Recipes

Easter Egg Cheesecake

16 Servings

Desserts

6 HRS 25 MIN

Prep

15-30 mins

Cook

5 HRS 55 MIN

Calories

490

Ingredients

40 

vanilla wafers, finely crushed

1/3  cup

butter, melted

1/2 cup

sugar

1/4 cup

honey

1 tsp

zest and 1 Tbsp. juice from 1 lemon

4 

eggs

1 cup

heavy whipping cream

3/4 cup

mini sugar shell-coated milk chocolate eggs

Instructions

Step 1

Heat oven to 325°F.

Step 2

Combine wafer crumbs and butter; press onto bottom of 9-inch springform pan.

Step 3

Beat cream cheese, sugar, honey, lemon zest and lemon juice in large bowl with mixer until blended. Add 4 eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Step 4

Bake 55 min. or until center of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim.

Step 5

Refrigerate cheesecake 4 hrs.

Step 6

Beat whipping cream in medium bowl with mixer on high speed until soft peaks form. Add marshmallow creme; beat until stiff peaks form.

Step 7

Spoon marshmallow creme mixture over cheesecake to within 1/2 inch of edge, then use back of spoon to make 3-inch-diameter indentation in center to resemble a bird's nest.

Step 8

Sprinkle marshmallow creme mixture with coconut; fill center with chocolate eggs just before serving.