Jan 302012
 

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!!!