Get into the Easter spirit with a slice of this Cadbury Creme Egg Cheesecake! It’s a dessert that everybunny will enjoy!
It’s funny how we associate different holidays with different candy. For me, I crave Peanut M&M’s around Christmas. My mother would always put out a big jar of red and green Peanut M&M’s for the month of December. It was part of the holiday decoration, but it was also super convenient to just walk by and grab a couple…and then walk by the other way and grab a couple more…and then walk by…oh, you get the idea. Halloween? That’s totally mini-Butterfinger and mini-Snickers time. None of those little candy pumpkins or whatever. I want a Butterfinger! But then come Easter? More Peanut M&M’s…except this time they need to be pastel-colored instead of red and green.
Yup, this post is about Cadbury Creme Egg Cheesecake, but I’m saying that Peanut M&M’s are my candy of choice for Easter. That’s because Laura and I have differing opinions on candy…at least when it comes to Easter candy. She loves Cadbury Creme Eggs, and she requests one for her “Easter basket” (can adults still have Easter baskets??) every year. While I don’t dislike Creme Eggs, they aren’t my go-to choice when I’m craving something sweet. I think it’s because as a kid I thought they were actually eggs. And who wants chocolate with their scrambled eggs? Not this 4-year-old little boy!
True story: Laura and I were walking through Walmart in early January, and we ran into the Cadbury guy setting up a display of Cadbury Creme Eggs. (Contrary to popular opinion, it’s not actually a rabbit who sets up the Cadbury display. I saw the man with my own eyes.) I actually stopped and made a comment to the effect of “Wow, Easter candy already?” We got into an interesting conversation how Cadbury actually sees a rise in demand for their Creme Eggs right after the Christmas season. Sure enough, he was right. A couple of weeks later, all of those Creme Eggs were gone. I mean I do love to get into the holiday spirit (*ahem* Mardi Gras tree *ahem*), but 3 months early!?
I waited a couple more months before I picked up the Creme Eggs for this Cadbury Creme Egg Cheesecake. Over the years, I’ve toyed around with Cadbury Creme Egg Milkshakes and Creme Egg Ice Cream. (Laura loved both as she’s the Creme Egg connoisseur in our house.) But this year, I decided a cheesecake was in order. (Because, seriously, when is a cheesecake not in order??) Chopped Creme Eggs sprinkled into the cheesecake batter with more Creme Eggs on top. Add in a caramel and chocolate drizzle, and you’ve got a dessert that will make every bunny happy…even the one who delivers the Cadbury Creme Eggs!
Do you have any fun Easter traditions? Robbie is old enough this year to do an indoor Easter egg hunt, although I’m pretty sure he won’t know why. Chances are he’ll be asking to do more “egg hunts” every day for a week after Easter. Maybe we’ll stick some dog bones in some of the eggs so we can teach Robbie that the Easter bunny brings treats for everyone in the house. Speaking of everyone, I wonder if I can shove a slice of cheesecake into an Easter egg for me? I bet I can try! Cheers, friends!
Cadbury Creme Egg Cheesecake
For the Oreo Crust
- 25 Oreo cookies separated and filling removed
- 5 Tbsp unsalted butter melted
- 3 Tbsp brown sugar
For the Cheesecake
- 32 oz cream cheese room temperature
- 1¼ cups granulated sugar
- 3 Tbsp all-purpose flour
- 4 large eggs
- 2 additional large egg yolks
- ¼ cup sour cream
- ½ Tbsp vanilla extract
- 4 Cadbury Crème Eggs
- chocolate sauce see note
- caramel sauce
- several additional Cadbury Crème Eggs
For the Crust
- Preheat oven to 375°F.
- Place the Oreo cookies and sugar in a food processor or mini-chopper. Pulse until finely ground. Transfer mixture into a medium bowl and stir in melted butter.
- Press mixture into bottom and sides of 9” springform pan.
- Bake at 375°F crust for 10 minutes. Remove pan from oven and set aside to cool.
- Reduce oven temperature to 325°F.
For the Cheesecake
- Using a countertop mixer, beat the cream cheese on medium speed until completely smooth (~3 minutes).
- Add sugar; continue mixing on medium speed until well combined. (Tip: Don’t forget to scrape the bottom and sides of the mixing bowl to fully incorporate the sugar.)
- Add flour and mix well.
- Whisk the eggs and egg yolks together and add to the bowl in 2 additions, mixing fully after each addition.
- Add the sour cream and vanilla; mix until fully combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)
- Chop each of the Crème Eggs into 4 pieces and sprinkle across top of the crust. Pour the cheesecake batter on top of the chopped Crème Eggs.
- Wrap the bottom of the pan with a piece of aluminum foil and place in a large baking pan. Fill pan with about ¾” of water. Bake at 325° until center of cake is just barely set (approx. 80-90 minutes). (Tip: Pull the cheesecake out of the oven when there is about 1" ring of "looser" filling left in the center of the cake.)
- Remove cake from oven and cool for 10 min. Wrap entire pan in plastic wrap and freeze overnight.
- The next day, remove the cake from the freezer and release the springform pan. Transfer the cake to a serving platter and defrost in a refrigerator for 4-5 hours. (Tip: Place large Crème Eggs in refrigerator now as it will make them easier to slice later.)
- Before serving, drizzle chocolate and caramel sauce over top of cheesecake.
- Garnish with both sliced and whole Crème Eggs.