
- ½ tsp pure vanilla extract
Whipped cream topping
- 1 ½ cup heavy whipping cream
- ¾ cup powdered sugar
- 2 tsp pure vanilla extract
Instructions
Crust
- Preheat oven to 350 and line a 9-inch springform pan with parchment paper and pam baking spray.
- Wrap the bottom of the pan with lots of foil to ensure that no water will seep into the pan Using a small bowl, combine the golden oreo crumbs with the melted butter. Once you have a wet sand-like mixture. Mix the sprinkles into the crust mixture. Press the crust into the springform pan and about 1 inch up the sides.
- Bake in the oven for 10 minutes. Place onto a wire rack to cool completely.
Cheesecake
- Preheat oven to 325 degrees. Using a standing mixer, cream the cream cheese until light and fluffy. Beat in the sugar until combined. Beat in the eggs, one at a time until combined. Make sure to scrape the sides down and beat until combined and smooth. Beat in the sour cream until combined. Beat in the heavy whipping cream until combined.
- Divide the cheesecake batter between the 4 bowls. Mix in a few drops of each color into their own bowl. Add in a few more drops of color if the shade of color is not to your liking. Starting with 1 color, add dollops of the different colored cheesecake batter into the cheesecake crust. After you have added the cheesecake batter, take a butter knife and swirl the batter around just a few times to create swirls. Place the springform pan into a larger pan. Fill about halfway up the springform pan with boiling water. Make sure no water gets into the cheesecake.
- Bake in the oven for 90 minutes. Once the timer goes off, turn the oven off and crack the oven door open, slightly. Leave the cheesecake in the oven for 1 hour. Remove the cheesecake from the oven and place it into the fridge overnight.
Next Day
- Preheat the oven to 350 degrees. Using a medium bowl, whisk together until smooth the 1 ½ C sour cream, ¼ C sugar, and ½ tsp pure vanilla extract. Remove the cheesecake from the fridge and spread evenly the sour cream mixture onto the cheesecake. Place into the oven and bake for 10 minutes. Remove and allow to cool for 30 minutes. Place into the fridge for 3 hours.
Whipped Cream
- Using a large bowl, place the bowl into the freezer for 10 minutes. Remove the bowl after 10 minutes and add in the 1 ½ C heavy whipping cream, powdered sugar, and vanilla. Using a hand mixer, beat the ingredients together until stiff peaks form. About 10 minutes. Scoop the whipped cream into the piping bag.
- Using a sharp knife, run it around the edge of the springform pan to release the cheesecake. Place the cheesecake onto a serving tray. Using the piping bag, pipe dollops around the top edge of the cheesecake.
- Sprinkle some Easter sprinkles around the top. Enjoy!
Nutrition Information
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Calories
954kcal
(48%)
Carbohydrates
78g
(26%)
Protein
13g
(26%)
Fat
67g
(103%)
Saturated Fat
37g
(185%)
Polyunsaturated Fat
5g
Monounsaturated Fat
19g
Trans Fat
0.1g
Cholesterol
251mg
(84%)
Sodium
579mg
(24%)
Potassium
336mg
(10%)
Fiber
0.5g
(2%)
Sugar
62g
(124%)
Vitamin A
2353IU
(47%)
Vitamin C
1mg
(1%)
Calcium
214mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 954 kcal
% Daily Value*
| Calories | 954kcal | 48% |
| Carbohydrates | 78g | 26% |
| Protein | 13g | 26% |
| Fat | 67g | 103% |
| Saturated Fat | 37g | 185% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 251mg | 84% |
| Sodium | 579mg | 24% |
| Potassium | 336mg | 7% |
| Fiber | 0.5g | 2% |
| Sugar | 62g | 124% |
| Vitamin A | 2353IU | 47% |
| Vitamin C | 1mg | 1% |
| Calcium | 214mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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