I have a confession.
I don’t do Easter baskets. We just never have!
It’s not like my kids suffer or anything. I mean I do make cakes and sweet treats 300 days of the year.
When we ended up coming home with huge bags of candy anyway, I decided to do something different with it. Instead of the bags sitting in the kids room and them munching on it whenever they wanted, I made a cheesecake.
Not just any old cheesecake, but one with EVERYTHING in it. All the candy. Well, all the chocolate candy. (The sweet tarts and other candy are safety tucked away in a drawer.)
I left some bars whole (didn’t chop) and then threw them on top.
Now let me tell you why this worked well for us.
The kids were NOT happy when I told them I was confiscating their candy for a cheesecake. After they saw it, saw all the candy bars and mini eggs and Oreo crust, they were more than satisfied. They got a decadent dose of candy once, we dealt with the sugar high, and now it’s over.
There might be a couple pieces left for me.
Easter “Dump” Cheesecake
- 2 8-ounce bars cream cheese, at room temperature
- 1/2 c sugar
- 2 large eggs
- 2 1/2 c of candy bars chopped
- 1 8-inch chocolate cookie piecrust
- 2 tbsp. melted butter
- Place cream cheese into bowl of stand mixer. Mix on medium-low speed for 30 seconds. Add in sugar and eggs and beat until smooth.
- Remove bowl from stand and stir in chopped candy bars.
- In a small bowl combine the Oreo pie crusts and the butter gently with a fork.
- Prepare a 6-inch spring-form pan and then press the Oreo mixture into the pan and up the sides.
- Pour the filling into the pan and bake until set, 35-40 minutes at 325 degrees.
- Set the pie on a wire rack and let it cool completely. (at least 4 hours)
- Cover cheesecake in any remaining candy and serve.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.