Chef Ryan Tiller made this delicious Easter Egg Cheesecake at KY3 Studios with Sarah Forhetz. These are a great treat for people of all ages on Easter and any other event. You can customize the recipe with any color! We’ve included the recipes for you to re-create these at home any time!
(Original article published at KY3.com here)
Bunny Bites Cheesecake
Crust:
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2 cups Golden OREO’s, Crushed
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3 TBLS Butter, Melted
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1 TBLS Multi Color Sprinkles
Stir all ingredients together and press into bottom and ½” up sides of a greased 9” springform pan. Bake at 350 for 12-14 minutes. Cool.
Cake:
- 2 LBS. Cream Cheese, Softened
- 2/3 cup Whipping Cream
- 1 1/3 cups Sugar
- Red, Blue, Green, Yellow – Food Colors
- 4 Eggs
- 1 TBLS Vanilla
- Whipped Topping
- ¼ tsp. Salt
- Robin Egg
- 2/3 cup Sour Cream
- Easter Sprinkles
Beat cream cheese with an electric mixer until smooth. Add sugar and combine. Beat in eggs and vanilla. Add sour cream and whipping cream. Mix well and then separate evenly into 4 bowls. Add color to each bowl. Place the 4 colored batters into 4 pastry bags. Place 4-6 large dollops of one color on the crust. Repeat this with the other colors being careful to evenly distribute all colors. Continue until the batter is used and the pan is full. Swirl batters just a bit with a knife.
Wrap foil up the sides of the pan to seal. Place pan in a large roasting pan and fill outer pan with water to about half way up the springform pan. Bake at 325 for an hour and a half. Turn off the oven and crack the oven door. Leave cake in the oven for 1 additional hour. Remove from the oven and refrigerate for at least 4 hours. Remove the cheesecake from the springform and place on serving plate. Top with whipped topping, robin eggs, and sprinkles.
Don’t forget to use the hashtag with your creation #madewithdbd and tag us in your post so we can share it!
Happy baking!
