The signs of spring have started to blossom all around us.
- Rain pouring down
- Tulips for sale
- Snow melting
- Buds desperately trying to blossom on the trees
- Triumphant return of my allergies
- Making a wish on the first robin you see
While those are all fine and dandy signs of spring, we all know there is really only one TRUE sign spring: Cadbury Mini-Eggs. Deemed the crack of spring, Mini-Eggs envoke sugar rushes and crashes to winter-sick women and men alike; is there anything more reassuring that summer is just around the corner than a purple bag of candy coated chocolates being popped open? No. The answer is no there isn’t.
Need to take the ultimate sign of spring to the next level? I’ve got a recipe for that!
Mini-Egg Brownie Bottom Cheesecake
- 3/4 cup vegetable oil
- 1 1/2 cups sugar
- 2 tsps vanilla extract
- 3 eggs
- 3/4 cup flour
- 1/3 cup + 2 1/2 tbsp cocoa
- 1/4 tsp + 1/8 tsp baking powder
- 3 pkg of Kraft cream cheese, original
- 3/4 sugar
- 3 eggs
- 1 tbsp vanilla
- 1 cup semi-sweet chocolate chips
- 3/4 whipping cream
- 1 4kg package of Cadbury Mini-Eggs
Assembling the Cheesecake
- Preheat the oven to 325* and spray a round spring form pan with non-stick spray.
- Begin with the brownie. In a medium bowl combine sugar, oil, eggs and vanilla. Stir in remaining ingredients until the batter is smooth. Pour brownie batter into the pan and bake for 25 minutes.
- In a stand mixer combine cream cheese and sugar until smooth. Add eggs one at a time. Add in vanilla. Remove brownie bottom from oven and pour the cheesecake mixture over the brownie and return to the oven for 55 minutes to 1 hour. Remove from oven and let cool completely (at least 4 hours).
- Chop Mini-Eggs in halves and some in quarters, set aside. In a microwave safe bowl, pour whipping cream over chocolate chips. Microwave for 30-40 seconds and stir until chocolate chips have completely melted.
- Remove cheesecake from spring form pan and pour chocolate ganache over the cake. Sprinkle Mini-Eggs on top. Let set in fridge for 1 hour.