Friday, March 29, 2013

Cadbury Mini Eggs Cheesecake

 Just wanted to throw a little hint out there. You might want to follow me on GFC (google friend connect) because I have a super fun giveaway coming up for getting to 1000 followers.  We are so close and I am getting so excited I can hardly stand it.

Anyway...on to Easter.  There is one candy that I L.O.V.E. this time of year.  Nothing truly compares to it.  I totally don't care about any of that other seasonal candy except for those Cadbury Mini Eggs.

I buy bags and bags of those beauties because they are so amazing I can hardly stand it. I try to add them to pretty much everything and then find myself eating the rest of the bag.  

Seriously! They are so hard to stay out of. 

I was contemplating cheesecake the other day (mostly because I need to use up 32 oz of cream cheese that I didn't want to go bad. What? You don't keep that kind of cream cheese around.  Well silly me I buy it from Costco in big cases--told you we sort of like it around here!).

And from that gigantic amount of cream cheese this little wonder was created. And boy was it delicious and perfect for this Easter season. You should totally make it for Sunday, everyone will think you are the most amazing person ever!

Cadbury Mini Eggs Cheesecake

(click here for printable version)

1 1/2 cups graham cracker crumbs, about 9 sheets
3/4 cup plus 2 tbsp sugar, divided
5 tbsp butter, melted
3 packages (8oz each) cream cheese, softened (Philadelphia is what I like to use--the cheesecake turns out much better)
1/2 cup malted milk powder
1 tsp vanilla
3 eggs
1 cup Cadbury Mini Eggs, crushed
Cadbury Mini Eggs
Fresh whipped cream

1. Preheat oven to 325°F and line a muffin tin with paper liners (will make about 16-18 cheesecakes in a muffin tin). Set aside.

2. Mix graham cracker crumbs with the 2 tablespoons of sugar and butter. Press about 1 tablespoon into the bottoms of each prepared liner and set aside.

3. Prepare the filling by beating cream cheese, remaining sugar, malted milk powder, and vanilla. Add eggs one at a time mixing on low speed until just blended and smooth. Pour equal amounts over each crusts, filling to just below the top of the liner.

4. Bake 20 - 25 minutes or until centers are almost set. Remove and let cool completely. Refrigerate at least 2 hours or overnight. To serve, top with crushed Cadbury mini eggs and whipped cream. Enjoy!

Source: Adapted from Katrina's Kitchen
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