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Vibrant Swirl Easter Cheesecake Pie

A stunning and delicious cheesecake pie featuring vibrant pastel swirls and a creamy filling, perfect for Easter gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 4 hours 30 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups graham cracker crumbs Crushed for the crust.
  • 1/3 cup granulated sugar For sweetness in the crust.
  • 1/2 cup unsalted butter, melted To bind the crust together.
For the filling
  • 16 oz cream cheese, softened Ensure it's at room temperature.
  • 3/4 cup granulated sugar For sweetness.
  • 1 tsp vanilla extract For flavor.
  • 2 large eggs Add one at a time.
  • 1/2 cup sour cream To add creaminess.
  • 1/2 cup heavy cream For richness.
  • 3 different food coloring gels (pastel shades) For creating the vibrant swirls.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Mix until well combined.
  3. Press the mixture firmly into the bottom of a 9-inch pie dish and bake for 8 minutes. Set aside to cool.
  4. In a separate large bowl, beat together softened cream cheese and 3/4 cup sugar until smooth and creamy. Add vanilla extract and mix well.
  5. Beat in the eggs one at a time. Stir in sour cream and heavy cream until the batter is smooth.
  6. Divide the cream cheese mixture into three bowls and tint each portion with a different pastel food coloring.
  7. Drop spoonfuls of each colored mixture onto the cooled crust. Use a skewer or toothpick to swirl the colors together.
Baking
  1. Bake the cheesecake pie in the preheated oven for 40-45 minutes. The center should be set but slightly jiggly.
  2. Turn off the oven and leave the pie inside with the door slightly open for 10 minutes to prevent cracking.
  3. Transfer to a cooling rack and chill in the refrigerator for at least 4 hours or overnight before serving.

Notes

Use room temperature ingredients for a smooth batter. Don’t overmix to keep the cheesecake light. Experiment with different colors for a festive look. Store leftovers covered in the fridge for up to 5 days or freeze slices wrapped tightly for up to 2 months.