Ingredients:
For the crust:
2 cups graham cracker crumbs
1/2 cup melted butter
2 tablespoons sugar
For the cheesecake filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream
3 eggs
1 tablespoon cornstarch
For the pastel swirl:
3 different food colorings (pink, blue, yellow)
For decoration:
Whipped cream
Candy-coated chocolate eggs
Pastel sprinkles
Instructions:
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of the pan and bake for 8-10 minutes. Let cool.
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract, heavy cream, and cornstarch, and mix well.
Add the eggs one at a time, beating on low speed just until blended. Do not overmix.
Divide the batter into three bowls and add a different pastel food coloring to each. Gently swirl the colors together in the cheesecake batter using a toothpick or skewer.
Pour the batter over the cooled crust and bake for 50-55 minutes until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Remove from the oven and refrigerate for at least 4 hours or overnight.
Decoration Tips:
Pipe whipped cream rosettes around the edges and top each with a candy-coated chocolate egg.
Sprinkle pastel nonpareils or sugar pearls for a festive touch.
For an elegant finish, lightly dust with edible glitter.
Serve chilled for the best creamy texture.
Happy Baking
