Double Chocolate Easter Egg Cheesecake

Double the chocolate, double the fun! This Double Chocolate Easter Egg Cheesecake is the perfect centerpiece for your Easter celebrations or any gathering where you want to impress. With a rich, creamy texture and a delightful chocolate flavor, this dessert is sure to satisfy every sweet tooth. Let’s dive into this indulgent treat!

Recipe Information

• Prep Time: 30 minutes
• Cook Time: 50-60 minutes
• Total Time: 4 hours 30 minutes (including chilling time)
• Servings: 12
• Difficulty Level: Medium

Nutrition Information

• Calories per serving: 410
• Protein: 7 grams
• Carbohydrates: 32 grams
• Fat: 30 grams
• Fiber: 1 gram
• Sugar: 22 grams
• Sodium: 350 mg

Why Make This Double Chocolate Easter Egg Cheesecake

This cheesecake not only looks stunning with its delightful mini chocolate egg toppings, but it also offers layers of rich chocolate flavor, making it the ultimate treat for chocolate lovers. The combination of a buttery cookie crust and a velvety chocolate filling creates a harmony of textures in every bite. It’s also a great way to celebrate Easter with a dessert that echoes the holiday spirit.

How to Make Double Chocolate Easter Egg Cheesecake

Ingredients:

• 1 1/2 cups chocolate cookie crumbs
• 1/2 cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup sour cream
• 8 ounces semi-sweet chocolate, melted
• 2 cups mini chocolate eggs (for decoration)

Directions:

### Step 1: Preheat the Oven

Preheat your oven to 325°F (160°C). This step is essential to ensure your cheesecake cooks evenly.

### Step 2: Prepare the Crust

In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of a springform pan. Make sure it’s compact to hold the cheesecake filling without crumbling.

### Step 3: Mix the Filling

In another bowl, beat the cream cheese until smooth. Add the sugar and vanilla, mixing until well combined. This creates the creamy base of your cheesecake.

### Step 4: Incorporate Eggs

Add the eggs one at a time, mixing well after each addition. This gradual mixing helps incorporate air, making your cheesecake light and fluffy.

### Step 5: Add Sour Cream and Chocolate

Stir in the sour cream and melted chocolate until the mixture is smooth. This combination adds a luscious chocolate flavor and a creamy texture.

### Step 6: Pour the Batter

Pour the cheesecake batter over the crust in the springform pan, spreading it evenly to ensure even baking.

### Step 7: Bake

Bake for 50-60 minutes, or until the center is set but still slightly jiggly. The residual heat will continue to set the cheesecake as it cools.

### Step 8: Cool and Chill

Let the cheesecake cool for about 30 minutes before refrigerating it for at least 4 hours, or overnight. Chilling it allows the flavors to meld and enhances the texture.

### Step 9: Decorate

Before serving, decorate the cheesecake with mini chocolate eggs for a festive touch. The colorful eggs not only add charm but also a delightful surprise in every slice.

How to Serve Double Chocolate Easter Egg Cheesecake

Serve this cheesecake chilled, sliced into wedges, and topped with whipped cream for an extra indulgence. It makes a fantastic dessert for Easter brunch, birthday parties, or any special occasion where you want to wow your guests. Pair it with fresh berries or a drizzle of chocolate sauce to elevate the presentation and flavor.

How to Store Double Chocolate Easter Egg Cheesecake

You can store any leftovers in an airtight container in the refrigerator for up to 5 days. To maintain the cheesecake’s texture, it’s best to keep it well-covered. You may also freeze the cheesecake for longer storage—just wrap it tightly in plastic wrap and then in aluminum foil. It can last up to 3 months in the freezer. To serve after freezing, let it thaw in the refrigerator overnight.

Expert Tips for Perfect Double Chocolate Easter Egg Cheesecake

• Make sure your cream cheese is at room temperature before mixing. This helps avoid lumps in your cheesecake.
• For a deeper chocolate flavor, consider adding cocoa powder along with the melted chocolate.
• Don’t overmix once you’ve added the eggs, as this can incorporate too much air and cause cracking.
• Use a water bath while baking to help keep the cheesecake moist and prevent cracking.
• When using a springform pan, wrap the bottom in aluminum foil to prevent leaking.

Delicious Variations

• Mint Chocolate Variation: Add a few drops of peppermint extract to the filling for a refreshing minty twist.
• White Chocolate Raspberry Version: Substitute half the semi-sweet chocolate with white chocolate and swirl in raspberry puree before baking for a fruity flavor.
• Nutty Crunch: Mix crushed nuts such as walnuts or pecans into the crust for added texture.

Frequently Asked Questions

How do I know when my cheesecake is done?

The center should be set but still jiggle slightly when gently shaken. It will continue to firm up as it cools.

Can I use other types of chocolate for the cheesecake?

Absolutely! You can use milk chocolate or even white chocolate, depending on your preference.

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day in advance. In fact, it tastes even better the longer it sits in the fridge!

How do I prevent my cheesecake from cracking?

Make sure not to overmix the batter once the eggs are added and consider using a water bath during baking for extra moisture.

What’s the best way to slice a cheesecake?

For clean slices, dip a sharp knife in hot water, wipe it dry, and then slice through the cheesecake. Repeat as needed.

Conclusion

This Double Chocolate Easter Egg Cheesecake is a show-stopping dessert that promises to bring joy and satisfaction to every occasion. Its rich chocolatey goodness and creamy texture make it a delightful choice for family gatherings, holiday celebrations, or simply as a sweet treat to enjoy any day of the week. Challenge yourself in the kitchen with this elegant dessert and create lasting memories with every slice. Happy baking!

Double Chocolate Easter Egg Cheesecake

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• Author: lydia
• Total Time: 270
• Yield: 12 servings 1x
• Diet: None

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Description

A rich and creamy cheesecake with layers of chocolate flavor, topped with mini chocolate eggs for a festive touch.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups chocolate cookie crumbs
• 1/2 cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup sour cream
• 8 ounces semi-sweet chocolate, melted
• 2 cups mini chocolate eggs (for decoration)

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a springform pan.
3. Beat the cream cheese until smooth, then add sugar and vanilla, mixing until well combined.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the sour cream and melted chocolate until smooth.
6. Pour the batter over the crust in the springform pan.
7. Bake for 50-60 minutes, until the center is set but slightly jiggly.
8. Let cool for 30 minutes, then refrigerate for at least 4 hours, or overnight.
9. Decorate with mini chocolate eggs before serving.

Notes

Make sure your cream cheese is at room temperature and use a water bath while baking to prevent cracking. Serve with whipped cream and fresh berries.

• Prep Time: 30
• Cook Time: 60
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 410
• Sugar: 22g
• Sodium: 350mg
• Fat: 30g
• Saturated Fat: 16g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 140mg