Easter Sunday Cheesecake Recipe 🍰🐰
Description:
I affectionately call this delightful creation “Easter Sunday Cheesecake” as it made its grand debut during a joyous Easter gathering with friends post-church. This recipe offers a delightful twist to the classic cheesecake, as it’s crafted within a 9×13 pan, diverging from the customary springform pan. To elevate its flavor profile, a hint of cinnamon is infused into the crust mixture, adding an extra layer of deliciousness. 🌟
- Cook Time: 8 hours (includes overnight cooling)
- Prep Time: 50 minutes
- Total Time: 8 hours 50 minutes
Keywords:
Dessert, Potluck, Weeknight, Microwave, Oven, Refrigerator
Ingredients:
| Ingredient | Quantity |
|---|---|
| Margarine | 1/2 cup |
| Sugar | 1/3 cup |
| Graham crackers | 1 1/4 cups |
| Cream cheese | 3 packages |
| Eggs | 2 |
| Sugar | 3/4 cup |
| Vanilla | 1 tablespoon |
| Lemon juice | 1 tablespoon |
| Sour cream | 1 cup |
| Sugar | 1/2 cup |
| Vanilla | 1 teaspoon |
| Frozen raspberries | 1 cup |
| Frozen blueberries | 1 cup |
| Sugar | 1/2 cup |
| Cornstarch | 1 tablespoon |
| Lemon juice | 1 tablespoon |
Nutrition Facts (per serving):
- Calories: 5449.9
- Fat Content: 390.1g
- Saturated Fat Content: 198.6g
- Cholesterol Content: 1361mg
- Sodium Content: 3741.6mg
- Carbohydrate Content: 437.2g
- Fiber Content: 9g
- Sugar Content: 364.2g
- Protein Content: 71.5g
Yield:
1 9×13 pan of cheesecake
Recipe Instructions:
1. Make CRUST:
- Mix together melted margarine, sugar, and graham cracker crumbs in a 9×13 pan using a fork until evenly coated.
- Press down firmly to form the crust.
- Bake at 350°F (175°C) for 8 minutes.
2. Make FILLING:
- While the crust is baking, in a mixing bowl, beat together cream cheese, eggs, sugar, vanilla, and lemon juice until light and fluffy.
- Pour the filling mixture over the pre-baked crust.
- Bake at 350°F (175°C) for 30 minutes.
- Allow to cool completely.
3. Make TOPPING:
- In a separate bowl, mix sour cream, sugar, and vanilla until well combined.
- Pour the topping over the cooled cheesecake.
- Bake at 400°F (200°C) for 5 minutes.
- Allow to cool for 6-8 hours or preferably overnight.
4. Make SAUCE:
- For the sauce, add enough water to the reserved berry juice to make 3/4 cup of liquid.
- In a 2-cup measuring cup, combine sugar and cornstarch, mixing well.
- Stir in the berry juice mixture and lemon juice.
- Microwave on HIGH for 3-5 minutes or until thickened, stirring occasionally.
- Once thickened, stir in the frozen raspberries and blueberries.
- Allow the sauce to cool completely before pouring over the cheesecake.
5. Serve:
- Once the cheesecake has cooled and the sauce is prepared, pour the berry sauce over the cheesecake slices and serve.
- Alternatively, for a quicker option, canned pie fruit filling can be used instead of preparing the sauce from scratch.
Enjoy your Easter Sunday Cheesecake with loved ones and savor each delightful bite! 🐣🥂
