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Malted Easter Egg Chocolate Cheesecake Recipe

★★★★★

4.9 from 131 reviews
  • Author: Thomas
  • Total Time: 6 hours 40 minutes
  • Yield: 12 servings 1x

Description

This Malted Easter Egg Chocolate Cheesecake is a rich and creamy dessert combining a smooth chocolate cream cheese filling with crunchy malted Easter eggs. The Oreo cookie crust adds a perfect buttery base, while the chocolate whipped cream topping enhances the decadent flavors. Baked in a water bath, this cheesecake is velvety and crack-free, perfect for Easter celebrations or any chocolate lover’s treat.

Ingredients

Scale

Crust

  • 2 1/4 cups (302g) Oreo cookie crumbs
  • 4 tbsp (57g) salted butter, melted

Cheesecake Filling

  • 24 oz (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 1 cup (230g) sour cream
  • 1 tsp vanilla extract
  • 4 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. Preheat and prepare crust: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides to prevent sticking.
  2. Make crust mixture: In a small bowl, combine the Oreo cookie crumbs and melted butter thoroughly. Press this mixture evenly into the bottom and up the sides of the prepared springform pan to form the crust.
  3. Bake crust: Bake the crust in the preheated oven for 10 minutes, then remove and allow it to cool. Once cooled, wrap the outside of the springform pan with aluminum foil to protect it from water during the water bath baking.
  4. Adjust oven temperature: Lower the oven temperature to 300°F (148°C) in preparation for baking the cheesecake.
  5. Prepare cheesecake batter: In a large bowl, beat the cream cheese, sugar, and cocoa powder on low speed until smooth and fully combined, taking care not to incorporate air which causes cracks. Scrape down the bowl sides to ensure an even mix.
  6. Add sour cream and vanilla: Mix in the sour cream and vanilla extract on low speed until all ingredients are well incorporated.
  7. Incorporate eggs: Add the eggs one at a time, mixing slowly after each addition to maintain a smooth batter. Scrape the bowl sides as needed to combine everything thoroughly.
  8. Fold in malted eggs: Gently stir the chopped malted Easter eggs into the batter evenly.
  9. Assemble cheesecake: Pour the prepared cheesecake batter evenly over the baked crust in the springform pan.
  10. Set up water bath: Place the springform pan inside a larger pan. Pour warm water into the larger pan until it reaches about halfway up the sides of the springform pan, taking care not to let the water go above the foil wrapping.
  11. Bake cheesecake: Bake for 1 hour and 5 minutes. The center should be mostly set but will still have a slight jiggle when gently shaken.
  12. Initial cooling: Turn off the oven and keep the cheesecake inside with the door closed for 30 minutes to let it continue cooking slowly while cooling.
  13. Slow cooling phase: Open the oven door slightly and allow the cheesecake to cool for an additional 30 minutes. This gradual cooling helps prevent cracking.
  14. Chill cheesecake: Remove the cheesecake from the oven and water bath, unwrap from foil, and refrigerate until firm, about 5-6 hours or preferably overnight.
  15. Remove from pan: Once firm and chilled, remove the cheesecake from the springform pan and place it on a serving plate.
  16. Make chocolate whipped cream: In a large bowl, combine the cold heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract. Whip on high speed until stiff peaks form.
  17. Top cheesecake: Spread the chocolate whipped cream evenly over the chilled cheesecake surface.
  18. Garnish and serve: Sprinkle additional chopped malted Easter eggs over the whipped cream for decoration. Refrigerate until ready to serve. Best enjoyed within 3-4 days.

Notes

  • Using room temperature ingredients ensures a smooth, lump-free batter.
  • Low speed mixing minimizes air bubbles, helping to prevent cracks on the cheesecake surface.
  • Wrapping the springform pan with foil is essential to keep water from seeping in during the water bath baking.
  • The water bath creates a moist oven environment that promotes even cooking and a creamy cheesecake texture.
  • Allowing the cheesecake to cool gradually in the oven prevents sudden temperature changes that cause cracks.
  • Chilling the cheesecake overnight enhances the flavor and texture.
  • Leftover cheesecake should be stored in the refrigerator and consumed within 3-4 days for freshness.
  • 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, Springform Pan, Water Bath Baking

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