Someone posted a picture of the King Cake Cheesecake from Copeland’s Cheesecake Bistro. Since King Cakes are not readily available in Arkansas, I figured that this would be a great substitution. So working with my mother’s recipe, I have come up with my interpertation of this new dessert from CCB. See what you think.
Crust
2 cups Graham Cracker Crumbs
1 Stick Margarine, melted
½ cup sugar
Filling
2 8oz Cream Cheese
2 Eggs
2/3 Cup Sugar
1 teaspoon Vanilla Extract
Topping
1 8oz Sour Cream
1 teaspoon Vanilla Extract
2 Tablespoons Sugar
Icing
1 cup Powdered Sugar, sifted
¼ cup Milk
1 teaspoon Vanilla Extract
Purple, Gold and Green Colored Sugar
Crust: Mix graham cracker crumbs, margarine and sugar. Press into 9”pie pan
Filling: Blend all ingredients for filling in blender until smooth. Pour into pie crust. Bake at 375 degrees for 20 Minutes. Cool for 15 minutes
Topping: Mix topping and smooth over cooled cheesecake.
Bake again at 425 degrees for 10 minutes.
Allow to cool. Top with icing.
Sprinkle a ring of purple sugar then gold sugar and green sugar in the middle.
Allow to set in the refrigerator before serving.
Enjoy!!!
