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.


2 cups Graham Cracker Crumbs

1 Stick Margarine, melted

½ cup sugar


2 8oz Cream Cheese

2 Eggs

2/3 Cup Sugar

1 teaspoon Vanilla Extract


1 8oz Sour Cream

1 teaspoon Vanilla Extract

2 Tablespoons Sugar


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.



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

  One Response to “King Cake Cheesecake”

  1. Great cheesecake!! Made it for my Super Bowl party and loved it…. Thanks!!