Double Chocolate Easter Egg Cheesecake
If you’re looking for a dessert that screams indulgence, the Double Chocolate Easter Egg Cheesecake is the perfect choice! This rich and creamy cheesecake combines the beloved flavors of dark and milk chocolate, topped with crushed Easter eggs for an extra festive touch. It’s simple enough to whip up for any gathering, yet impressive enough to wow your guests.
Recipe Information
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Servings: 12
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 450
Protein: 8g
Carbohydrates: 35g
Fat: 32g
Fiber: 2g
Sugar: 25g
Sodium: 300mg
Why Make Double Chocolate Easter Egg Cheesecake
The Double Chocolate Easter Egg Cheesecake isn’t just a treat; it’s an experience. This dessert is perfect for celebrating special occasions or simply satisfying your chocolate cravings. With its lush texture and rich flavors, this cheesecake is a delightful balance of sweet and creamy. Plus, it’s versatile—feel free to customize the toppings or substitute ingredients to fit your taste preferences or dietary needs.
How to Make Double Chocolate Easter Egg Cheesecake Step by Step
Ingredients
2 cups crushed chocolate cookies
5 tablespoons melted butter
1 cup dark chocolate chips
1 cup milk chocolate chips
1/2 cup heavy cream
24 ounces cream cheese
1 cup granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
3 large eggs
1 cup mini chocolate Easter eggs, crushed
2 tablespoons cocoa powder
1 tablespoon cornstarch
Directions
Preheat the oven to 325°F (160°C). Wrap your springform pan with foil if using a water bath. Mix crushed chocolate cookies and melted butter, then press into the base of the pan. Chill. Melt dark and milk chocolate with heavy cream until smooth. Set aside. Beat cream cheese and sugar until fluffy. Add sour cream, cocoa powder, and vanilla extract. Mix well. Mix in melted chocolate. Add eggs one at a time, mixing gently. Stir in cornstarch. Pour filling into the crust. Place the pan in a larger tray with hot water for a water bath. Bake for 55–65 minutes until the center is just set. Turn off the oven, crack the door, and let it cool gradually. Refrigerate for at least 6 hours or overnight. Top with crushed mini Easter eggs before serving.
How to Serve Double Chocolate Easter Egg Cheesecake
Serve your Double Chocolate Easter Egg Cheesecake chilled with a dollop of whipped cream and a drizzle of chocolate sauce for an extra indulgent treat. Pair it with fresh berries for a burst of freshness, or serve alongside a scoop of ice cream to enhance the chocolate experience.
How to Store Double Chocolate Easter Egg Cheesecake
To store, keep your cheesecake covered in the refrigerator for up to one week. If you have leftovers, it can be frozen for up to three months. Just make sure to wrap it tightly to prevent freezer burn. To enjoy it later, thaw it in the refrigerator overnight and serve cold.
Expert Tips for Cooking Double Chocolate Easter Egg Cheesecake
- Make sure all ingredients are at room temperature for a smoother batter.
- Don’t overmix the eggs to prevent cracks on the surface of the cheesecake.
- Allow the cheesecake to cool in the oven for a gradual temperature change, which helps prevent cracking.
- If using a water bath, ensure the water does not seep into the crust by wrapping the pan properly.
- For even richer flavor, consider swapping some cream cheese for mascarpone cheese.
Delicious Variations of Double Chocolate Easter Egg Cheesecake
You can easily adapt the Double Chocolate Easter Egg Cheesecake to suit your taste. Try adding peppermint extract for a mint-chocolate version around the holidays, or incorporate a hint of orange zest for a citrusy twist. For a spicy kick, consider a dash of chili powder mixed into the filling.
This Double Chocolate Easter Egg Cheesecake is a celebration of flavors and a showstopper at any gathering. With its easy preparation and delightful taste, you’ll find it’s a perfect addition to your dessert repertoire. So why not give it a try? Your taste buds will thank you!
Double Chocolate Easter Egg Cheesecake
Ingredients
Method
- Preheat the oven to 325°F (160°C). Wrap your springform pan with foil if using a water bath.
- Mix crushed chocolate cookies and melted butter, then press into the base of the pan. Chill.
- Melt dark and milk chocolate with heavy cream until smooth. Set aside.
- Beat cream cheese and sugar until fluffy.
- Add sour cream, cocoa powder, and vanilla extract. Mix well.
- Mix in melted chocolate.
- Add eggs one at a time, mixing gently.
- Stir in cornstarch.
- Pour filling into the crust.
- Place the pan in a larger tray with hot water for a water bath.
- Bake for 55–65 minutes until the center is just set.
- Turn off the oven, crack the door, and let it cool gradually.
- Refrigerate for at least 6 hours or overnight.
- Top with crushed mini Easter eggs before serving.
