whipped cream and additional Cadbury mini eggs(for topping, optional)
Instructions
Crust:
Preheat the oven to 350F degrees and prepare a 9” springform pan by spraying with non-stick spray and set aside. (For added protection, you can add a round of parchment paper along the bottom of the springform as well)
Prepare the crust by adding 1 1/2 sleeves graham crackers to a food processor and pulse until you get about 1 1/2 cups of crumbs. Add in 6 Tablespoons butter, melted and pulse until well combined.
Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides. Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.
Filling:
To prepare the cheesecake filling, add 4 (8 ounce) packages cream cheese, softened to room temperature to the bowl of a stand mixer equipped with a paddle attachment. Or use a bowl with an electric hand mixer. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
With the mixer on low speed, slowly add 1 cup granulated sugar and 4 Tablespoons all-purpose flour. Once the sugar is combined, increase to medium speed, and mix for an additional 1-2 minutes.
Add 2 teaspoon vanilla extract and 3/4 cup heavy whipping cream and mix until just combined.
Reduce the mixer to low speed and add the 3 large eggs one at a time until fully incorporated. Be careful not to overmix after adding the eggs!
Add 2 cups Cadbury mini eggs, crushed last and hand stir them in until just combined.
Pour the prepared batter into the prepared pan and gently tap to release any air bubbles.
Bake at 350F for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 50-55 minutes until the center slightly jiggles and the edges are set.
You are looking for a Jell-O consistency, not a runny/watery consistency. If the center still looks too watery, bake for an additional 5-10 minutes checking often. However, the cheesecake will set up more while cooling, so keep that in mind.
Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15-20 minutes before removing.
Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 6 hours but overnight is recommended.
Chocolate Ganache Topping: (Optional)
After the cheesecake has set, prepare the ganache by adding ½ cup semi-sweet chocolate chips and¼ cup heavy whipping cream into a microwave safe bowl and heat for about 45 seconds - 1 minute. Whisk until smooth.
Pour the ganache over top of the cheesecake and smooth evenly.
Top with whipped cream and additional Cadbury mini eggs, if desired and serve!
Notes
Feel free to use a storebought graham cracker crumb crust.
You can make your own crust using a food processor. No food processor, no problem, see other options for making it in the post.
The ganache is optional but delicious.
You can use other toppings like chocolate shavings, sprinkles, etc.
Store covered in an airtight container in the fridge for up to 3 days.