You won't believe this Cadbury Egg Cheesecake.
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- Yields:
- 8 - 10 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 8 hrs
- Cal/Serv:
- 944
Ingredients
For the Cookie Crust
Cooking spray, for pan
- 24
whole Oreo cookies
- 6 tbsp.
butter, melted
Pinch kosher salt
For the filling
- 4
(8-oz.) blocks cream cheese, softened to room temperature
- 1 c.
sugar
- 3
large eggs
- 1 tsp.
pure vanilla extract
- 1 c.
sour cream
Zest of one orange
- 2 tbsp.
all-purpose flour
- 1 tsp.
kosher salt
For the Topping
- 1/4 c.
semisweet chocolate chips, melted
- 1 c.
whipped topping
- 4
Cadbury Creme Eggs, halved
Directions
- Step 1Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Add salt and stir until crumbs are completely coated and moist. Press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly.
- Step 2In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar together until no lumps remain. Add eggs, one at a time, then stir in vanilla, sour cream, and zest. Add flour and salt and beat until just combined. Pour mixture over the crust.
- Step 3Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight.
- Step 4When ready to serve, drizzle with chocolate. Pipe or spoon dollops of whipped topping into small rounds, about 1 inch apart. Set halved Cadbury eggs in the center of each dollop. Serve.
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