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Easter Cheesecake

A smooth, creamy Easter Cheesecake with a buttery graham cracker crust and rich vanilla filling. It’s an easy holiday dessert that looks beautiful on any spring table and tastes even better.
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Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • Pinch of salt
  • Optional toppings: whipped cream berries, mini chocolate eggs, sprinkles

Method
 

  1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
  2. Mix graham cracker crumbs with melted butter. Press firmly into the bottom of the pan.
  3. Beat cream cheese and sugar until smooth.
  4. Add eggs one at a time, mixing gently after each.
  5. Stir in sour cream, vanilla, and salt until just combined.
  6. Pour filling over crust and smooth the top.
  7. Bake for 50–55 minutes, until edges are set and center slightly jiggles.
  8. Turn off oven, crack the door, and let cheesecake cool inside for 30 minutes.
  9. Remove, cool completely, then refrigerate at least 4 hours before serving.
  10. Add toppings right before slicing.

Notes

  • Store covered in the refrigerator for up to 4 days.
  • Freeze plain cheesecake (without toppings) for longer storage.
  • Swap graham crackers for digestive biscuits or vanilla wafers if desired.
  • For extra flavor, add lemon zest or a swirl of fruit compote.