This Easter Caramel Cheesecake is a perfect combination of creamy and decadent cheesecake and a rich and delicious caramel sauce. The floating mini chocolate Easter eggs make this dessert even more dreamy and delicious.
This Easter Caramel Cheesecake is a perfect combination of creamy and decadent cheesecake and a rich and delicious caramel sauce. The floating mini chocolate Easter eggs make this dessert even more dreamy and delicious.
About This Easter Caramel Cheesecake
- This Easter Caramel Cheesecake has the easiest basic cheesecake recipe you can imagine. We must prepare a Classic New York Style Cheesecake, the base of all cheesecakes, and incorporate the caramel sauce and mini chocolate Easter eggs. Top it with more caramel sauce and crushed mini eggs for extra decadent and rich flavor.
- I am writing this post right before Easter 2023, and if you are preparing this recipe for a different occasion, try incorporating fruits, spices, chocolate chips, etc.
- The bottom of this Easter Caramel Cheesecake is crushed Biscoff cookies, but you can substitute that with Oreos, Graham Crackers, etc. I also brought the crushed cookies to the side to give more flavor to each bite.
- For Step by step instructions on how to bake a perfect cheesecake, see Perfect Cheesecake Hacks.
How To Make This Delicious Cheesecake
- Start by preparing the base. Use a food processor to grind the cookies finely. Crush your desired cookies; Graham cracker or Biscoff is recommended.
- Mix the grind cookies with melted butter, sugar, cinnamon, and salt.
- Spread the base at the bottom of an 8-inch springform pan. Press the mixture down with the bottom of a glass or a measuring cup. Bake this for 10 minutes, and let it cool down.
- Use a food processor, hand mixer, or stand mixer set on a whisk attachment to soften the room-temperature cream cheese. Cream cheese should be entirely smooth and lump-free.
- Next, add the heavy cream, flour, cornstarch, sugar, sour cream, vanilla extract, and salt. Blitz everything together until well blended.
- Remove the mixture from the stand mixer, and add the eggs one at a time using a rubber spatula. Gently mix after each addition. Do not overmix the eggs. The mixture should be smooth, silky, and lump-free.
- Mix in the crushed mini chocolate eggs.
- Pour half of the batter into the prepared pan. Pour ¼ of the Caramel Sauce into spoonfuls of dollops. Gently mix the caramel into the batter. Pour the remaining batter and top it with the reserved caramel sauce.
- Use a skewer to make swirls by dragging the caramel into the batter.
A Perfect Cheesecake
- Prepare the water bath as instructed in Perfect Cheesecake Hacks.
- Bake the cheesecake for 50-60 minutes. After 50 minutes, do the jiggle test, and if the edges are set, and the center is slightly jiggly, the cheesecake is ready.
- Leave the Easter Caramel Cheesecake inside the turned-off oven for 1-2 hours. Crack open the oven door and leave it in the oven for another hour, then leave it on the counter for 30 minutes. Cheesecake keeps baking.
- Transfer the cheesecake to the fridge, and serve after 12 hours sitting in the refrigerator.
- Drizzle more caramel sauce on top of the chilled cake and top up with more crushed mini eggs.
📖 Recipe
Easter Caramel Cheesecake
This Easter Caramel Cheesecake is a perfect combination of creamy and decadent cheesecake and a rich and delicious caramel sauce. The floating mini chocolate Easter eggs make this dessert even more dreamy and delicious.
Ingredients
For The Base
- 3 cups Biscoff Cookies, about 20 crackers
- ¼ cup Granulated sugar
- ½ cup Butter, Melted
- ½ teaspoon Salt
- ½ teaspoon Cinnamon, Optional
For The Cheesecake
- 32 ounce Cream cheese, Room-temperature
- 1½ cups Granulated sugar
- ¼ cup Heavy cream
- 1 cup Sour cream
- 2 tablespoon All-purpose flour
- 2 tablespoon Cornstarch
- 4 Eggs, Room-temperature
- 1½ tablespoon Vanilla extract
- ½ teaspoon Salt
- 1 cup Mini Chocolate eggs, Crushed
- ½ cup Caramel sauce
Instructions
How To Make The Base
- Preheat the oven to 350℉ and have an 8-inch springform pan ready.
- Grind the Biscoff cookies in the food processor until fine crumbs.3 cups Biscoff Cookies, about 20 crackers
- Add melted butter, sugar, salt, and cinnamon and mix well. The mixture should resemble wet sand.¼ cup Granulated sugar, ½ cup Butter, ½ teaspoon Salt, ½ teaspoon Cinnamon
- Press this mixture on the bottom of the pan using a glass or measuring cup. Bake for 10 minutes and set aside. Bring the oven temperature down to 325℉.
How To Make The Cheesecake
- Prepare the water bath by putting the springform pan in a dry brownie pan, then place the brownie pan inside a larger pan. Set aside.
- Place the cream cheese, sugar, sour cream, flour, cornstarch, heavy cream, and salt in the bowl of the stand electric mixer and whisk with the whisk attachment until smooth and lump-free.32 ounce Cream cheese, 1½ cups Granulated sugar, ¼ cup Heavy cream, 1 cup Sour cream, 2 tablespoon All-purpose flour, 2 tablespoon Cornstarch, ½ teaspoon Salt
- Switch to the rubber spatula, and add the eggs, one at a time, gently beating after each addition. Add the vanilla extract and mix.4 Eggs, 1½ tablespoon Vanilla extract
- Fold in the crushed eggs and mix.1 cup Mini Chocolate eggs
- Pour half of the cheesecake batter over the crust and pour ¼ cup of caramel sauce over the batter. Gently mix the caramel into the batter. Use a skewer to drag the caramel into the batter. Pour the remaining batter into the pan and top it with the reserved caramel sauce. Repeat with the swirl.½ cup Caramel sauce
- Carefully place the pan into the prepared water bath. Fill up the larger pan about ¾ of the height of the springform pan. NO WATER SHOULD TOUCH THE BOTTOM OF THE SPRINGFORM PAN.
- Bake the cheesecake for 50-60 minutes. After 50 minutes, do the jiggle test, and if the edges are set, and the center is slightly jiggly, the cheesecake is ready.
- Cheesecake keeps baking. Leave the cheesecake inside the turned-off oven for 1-2 hours. Crack open the oven door and leave it in the oven for another hour, then leave it on the counter for 30 minutes. Transfer the cheesecake to the fridge, and serve after 12 hours sitting in the refrigerator. Drizzle more caramel sauce on top of the chilled cake and top up with more crushed mini eggs.
Nutrition
Calories: 803kcalCarbohydrates: 55gProtein: 11gFat: 61gSaturated Fat: 36gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.5gCholesterol: 252mgSodium: 781mgPotassium: 234mgFiber: 0.1gSugar: 50gVitamin A: 2285IUVitamin C: 0.3mgCalcium: 162mgIron: 1mg
Tried this recipe?Let us know how it was!
Farnaz Marandi
Looks so good
Arezou Bahador
Thank you so much, Farnaz.
Tracey Rink
I made the cheesecake for Easter it was delicious, the recipe was easy to follow and I liked all the tips you gave but I found the cookie base said 3cups of cookie crumbs (about 20 cookies) but its a lot more than that.
Arezou Bahador
Tracy, it depends on what kind of cookie you use. About two cups should be enough if you want to only have the crumbs at the base. Also, three cups of cookie crumbs are enough to bring it to the side and around the cheesecake!