King Cake Cheesecake

Lindsey Portenga: Daphne, AL

Mardi Gras season is usually around the month of February, and it’s a big deal in South Alabama. Every year, our family gathers together to celebrate and let the good times roll with parades, beads, moon pies, king cake, and more. My husband makes this king cake cheesecake every year to help celebrate Mardi Gras and have fun with our family and friends. "Laissez les bons temps rouler" (Let the good times roll)

Ingredients:

Cinnamon Roll Batter:

1/2 cup sugar
1/4 cup butter, room temp
1 egg, room temp
1/2 cup milk
2 tsp vanilla
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt

Cheesecake Filling:

2 8-ounce packages cream cheese, room temp
2/3 cup sugar
1 tsp vanilla
2 tbsp flour
3 eggs, room temp

Cinnamon Sugar Swirl:

1/4 cup butter, melted
3/4 cup brown sugar
1 1/2 tsp cinnamon

Cream Cheese Frosting:

2 ounces cream cheese, room temp
2 tbsp butter, room temp
1 tbsp vanilla
3/4 cup powdered sugar

Instructions:

Preheat oven to 350 degrees and grease a 9-inch springform pan
Make the cinnamon sugar: in a small bowl, combine brown sugar, cinnamon, and melted butter. Mix until smooth.
Make the cinnamon roll batter:
1. In the bowl of a stand mixer, cream the butter and sugar.
2. Add the eggs, milk, and vanilla and mix to combine.
3. Turn the mixer to low and gradually mix in the flour, baking powder, and salt.
Grease your hands or a rubber spatula with cooking spray and spread half the batter evenly onto the bottom of the springform pan.
Using about half of the cinnamon sugar mixture, drop dollops of the mixture onto the batter and swirl using a butter knife or your fingers, ensuring that it’s still one even layer.
Make the cheesecake filing: a. In a clean bowl, cream together the cream cheese and sugar. b. Add the eggs, vanilla, and flour. c. Mix for a minute or so, scraping down the sides to ensure it is all well mixed.
Pour the cheesecake filling on top of the cinnamon roll batter in the springform pan.
Drop spoonfuls of the cinnamon swirl over the top of the cheesecake.
Drop spoonfuls of the remaining cinnamon roll batter onto the top of the cheesecake.
Use a knife to swirl the cinnamon sugar and batter together. It will look a bit like a mess, but don't worry.
Bake for 55 minutes or until top of cheesecake is set and slightly browned. Let cool for 20 minutes and then move to the refrigerator for four hours or overnight.
For the cream cheese frosting: In the bowl of a stand mixer, cream together the softened cream cheese and butter. Add powdered sugar, milk and vanilla and beat until smooth.
Spread frosting on top of cheesecake. Decorate with colored decorating sugar.