Easter Cheesecake – Homemade Hooplah

What ingredients are in this Easter cheesecake?

Before you can bake up this fun carrot-themed cheesecake, you’ll need to round up the following ingredients:

• Graham Cracker Crumbs: Provide the base for the crust, offering a sweet and crunchy texture.
• Unsalted Butter: Binds the crust ingredients, contributing to its firmness and rich flavor.
• Granulated Sugar: Sweetens the crust, balancing the savory notes of the butter.
• Ground Cinnamon, Nutmeg, Ginger (Optional): These spices add a warm, aromatic flavor to the crust, enhancing the cheesecake with subtle spiced carrot cake notes.
• Cream Cheese: The main ingredient of the cheesecake filling, creating a smooth, creamy texture.
• Vanilla Extract: Infuses the filling with a classic, sweet flavor, complementing the richness of the cream cheese.
• Eggs: Act as a binding agent for the filling, helping to set the cheesecake as it bakes.
• Buttercream Frosting Ingredients (Butter, Powdered Sugar, Vanilla, Salt): Combine to create a smooth, sweet frosting that complements the cheesecake.
• Green and Orange Candy Melts: Used for decoration, these add a festive, visually appealing touch that ties into the Easter theme.

What type of candy melts should you use?

Candy melts (also called melting wafers) are pretty common—you can find them in the baking supply area, and they’re small, flat disks, typically sold by the bag—but I do think there are significant differences in quality depending on the brand of candy melts you buy.

Wilton is by far the most common brand of candy melt, and they are sold in various colors. This makes them popular since you can buy the exact color you need and get right to crafting your treats. Wilton is a simple and easy option for beginners.

This recipe recommends using Wilton candy melts (or other brands in different colors) because it simplifies things.

However, I have yet to be impressed with the quality of Wilton candy melts, and I typically look for alternatives. If given the choice, I recommend picking up Ghirardelli brand candy melts and using oil-based food coloring to get your desired look. These are my favorite candy melts to work with due to their superior quality and taste.

Can you make cheesecake in advance?

Certainly! Cheesecake is a great dessert to make in advance. In fact, cheesecake tends to taste even better a day after baking.

Once the cheesecake has been baked and cooled, but before decorating, you can store it in the refrigerator in a sealed container for up to 24 hours before serving. To ensure the best presentation, wait to decorate with candy melts until closer to serving time to maintain their best quality and appearance.

How long is it good for?

Once prepared and chilled, this Easter cheesecake can be stored in an airtight container in the refrigerator for up to 4-5 days.

Can you freeze it?

Yes, you totally can freeze this cheesecake! Here’s how to do it:

• Prepare the cheesecake completely per the recipe instructions, including 8 hours of chilling. Note: While this cheesecake can be frozen with candy melt decorations, it’s best to freeze it undecorated if at all possible.
• Wrap each slice tightly in plastic wrap, then again in aluminum foil.
• Freeze the wrapped cheesecake for up to 3 months.

To thaw, place the cheesecake in the refrigerator overnight, ensuring it retains its moisture and texture. Once thawed, add candy melt decorations if needed.

Notes & tips for Easter cheesecake

• You can either buy the graham cracker crumbs product that’s specifically designed for making crusts or you can crush classic graham crackers down into crumbs. I like to use a food processor or place the graham crackers in a Ziploc bag and gently crush them with a rolling pin or meat mallet.
• This recipe does not include baking the cheesecake in a water bath, so there may be a stray crack or two along the top of the cheesecake. But fear not! The buttercream frosting will cover up any imperfections.
• If you’d rather bake this cheesecake in a water bath, please check out this guide on how to do it: Water bath for cheesecake.

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!