Easter Egg Cheesecake
This Easter Egg Cheesecake, made in a pressure cooker, is a creamy and delightful dessert perfect for any festive occasion. With a rich graham cracker crust and bursts of chocolate, it's sure to impress.
Equipment
- 1 Pressure cooker
- 1 9-inch springform pan
- 1 Mixer
- 1 Trivet or steam rack
Ingredients
Main ingredients
- 1 ¼ cups graham cracker crumbs about 8 graham cracker sheets
- 3 tablespoons granulated sugar for crust
- 6 tablespoons unsalted butter melted
- 1 ½ pounds full-fat cream cheese room temperature
- 1 cup granulated sugar for filling
- 1 cup full-fat sour cream
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 3 large eggs
- 2 cups chopped Cadbury mini eggs plus more for garnish
- 1 cup cold heavy cream
- ⅓ cup powdered sugar
Instructions
Instructions
- Mix graham cracker crumbs, 3 tablespoons granulated sugar, and melted butter in a bowl. Press this crust mix into the bottom of a 9-inch springform pan real good.
- Beat cream cheese with 1 cup granulated sugar using a mixer. Add sour cream, vanilla extract, and salt. Mix until smooth.
- Crack eggs one by one into the mix, beating on low speed just enough to combine after each.
- Fold in chopped Cadbury mini eggs gently. Pour batter over prepared crust.
- Pour 1 cup of water into the bottom of the pressure cooker. Place trivet inside and set springform pan on top.
- Seal the pot lid and set your cooker to high pressure for 30 minutes.
- Once cooking time’s up, do a slow release. Remove pan and let cool to room temp, then chill in fridge for at least 4 hours.
Notes
For best results, make sure to do a slow pressure release to avoid cracks. Chill the cheesecake for at least 4 hours before serving.