With a classic vanilla cheesecake base and hints of warm carrot cake spices, this Easter cheesecake is a fun, festive dessert for any spring occasion.
HOW TO MAKE THIS EASTER CHEESECAKE
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Preheat your oven and line the bottom of a 9-inch springform pan with parchment paper.
Step 2 – Combine graham cracker crumbs, melted butter, sugar, cinnamon, nutmeg, and ginger in a large bowl, stirring until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the pan, creating a smooth and even layer.
Step 3 – Bake!
Step 4 – Slightly lower the oven temperature. In a stand mixer, blend cream cheese, sugar, and vanilla extract on medium-high until smooth, for about 3 to 5 minutes. Reduce the mixer speed to low and add eggs one at a time, mixing just enough to incorporate without overmixing.
Step 5 – Pour the filling over the cooled crust, smoothing the top with a spatula.
Step 6 – Bake!
Step 7 – Turn off the oven, leave the door ajar, and let the cheesecake cool inside for 30 minutes.
Step 8 – Remove the cheesecake and run a knife around the edges. Cool to room temperature, then refrigerate for at least 8 hours or overnight.
Step 9 – Prepare the frosting by whipping the butter in a stand mixer until pale and fluffy, about 5 to 7 minutes. Gradually add powdered sugar, vanilla extract, and salt, mixing on low speed until well combined.
Step 10 – Spread the frosting evenly over the chilled cheesecake. Chill the frosted cheesecake for 30 minutes.
Step 11 – Melt green candy melts in a microwave, stirring every 30 seconds until smooth. Transfer the melted candy to a pastry bag and pipe it into triangle shapes on parchment paper. Let these set.
Step 12 – Remove the cheesecake from the fridge, cut it into 8 slices, and place them on a parchment-lined baking sheet.
Step 13 – Melt orange candy melts in a microwave, stirring every 30 seconds until smooth. Transfer the melted candy to a pastry bag and drizzle over the cheesecake slices in a striped pattern.
Step 14 – Make a horizontal cut in the middle back of each cheesecake slice and insert the green candy melt triangles to create the carrot stem.
Step 15 – Serve and enjoy!
INGREDIENTS
Spiced Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon, optional
- 1/4 teaspoon ground nutmeg, optional
- 1/8 teaspoon ground ginger, optional
Vanilla Cheesecake
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup green candy melts, for decoration
- 1 cup orange candy melts, for decoration
INSTRUCTIONS
For the Spiced Graham Cracker Crust
- Preheat oven to 350°F. Cut a circle of parchment paper to fit bottom of a 9-inch springform pan and position it inside. Place prepared springform pan on a baking sheet.
- In a large bowl, add graham cracker crumbs, melted butter, sugar, cinnamon, nutmeg, and ginger. Stir with a fork until graham cracker crumbs are saturated.1 1/2 cups graham cracker crumbs,1/3 cup unsalted butter,3 tablespoons granulated sugar,1/2 teaspoon ground cinnamon,1/4 teaspoon ground nutmeg,1/8 teaspoon ground ginger
- Press graham cracker mixture into bottom of prepared 9-inch springform pan. TIP: use bottom of a measuring cup along edges to get a smooth, even line.
- Bake crust for 8 minutes or until set.
- Remove springform pan from oven and allow crust to cool on a wire cooling rack while preparing filling.
For the Vanilla Cheesecake
- Reduce oven temperature to 325°F.
- Using a stand mixer (or hand mixer + large bowl), beat cream cheese, granulated sugar, and vanilla on medium-high speed until combined, about 3-5 minutes.32 ounces cream cheese,1 cup granulated sugar,1 teaspoon vanilla extract
- Reduce mixer speed to low and beat in eggs, one at a time, being careful not to overmix.4 large eggs
- Remove bowl from mixer. Place springform pan back on prepared baking sheet (to insure against any leaks) and then pour vanilla filling on top of baked crust. If needed, use a spatula to smooth out top into an even layer.
- Bake vanilla cheesecake for 45-60 minutes or until edges are set and center of cheesecake is slightly jiggly.
- Turn off oven and prop open oven door a crack, but keep cheesecake inside. Allow it to rest in oven for an additional 30 minutes.
- Transfer springform pan back to wire cooling rack. Allow cheesecake to rest for 5 minutes, then run a butter knife around edges to loosen cheesecake from edges of pan. Do not unclasp springform yet; leave cheesecake in pan. Allow cheesecake to cool until easy to handle, about 1 hour.
- Once cool, transfer cheesecake, still in springform pan and uncovered, to refrigerator to chill for at least 8 hours or ideally overnight.
For the Buttercream Frosting
- Using a stand mixer (or hand mixer + large bowl), whip butter on high speed until pale and fluffy, about 5-7 minutes.1/2 cup unsalted butter
- Reduce mixer speed to low and blend in powdered sugar, vanilla, and salt until incorporated, about 3-5 minutes.2 cups powdered sugar,1 teaspoon vanilla extract,1/2 teaspoon salt
Putting it all Together
- Remove springform pan from refrigerator.
- Transfer frosting to top of cheesecake, then spread it out into a smooth, even layer.
- While still in springform pan, transfer frosted cheesecake to refrigerator and chill for 30 minutes or until set.
- Lay a large piece of parchment paper on a flat surface.
- In a microwave-safe bowl, add green candy melts. Microwave for 30-second intervals, stirring in between, until candy is smooth.1 cup green candy melts
- Transfer green candy melts to a pastry bag and snip off tip. Pipe candy into thick and solid triangle shapes on parchment paper, roughly 1-1 1/2 inches wide at base, then let dry for at least 10 minutes or until completely firm.
- Remove springform pan from refrigerator. Cut cheesecake into 8 slices, then transfer slices to a parchment-lined baking sheet.
- In a microwave-safe bowl, add orange candy melts. Microwave for 30-second intervals, stirring in between, until candy is smooth.1 cup orange candy melts
- Transfer orange candy melts to a pastry bag and snip off tip. Drizzle candy over top of cheesecake slices in a striped pattern.
- Use a butter knife to make a small, deep horizontal cut in middle back of each cheesecake slice, then insert green candy triangle to create carrot stem. If needed, you can pipe any excess orange candy into cut on cheesecake to help hold stem in place.
- Serve as desired.
