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Malted Easter Egg Chocolate Cheesecake Recipe

★★★★★

4.6 from 77 reviews
  • Author: lilan
  • Total Time: 7 hours 40 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Malted Easter Egg Chocolate Cheesecake is a decadent treat that combines a rich chocolate cheesecake with a crunchy malted Easter egg surprise. Featuring a classic Oreo cookie crust, smooth chocolate filling, and a luscious chocolate whipped cream topping, it’s perfect for festive occasions and chocolate lovers alike.

Ingredients

Scale

Crust

  • 2 1/4 cups (302g) Oreo cookie crumbs
  • 4 tbsp (58g) salted butter, melted

Chocolate Cheesecake

  • 24 oz (678g) cream cheese, room temperature
  • 1 cup (207g) granulated sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 1 cup (230g) sour cream
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature
  • 1 cup chopped malted Easter eggs

Chocolate Whipped Cream Topping

  • 3/4 cup (240ml) heavy whipping cream, cold
  • 1/4 cup (29g) powdered sugar
  • 2 tbsp (14g) natural unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • Additional chopped malted Easter eggs for garnish

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides. Combine Oreo cookie crumbs and melted butter in a small bowl, then firmly press this mixture into the bottom and up the sides of the pan to form the crust.
  2. Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove and set aside to cool. Once cool, wrap the outside of the pan in aluminum foil to protect it from water during the water bath step.
  3. Prepare the Cheesecake Batter: Reduce the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and cocoa powder on low speed until fully combined and smooth to minimize air incorporation. Scrape down the sides as needed.
  4. Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract on low speed until well combined.
  5. Incorporate Eggs: Add eggs one at a time, mixing slowly after each addition to maintain a smooth batter. Scrape down the sides to ensure even mixing.
  6. Add Malted Easter Eggs: Gently fold in the chopped malted Easter eggs to evenly distribute them within the batter.
  7. Assemble Cheesecake: Pour the cheesecake batter evenly over the cooled crust in the springform pan.
  8. Prepare Water Bath: Place the springform pan inside a larger pan. Pour warm water into the larger pan to come about halfway up the sides of the springform pan, making sure the water stays below the foil wrapping.
  9. Bake the Cheesecake: Bake for 1 hour and 5 minutes until the center is set but still slightly jiggly.
  10. Cool in Oven: Turn off the oven and leave the door closed for 30 minutes to allow gentle cooling and continued cooking.
  11. Further Cooling: Crack the oven door open and let the cheesecake cool for an additional 30 minutes to help prevent cracking.
  12. Chill: Remove cheesecake from oven and water bath. Refrigerate for 5-6 hours or overnight until fully firm.
  13. Remove from Pan: Once chilled, carefully remove the cheesecake from the springform pan and place it on a serving plate.
  14. Make Chocolate Whipped Cream: In a large bowl, whip cold heavy cream, powdered sugar, cocoa powder, and vanilla extract on high speed until stiff peaks form.
  15. Decorate: Spread the chocolate whipped cream evenly on top of the cheesecake.
  16. Garnish: Sprinkle additional chopped malted Easter eggs on top.
  17. Serve: Keep refrigerated and serve within 3-4 days for optimal freshness.

Notes

  • Ensure all dairy ingredients are at room temperature for a smooth batter and to prevent lumps.
  • Wrapping the springform pan with foil is essential to avoid water leaking into the cheesecake during the water bath.
  • Cooling the cheesecake gradually inside the oven helps prevent cracks on the surface.
  • Allow the cheesecake to chill thoroughly before removing it from the pan to ensure it holds its shape.
  • The water bath (bain-marie) method results in a creamy, crack-free cheesecake texture.
  • Use cold heavy cream to achieve perfect stiff peaks when making whipped cream.
  • This cheesecake is best enjoyed within 3-4 days when kept refrigerated.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate cheesecake, malted Easter egg, Easter dessert, Oreo crust, chocolate whipped cream, festive cheesecake

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Find it online: https://cooklilan.com/malted-easter-egg-chocolate-cheesecake-recipe/